Carrot Passion Layer Cake
Carrot Passion Layer Cake recipe
Yield
16 servingsPrep
15 minCook
35 minReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | cups |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| 2 | teaspoons |
baking soda
|
|
| 4 | large |
eggs
|
|
| 1 ½ | cups |
canola oil
|
|
| 3 | cups |
carrots
grated |
|
| 1 | can |
pineapple
crushed, 8oz can |
*
|
| ½ | cup |
walnuts
|
|
| icing | |||
| ¾ | cup |
margarine
|
|
| 12 | ounces |
cream cheese
|
|
| 6 | cups |
powdered sugar
sifted |
|
| 1 | tablespoon |
vanilla extract
pure |
|
| 1 ½ | teaspoons |
lemon juice
fresh |
|
| 1 | cup |
coconut
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 473 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 1E+1 | ml |
baking soda
|
|
| 4 | large |
eggs
|
|
| 355 | ml |
canola oil
|
|
| 7.1E+2 | ml |
carrots
grated |
|
| 1 | can |
pineapple
crushed, 8oz can |
*
|
| 118 | ml |
walnuts
|
|
| icing | |||
| 177 | ml |
margarine
|
|
| 346.8 | ml/g |
cream cheese
|
|
| 1.4 | l |
powdered sugar
sifted |
|
| 15 | ml |
vanilla extract
pure |
|
| 7.5 | ml |
lemon juice
fresh |
|
| 237 | ml |
coconut
shredded |
*
|
Directions
Preheat oven to 350℉ (180℃).
Grease and flour three 9-inch cake pans.
Sift together flour, sugar, cinnamon and baking soda; set aside.
Beat the oil, eggs and carrots in a large bowl for 3 to 4 minutes.
Add the sifted ingredients; beat 1 minute.
Fold in pineapple and nuts. Pour into cake pans and bake for 30 to 35 minutes.
Cool completely before frosting.
Use the coconut for garnish.
Icing: Beat softened margarine and cream cheese until fluffy.
Add confectioners sugar, vanilla and lemon juice; beat until smooth.
