Three-Layer Carrot Cake with Cream Cheese Frosting

By Yankee Magazine

Mar 05 2003


This three-layer carrot cake with cream cheese frosting takes a classic dessert to a level of decadence.


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.

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.