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Three-Layer Carrot Cake with Cream Cheese Frosting

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

Additional Notes:

Layers may be frozen for use at another time.

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.
Updated Wednesday, March 5th, 2003

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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!

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