Mom's Carrot Cake

"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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Ready In:
50mins
Ingredients:
20
Yields:
1 cake
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ingredients

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directions

  • Preheat oven to 350 degrees and grease, flour and paper three 8" or 9" cake pans.
  • Cream sugars and oil, add applesauce, then eggs one at a time, then vanilla and pineapple.
  • Sift dry ingredients and add gradually to creamed mixture.
  • Stir in carrots, raisins, walnuts and coconut.
  • Pour into cake pans and bake for 35 minutes or until done.
  • 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.
  • If you prefer the frosting thicker, add more powdered sugar. If you prefer it thinner, add more sourcream.

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RECIPE SUBMITTED BY

My name is Julie, and I love to cook. I've even gotten to the point where I don't mind the dishes!
 
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