Name: Three-Layer Carrot Cake with Cream Cheese Frosting
Yield: 8 servings
Cuisine: Cakes and Frostings
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; 1/2 cup butter, softened; 8 ounces cream cheese, softened; 1 pound confectioners' sugar; 3 teaspoons vanilla

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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.