Three-Layer Carrot Cake with Cream Cheese Frosting


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


8 servings

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great cake

great cake

***The best Carrot Cake!!

***The best Carrot Cake!!

The BEST Carrot

The BEST Carrot Cake!!!!!!!!!!!