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Print this Recipe    Carrot 66

Triple Layer Carrot Cake

3 large eggs; beaten
2 cup sugar
1 cup plus 2 tablespoons salad oil
2 cup plus 1 tablespoon sifted cake flour
1 1/8 tsp cinnamon
1 tsp nutmeg
1 1/2 tsp salt
1 Tbsp baking soda
1 1/2 cup coconut
2 cup grated carrots
1 cup plus 2 tablespoons crushed, drained pineapple
1 cup chopped walnuts
1 cup raisins

3/4 cup soft butter; (1 1/2 sticks)
12 oz cream cheese; (1 1/2 Packages)
3 cup confectioners sugar; (1 1/2 pounds)
1 1/2 tsp vanilla
1 tsp cinnamon

Preheat oven to 350. Grease and flour 3 8" layer cake pans.

With mixer on high speed, cream eggs, sugar and oil until creamy
and thick, 3-5 minutes. Sift together flour (which has been sifted
once, remember!) cinnamon, nutmeg, salt and soda. Slowly add 1/3
of of dry to egg mixture; beat well. Repeat with remaining dry
ingredients, beating well after each addition. Batter will be stiff.
One at a time, fold in coconut, carrots, pineapple, walnuts and
raisins. Divide batter among prepared pans. Bake for 40-45 minutes
until tester inserted in middle comes out clean. Let cakes cool in
pans 5 minutes before turning out onto racks to cool completely.

Cream butter and cream cheese. Add vanilla and cinnamon. Slowly
add confectioners sugar and beat until smooth and spreadable. Frost
cooled cake.


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