Drain pineapple, reserving 1/2 cup (125 mL) juice; set pineapple aside.
Combine flour, sugar, cocoa, baking soda, salt, cinnamon, nutmeg, oil, eggs, reserved pineapple juice and vanilla in large mixer bowl. Blend ingredients at low speed; beat two minutes on medium speed, scrapping bowl occasionally. Stir in carrots and reserved pineapple. Pour batter into well-greased 12 cup (3 L) Bundt pan.
Bake in preheated 350 degree F (180 degree C) oven 60 to 65 minutes or until done. Cool 10 minutes in pan; remove from pan. Cool completely.
Tint three-quarters of frosting with red and yellow food coloring until frosting is desired orange colour; use to frost cake.
Make eyes, nose, and mouth with assorted candies.
Tint remaining icing with additional cocoa until frosting is desired light brown colour. Use to frost ice cream cone.
Place frosted cone in center hole of cake for stem.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.