Triple Layer Carrot Cake Recipe
Ingredients
| Cake flour | 3 1/2 Cup (16 tbs) | |
| Baking soda | 1 1/2 Teaspoon | |
| Baking powder | 2 Teaspoon | |
| Ground cinnamon | 1 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Egg replacer | 2 Teaspoon | |
| Sugar | 2 Cup (16 tbs) | |
| Instant vanilla pudding mix | 1/4 Cup (16 tbs) | |
| 1 20-ounce can crushed pineapple, packed in juice | ||
| Vegetable oil | 1/2 Cup (16 tbs) | |
| Butter | 1 Cup (16 tbs), melted | |
| 2 cups finely grated raw carrots | ||
| Shredded coconut | 1/2 Cup (16 tbs), flaked | |
| Raisins | 1/2 Cup (16 tbs) | |
| Walnuts | 1/2 Cup (16 tbs), finely chopped | |
Directions
Preheat oven to 350° F.
Grease and flour three 8-inch round layer cake pans.
Sift the first 8 ingredients into a large mixing bowl. Stir to mix.
Drain pineapple very well, reserving juice. Measure out 1/2 cup pineapple juice and pour into a small bowl. Add vegetable oil and melted butter to small bowl.
Stir liquid ingredients into dry ingredients. Add all the crushed pineapple. Beat with a heavy mixer at medium speed for 2 minutes or with a wooden spoon for 3 minutes. Batter will be thick.
Mix in grated carrots, coconut, raisins and nuts. Turn into pans and smooth tops.
Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.
Place cake pans on wire racks and let cool for 10 minutes. Using a small flat spatula, carefully loosen sides of cakes. Invert on the wire racks and remove pans. Let cool.
Frost and fill with White Chocolate Frosting or a double recipe of Honey Cream Cheese Frosting.
Grease and flour three 8-inch round layer cake pans.
Sift the first 8 ingredients into a large mixing bowl. Stir to mix.
Drain pineapple very well, reserving juice. Measure out 1/2 cup pineapple juice and pour into a small bowl. Add vegetable oil and melted butter to small bowl.
Stir liquid ingredients into dry ingredients. Add all the crushed pineapple. Beat with a heavy mixer at medium speed for 2 minutes or with a wooden spoon for 3 minutes. Batter will be thick.
Mix in grated carrots, coconut, raisins and nuts. Turn into pans and smooth tops.
Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.
Place cake pans on wire racks and let cool for 10 minutes. Using a small flat spatula, carefully loosen sides of cakes. Invert on the wire racks and remove pans. Let cool.
Frost and fill with White Chocolate Frosting or a double recipe of Honey Cream Cheese Frosting.
Chef
