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Fantastic 3-Layer Carrot Cake

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“This is an impressive, seriously delicious cake! I always make it a day ahead.”
READY IN:
1hr 20mins
SERVES:
16
YIELD:
16 slices
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Grease and flour three 8" or 9" round cake pans.
  2. 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.
  3. Use a food processor or blender to puree pineapple. Stir pineapple, walnuts, and coconut into batter. Pour into pans.
  4. Bake 35-40 minutes. Use a toothpick to make sure the centers are cooked through.
  5. Cool on baking racks. The centers may sink a little.
  6. Once thoroughly cooled, level the cakes. You may want to freeze them for a few minutes to make icing them easier.
  7. Mix butter and cream cheese until smooth, and add the powdered sugar. Start with 3 1/2 c and add more if necessary.
  8. 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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