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    You are in: Home / Recipes / Mom's Carrot Cake Recipe
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    Mom's Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    puppitypup's Note:

    This is my husband's favorite. The 3 layers are just about too high for a cake keeper, so I often cut the recipe in half and make a 2 layer cake instead. I know 3 divided by 2 doesn't equal 2, but it's close enough! I included two frosting options.

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    Ingredients:

    Yield:

    cake

    Units: US | Metric

    CAKE

    FROSTING

    GARNISH (optional)

    • 2 -3 tablespoons finely diced walnuts

    Directions:

    1. 1
      Preheat oven to 350 degrees and grease, flour and paper three 8" or 9" cake pans.
    2. 2
      Cream sugars and oil, add applesauce, then eggs one at a time, then vanilla and pineapple.
    3. 3
      Sift dry ingredients and add gradually to creamed mixture.
    4. 4
      Stir in carrots, raisins, walnuts and coconut.
    5. 5
      Pour into cake pans and bake for 35 minutes or until done.
    6. 6
      Mix frosting and frost cake - once it has cooled completely. For Mom's frosting, use butter. For my frosting, substitute sourcream for butter, starting with the lower amount and increasing if needed. Garnish with diced walnuts.
    7. 7
      If you prefer the frosting thicker, add more powdered sugar. If you prefer it thinner, add more sourcream.

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    Nutritional Facts for Mom's Carrot Cake

    Serving Size: 1 (3108 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 11045.3
     
    Calories from Fat 4779
    43%
    Total Fat 531.0 g
    816%
    Saturated Fat 174.7 g
    873%
    Cholesterol 1237.9 mg
    412%
    Sodium 6614.8 mg
    275%
    Total Carbohydrate 1525.7 g
    508%
    Dietary Fiber 41.7 g
    167%
    Sugars 1134.7 g
    4538%
    Protein 109.3 g
    218%

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