Therese submitted on February 17, 2016
Three Layer Carrot Cake
Total time: 40 minutes
Yields: 1 servings
Author: Mary Davidson
Ingredients
- 4 eggs, well beaten
- 1 cup packed brown sugar
- 1 cup white sugar
- 1.5 cup vegetable oil
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 3 cups carrots, finely grated
- 1 cup coconut
- 1 8 oz. crushed pineapple, drained
- 1 cup raisins, optional
- 1 cup chopped walnuts, optional
Instructions
Beat together: 4 eggs, well beaten 1 cup packed brown sugar 1 cup white sugar 1 1/2 cup vegetable oil
Combine together before adding to above: 2 cup flour 2 tsp. baking soda 2 tsp. baking powder 2 tsp. cinnamon 1 tsp. nutmeg
Stir in: 3 cup finely grated carrots 1 cup coconut 1 8 oz. crushed pineapple (drained) optional: 1 cup raisins 1 cup chopped walnuts
You can use a 9 x 13 pan instead of baking layers.
Bake for 40 min. or until done @ 325 degrees.
Frosting: 1/2 cup butter 8 oz. cream cheese 1 pound powdered sugar 2 tsp. vanilla
Toasted coconut is nice on top.
Beat together: 4 eggs, well beaten 1 cup packed brown sugar 1 cup white sugar 1 1/2 cup vegetable oil
Combine together before adding to above: 2 cup flour 2 tsp. baking soda 2 tsp. baking powder 2 tsp. cinnamon 1 tsp. nutmeg
Stir in: 3 cup finely grated carrots 1 cup coconut 1 8 oz. crushed pineapple (drained) optional: 1 cup raisins 1 cup chopped walnuts
You can use a 9 x 13 pan instead of baking layers.
Bake for 40 min. or until done @ 325 degrees.
Frosting: 1/2 cup butter 8 oz. cream cheese 1 pound powdered sugar 2 tsp. vanilla
Toasted coconut is nice on top.
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