Three Layer Carrot Cake Recipe

Name: Three Layer Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs, well beaten; 1 c. brown sugar; 1 c. white sugar; 1 1/2 c. vegetable oil; 2 c. flour; 2 tsp. baking soda; 2 tsp. baking powder; 2 tsp. cinnamon; 1 1/2 tsp. nutmeg; 3 c. finely grated carrots; 1 c. coconut; 8 oz. can crushed pineapple; 1 c. golden raisins; 1 c. pecans, coarsely chopped

Servings: persons

4 eggs, well beaten
1 c. brown sugar
1 c. white sugar
1 1/2 c. vegetable oil
2 c. flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 1/2 tsp. nutmeg
3 c. finely grated carrots
1 c. coconut
8 oz. can crushed pineapple
1 c. golden raisins
1 c. pecans, coarsely chopped

1
Preheat oven to 325.
2
Oil 3 - 8-inch cake pans.
3
(or large 9 x 13-inch pan).
4
Set out 1/2 c. butter, 8 oz. cream cheese to soften (for frosting).
5
Put pineapple in sieve to drain.
6
Beat eggs in large bowl.
7
Add sugars and beat till light and fluffy.
8
Add oil and mix well with whisk.
9
Put in the dry ingredients and beat till smooth.
10
Stir in remaining ingredients and pour batter into pans. Bake for 40 minutes or until knife comes out clean when inserted in enter of cake.
11
Cool and frost.

2361

kcal

Calories

144

Fat

248

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 eggs, well beaten, 1 c. brown sugar, 1 c. white sugar, 1 1/2 c. vegetable oil, and more.

Yes, Three Layer Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Three Layer Carrot Cake

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