Fantastic 3-Layer Carrot Cake
- Ready In:
- 1hr 20mins
- Ingredients:
- 19
- Yields:
-
16 slices
- Serves:
- 16
ingredients
- 630.98 ml all-purpose flour
- 14.78 ml baking soda
- 4.92 ml baking powder
- 4.92 ml salt
- 14.78 ml cinnamon
- 4.92 ml nutmeg
- 2.46 ml allspice
- 354.88 ml white sugar
- 78.78 ml vegetable oil
- 236.59 ml unsweetened applesauce
- 4 eggs
- 7.39 ml vanilla extract
- 630.98 ml finely shredded carrots
- 177.44 ml flaked coconut
- 295.73 ml walnuts, chopped
- 283.49 g can crushed pineapple, drained
- 2 (453.59 g) package cream cheese, softened
- 118.29 ml butter
- 828.06-946.36 ml powdered sugar
directions
- Preheat oven to 350 degrees. Grease and flour three 8" or 9" round cake pans.
- Mix flour, baking soda and powder, salt, cinnamon, nutmeg, and allspice. Make a well in the center. Add sugar, oil, applesauce, egg, and vanilla. Mix until just smooth; do not overmix.
- Use a food processor or blender to puree pineapple. Stir pineapple, walnuts, and coconut into batter. Pour into pans.
- Bake 35-40 minutes. Use a toothpick to make sure the centers are cooked through.
- Cool on baking racks. The centers may sink a little.
- Once thoroughly cooled, level the cakes. You may want to freeze them for a few minutes to make icing them easier.
- Mix butter and cream cheese until smooth, and add the powdered sugar. Start with 3 1/2 c and add more if necessary.
- Place the cake layers cut side down to frost. If you have problems with the cake crumbling, put it back in the freezer until it's harder.
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