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Apple Carrot Oatmeal Cake With Broiled Coconut Topping And Molasses Cream Cheese Icing

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The Kitchn
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dessert vegetarian easter rosh hashanah thanksgiving


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1 4-layer cake

1 3/4 cups old-fashioned oats

2 cups boiling water

1 cup unsalted butter, slightly softened

2 cups dark brown sugar

1 1/2 cups white sugar

4 eggs

2 teaspoons vanilla

1 tablespoon rum (optional)

3 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon nutmeg

2 apples, peeled, cored and diced

4 medium carrots, peeled and grated (about two cups)

1 cup unsweetened coconut

1 cup chopped and toasted walnuts (optional)


1 cup whipping cream

2 8-ounce packages plain cream cheese, very soft

1/3 cup molasses

1 teaspoon vanilla

Pinch salt

1/2 teaspoon nutmeg

2 cups powdered sugar

coconut Topping

1/4 cup butter, softened

1/3 cup brown sugar

1/4 cup milk

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