Return to Content

Three-Layer Carrot Cake with Cream Cheese Frosting

by
Three-Layer Carrot Cake with Cream Cheese Frosting
1 vote, 5.00 avg. rating (89% score)
Print Friendly

Yield: 8 servings

This three-layer carrot cake with cream cheese frosting takes a classic dessert to a level of decadence.


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

3 layer carrot cake

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.

Additional Notes:

Layers may be frozen for use at another time.

Cream Cheese Frosting

Ingredients:

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

Instructions:

Mix all ingredients together until smooth. Spread frosting between cake layers and on top and sides.
Tags:
Updated Wednesday, March 5th, 2003
CVR1_YK0516_210h

Special Spring Sale

Subscribe for 1 year, get the 2nd year FREE!

Just $24.00–a 67% saving!

BUY NOW!

Browse Similar Recipes

One Response to Three-Layer Carrot Cake with Cream Cheese Frosting

  1. Jeff and Terry Baker December 12, 2004 at 8:00 pm #

    Fantastic recipe! We used only the best name brand products, no store brands! We can’t say enough good things about this carrot cake recipe!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111