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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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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. Ingredients:
2 cups sugar |
1/2 cup brown sugar |
1 cup vegetable oil |
1/2 cup applesauce |
4 eggs |
2 teaspoons vanilla |
8 ounces crushed pineapple |
3 cups flour |
2 teaspoons baking soda |
3/4 teaspoon salt |
2 teaspoons cinnamon |
2 cups grated raw carrots |
1 cup raisins |
1 cup finely diced walnuts |
1 cup shredded coconut |
1/2 cup butter, softened (or 1/3-1/2 c sourcream) |
8 ounces cream cheese |
1 -2 teaspoon vanilla |
1 lb powdered sugar |
2 -3 tablespoons finely diced walnuts |
Directions:
1. Preheat oven to 350 degrees and grease, flour and paper three 8 or 9 cake pans.
2. Cream sugars and oil, add applesauce, then eggs one at a time, then vanilla and pineapple.
3. Sift dry ingredients and add gradually to creamed mixture.
4. Stir in carrots, raisins, walnuts and coconut.
5. Pour into cake pans and bake for 35 minutes or until done.
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. If you prefer the frosting thicker, add more powdered sugar. If you prefer it thinner, add more sourcream.
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