Carrot Layer Cake
Ingredients
- 2 cup flour all-purpose
- 2 t. baking soda
- 1 t. baking powder
- 1 t. salt
- 2 1/2 t. cinnamon
- 1/2 cup applesauce unsweetened
- 1/2 cup oil
- 1 1/2 cup sugar
- 3 eggs large
- 2 t. vanilla extract
- 2 cup carrots shredded
- 1 cup coconut flake sweetened
- 8 oz pineapple canned
- 1 cup walnuts or pecans chopped (optional)
Servings: Triple-layer 8" or 9" round cake
Units:
Instructions
- Preheat oven to 350°F. Prepare cake rounds with non-stick cooking spray.
- Combine dry ingredients (flour, baking soda, baking powder, salt, cinnamon) in large mixing bowl.
- Add sugar, oil, eggs, and applesauce, oil and vanilla until well blended. Best if hand stirred.
- Fold in carrots, pineapple, coconut, and nuts.
- Batter is thick. Divide evenly among 8" rounds.
- Baking time. cake rounds: 35-40 mins. 9x13: 45 mins, cupcakes: 23-28 mins.
- Cool cake rounds for 10 minutes before removing cake to cooling rack.
- Cool cake completely before frosting.
Recipe Notes
Walnut Substitute: Pecans
Buttercream Suggestion: Cream Cheese
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