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Triple Layer Carrot Cake

Veggie.Lover's picture
  Cake flour 3 1⁄2 Cup (56 tbs)
  Baking soda 1 1⁄2 Teaspoon
  Baking powder 2 Teaspoon
  Ground cinnamon 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Dry egg replacer 2 Teaspoon
  Sugar 2 Cup (32 tbs)
  Instant vanilla pudding mix 1⁄4 Cup (4 tbs)
  Canned crushed pineapple 20 Ounce (1 Can, Packed In Juice)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Butter 1 Cup (16 tbs), melted
  Grated raw carrots 2 Cup (32 tbs)
  Coconut 1⁄2 Cup (8 tbs), shredded or flaked
  Raisins 1⁄2 Cup (8 tbs)
  Walnuts 1⁄2 Cup (8 tbs), finely chopped

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.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes

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Triple Layer Carrot Cake Recipe