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Triple Layer Carrot Cake




Source of Recipe


Internet


List of Ingredients




CAKE
3 large eggs -- beaten
2 cups sugar
1 cup plus 2 tablespoons salad oil
2 cups plus 1 tablespoon 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 plus 2 tablespoons crushed. drained

pineapple
1 cup chopped walnuts
1 cup raisins

FROSTING

3/4 cup soft butter -- (1 1/2 sticks)
12 ounces cream cheese -- (1 1/2 packages)
3 cups confectioners sugar -- (1 1/2 pounds)
1 1/2 teaspoons vanilla
1 teaspoon cinnamon



Recipe



Instructions : Preheat oven to 350. 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.