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  • $10,000 Triple Layer Carrot Cake

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    $10,000 Triple Layer Carrot Cake
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 lrg Large eggs, beaten
    • 2 c. Sugar
    • 1 c. Plus 2 Tbsp. salad oil
    • 2 c. Plus 1 Tbsp. sifted cake flour
    • 11/8 tsp Cinnamon
    • 1 tsp Nutmeg
    • 11/2 tsp Salt
    • 1 Tbsp. Baking soda
    • 11/2 c. Coconut
    • 2 c. Grated carrots
    • 1 c. Plus 2 Tbsp. crushed. liquid removed
    • Pineapple
    • 1 c. Minced walnuts
    • 1 c. Raisins
    • 3/4 c. Soft butter, (1 1/2 sticks)
    • 12 ounce Cream cheese, (1 1/2 Pkgs.)
    • 3 c. Confectioners sugar, (1 1/2 pounds)
    • 11/2 tsp Vanilla
    • 1 tsp Cinnamon

    Directions

    1. Preheat oven to 350. Grease and flour 3 8" layer cake pans.
    2. With mixer on high speed, cream Large eggs, sugar and oil till creamy and thick, 3-5 min. Sift together flour (that has been sifted once, remember!)
    3. cinnamon, nutmeg, salt and soda. Slowly add in 1/3 of of dry to egg mix; beat well. Repeat with remaining dry ingredients, beating well after each addition. Batter will be stiff. One at a time, mix in coconut, carrots, pineapple, walnuts and raisins. Divide batter among prepared pans. Bake for 40-45 min till tester inserted in middle comes out clean. Let cakes cold in pans 5 min before turning out onto racks to cold completely.
    4. FOR FROSTING: cream butter and cream cheese. Add in vanilla and cinnamon.
    5. Slowly add in confectioners sugar and beat till smooth and spreadable. Frost cooled cake.

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