Three-Layer Carrot Cake with Cream Cheese Frosting
By Yankee Magazine|Mar 05 2003|
This three-layer carrot cake with cream cheese frosting takes a classic dessert to a level of decadence.
Yield
8 servings
Ingredients
4 eggs, beaten
1 cup brown sugar
1 cup sugar
1-1/2 cups canola oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1-1/2 teaspoons nutmeg
3 cups grated carrots
1 cup shredded coconut
8 ounces crushed pineapple, drained
1 cup raisins
Instructions
Preheat oven to 325 degrees. Oil three 8-inch round cake pans.
Beat eggs in large bowl. Add sugars; beat until light and fluffy. Add oil and mix well with whisk. Add dry ingredients; beat until smooth. Stir in remaining ingredients. Pour batter into oiled pans. Bake 40 minutes. Cool slightly before frosting.
Notes
Layers may be frozen for use at another time.
Cream Cheese Frosting
Ingredients
1/2 cup butter, softened
8 ounces cream cheese, softened
1 pound confectioners’ sugar
3 teaspoons vanilla
Instructions
Mix all ingredients together until smooth. Spread frosting between cake layers and on top and sides.
Fantastic recipe! We used only the best name brand products, no store brands! We can’t say enough good things about this carrot cake recipe!