Triple Layer Carrot Cake
|Cake flour||3 1⁄2 Cup (56 tbs)|
|Baking soda||1 1⁄2 Teaspoon|
|Baking powder||2 Teaspoon|
|Ground cinnamon||1 1⁄2 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.