Best Carrot Cake

Triple Layer Carrot Cake Submitted by Food n' Focus
Triple Layer Carrot Cake Submitted by Food n' Focus




3 Cups All-Purpose Flour 3 Cups Sugar ½ TspSalt 1 Tbs Baking Soda 1 Tbs Cinnamon 1½ Cups Corn Oil 4 Eggs, Slightly Beaten 1 Tbs Vanilla 1½ Cups Chopped Walnuts 1½ Cups (3 ½ Oz. Can) Coconut 3 Cups Shredded Carrots ¾ Cup (8 Oz. Can) Crushed Pineapple W/Juice

Nutritional information

No nutrition information available


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. Frosting: 8 oz cream cheese, Room temp. 6tbsbutter, softened 4-5cups confectioners’ sugar 1teaspoonvanilla Juice and zest of ½ 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.