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Triple Layer Carrot Cake
Submitted by Food n' Focus

Best Carrot Cake


3 Cups All-Purpose Flour
3 Cups Sugar
1/2 Tsp Salt
1 Tbs Baking Soda
1 Tbs Cinnamon
1 1/2 Cups Corn Oil
4 Eggs, Slightly Beaten
1 Tbs Vanilla
1 1/2 Cups Chopped Walnuts
1 1/2 Cups (3 1/2 Oz. Can) Coconut
3 Cups Shredded Carrots
3/4 Cup (8 Oz. Can) Crushed Pineapple W/Juice


Heat oven to 350°.

Grease and flour 3-9 inch cake pans. (Lining bottom of pans with waxed or parchment paper makes removing cake from pan easier.) Set aside.

In a large bowl combine all ingredients and stir with rubber spatula until blended.

Pour into prepared pans and bake 35-40 minutes or until toothpick inserted near center comes out clean.

Allow cake to cool in pans 10-15 min. Loosen sides and turn onto cooling racks. Cool completely before frosting.

8 oz cream cheese, Room temp.
6 tbs butter, softened
4-5 cups confectioners’ sugar
1 tsp vanilla
Juice and zest of 1/2 lemon

Cream butter with cream cheese. Add vanilla, lemon juice and zest. Slowly add confectioners’ sugar. Beat until smooth. Add confectioners’ sugar until frosting reaches desired consistency.

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Nutritional Information
Per Serving

no nutrition information available

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