I made three recipes of this cake for Johanna's wedding. One was 9 inches. The other was twice that size, also round. The original recipe called for a 9X13 pan.
I made a couple of test cakes. The first ones were too wet. So I didn't put in the applesauce called for in the recipe. I kept track of my cooking times. Below are the times for the two final cakes I made.
9 inch round took 76 minutes. I took it out 5-7 minutes past when a toothpick first comes out dry.
Double round cake (not sure of the diameter) took about 115 minutes. Temp was between 300 and 325 since 350 was too hot and the perimeter was getting too brown.
The recipe originates from the Crazy Plates cook book by Janet and Greta Podleski. I omitted the applesauce called for in both cakes including my test cakes. One test cake was in a bundt pan and it overflowed the pan. I also omitted the walnuts called for.
The cake was decorated with cream cheese icing which is terrible as it doesn't hold its shape. It was beautifully decorating by my sister in law Judy. The icing was fantastic though, and way thicker than I would have made it. Everyone loved it. In fact both cake and icing were fantastic, a huge hit.
I'll be making this cake again for Maude's wedding. Judy did a fantastic job of making cream cheese icing, considering that it kept melting on her. But this time Judy will decorate one layer with proper decorating icing. I'll ice the other cakes with cream cheese icing.
Quantities for five cakes
2 1/2 cups all purpose flour (12.5 cups)
2 tsp cinnamon
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups packed brown sugar (7.5 cups)
1 cup drained crushed pineapple (5 cups)
3 eggs (15 eggs)
1/3 cup vegetable oil (1.67 cups)
2 tsp vanilla
3 cups grated carrots (15 cups)
Cream Cheese icing
1/2 container of light cream cheese (2.5 containers)
2-3 cups icing sugar (12 cups since one cake will not be iced by me)