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Carrot: $100,000 Triple Layer Carrot Cake

Source of Recipe

Amanda Denton


List of Ingredients

CAKE:
3 large eggs, beaten
2 cups sugar
1 cup + 2 tbl. oil
2 cups + 1 tbl. sifted cake flour
1 1/8 teaspoons cinnamon
1 teaspoon nutmeg
1 1/2 teaspoons salt
1 tablespoon baking soda
1 1/2 cups coconut
2 cups grated carrots
1 cup + 2 tbl. crushed drained pineapple
1 cup chopped walnuts
1 cup raisins

FROSTING:
3/4 cup butter, softened
12 ounces cream cheese
3 cups powdered sugar
1 1/2 teaspoons vanilla
1 teaspoon cinnamon



Recipe

Instructions : Preheat oven to 350ºF. Grease and flour 3 8" layer cake pans. With mixer on high speed, cream eggs, sugar and oil until creamy and thick, 3-5 minutes. Sift together flour (which has been sifted once, remember!) cinnamon, nutmeg, salt and soda. Slowly add 1/3 of of dry to egg mixture; beat well. Repeat with remaining dry ingredients, beating well after each addition. Batter will be stiff.

One at a time, fold in coconut, carrots, pineapple, walnuts and raisins. Divide batter among prepared pans. Bake for 40-45 minutes until tester inserted in middle comes out clean. Let cakes cool in pans 5 minutes before turning out onto racks to cool completely. FOR FROSTING: cream butter and cream cheese. Add vanilla and cinnamon. Slowly add confectioners sugar and beat until smooth and spreadable. Frost cooled cake.