Mom's Carrot Cake
Created by Puppitypup on October 20, 2014
- Servings: 12
- Prep Time: 15m
- Cook Time: 35m
- Recipe #14831
Ingredients
- CAKE
- 2 cups granulated sugar
- 1/2 cup brown sugar
- 1 cup oil (vegetable oil)
- 1/2 cup applesauce
- 4 large eggs
- 2 teaspoons vanilla extract
- 8 ounces crushed pineapple
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 cups grated carrots (raw)
- 1 cup raisins
- 1 cup finely diced walnuts
- 1 cup shredded coconut
- FROSTING
- 1/3 to 1/2 cup sour cream (start with lower amount)
- 8 ounces cream cheese
- 1 to 2 teaspoons vanilla extract
- 1 pound powdered sugar
- Garnish
- 2 to 3 tablespoons finely diced walnuts
How to Make
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Step 1: This recipe makes a three layer cake using 9" cake pans. My cake pans are only 8", so I cut the recipe in half to make a three layer cake. Otherwise it's too tall for my cake keeper. One recipe would make a 11 x 17 sheet cake also.
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Step 2: Preheat oven to 350 degrees. Grease and flour and paper three round cake pans.
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Step 3: Cream sugar and oil, add applesauce, then eggs, one at a time. Add vanilla and pineapple.
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Step 4: Whisk together dry ingredients and gradually add to creamed mixture. Stir in carrots, raisings, walnuts and coconut.
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Step 5: Pour into cake pans and bake for 35 minutes or until done. Let cool completely before frosting.
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Step 6: Frosting:
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Step 7: Cream sour cream, cream cheese and vanilla. Add powdered sugar slowly and mix well. Add more sour cream if frosting is needed.
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Step 8: (Mom's recipe called for 1/2 cup softened butter instead of the sour cream.)
Nutritional Facts
- Serving Size: 1 (257.6 g)
- Calories 850.1
- Total Fat - 37 g
- Saturated Fat - 10 g
- Cholesterol - 92.4 mg
- Sodium - 469.6 mg
- Total Carbohydrate - 125.1 g
- Dietary Fiber - 3.9 g
- Sugars - 91.9 g
- Protein - 9.9 g
- Calcium - 76.2 mg
- Iron - 1.8 mg
- Vitamin C - 11.2 mg
- Thiamin - 0.1 mg