Chocolate Carrot Cake - cooking recipe

Ingredients

14 ounces crushed pineapple
2 1/2 cups flour
1 1/2 cups sugar
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup oil
4 eggs
1 teaspoon vanilla
3 cups carrots, finely shredded

Preparation

Preheat oven to 350\u00b0F.
Drain pineapple, reserving 1/2 cup juice and set pineapple aside.
Combine flour, sugar, cocoa, baking soda, salt, cinnamon, nutmeg, oil, eggs, reserved pineapple juice and vanilla in a large bowl.
Blend ingredients on low speed and beat 2 minutes on medium speed, scraping bowl occasionally.
Stir in carrots and reserved pineapple. Pour batter into a well greased 12 cup bundt pan.
Bake for 60 to 65 minutes or until done.
Cool for 10 minutes in pan; remove from pan and cool completely.
Can frost with cream cheese frosting, but it is good as it is.