Three-Layer Carrot Cake with Cream Cheese Frosting Recipe

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Yield: 8 servings

• 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

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.

Cream Cheese Frosting

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 1 pound confectioners' sugar
• 3 teaspoons vanilla

Mix all ingredients together until smooth. Spread frosting between cake layers and on top and sides.