Carrot Cake in Three Layers

  • Yield 16 servings

An incredibly moist and delicious three layer carrot cake with pineapple, pecans and coconut, and Cream Cheese Frosting. Best carrot cake ever!


2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 eggs
1 egg white
1/4 cup canola oil
1 1/2 cups sugar
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrots
1/2 cup flaked coconut
1 (8-ounce) can crushed pineapple
1/2 cup chopped pecans
Cream Cheese Frosting:
1 (8-ounce) package reduced fat cream cheese
3 tablespoons butter
1 teaspoon grated orange rind
1 teaspoon vanilla extract
1 (16-ounce) box confectioners' sugar


  1. Preheat oven to 350F. Spray three 9-inch round pans with nonstick baking spray.
  2. Combine flour, baking soda and cinnamon in a mixing bowl.
  3. Whisk together eggs, egg white, oil, sugar, buttermilk, and vanilla. Gradually spoon in flour mixture until combined.  Stir in carrots, coconut, pineapple and pecans, and mix until thoroughly combined.
  4. Spread batter evenly across three prepared pans. Bake 20-25 minutes. Tops of cake should spring back when touched. Cool 10 minutes and turn cakes onto a cooling rack.
  5. Beat together cream cheese and butter until smooth. Toss in orange rind and vanilla, and delicately add in confectioners sugar until texture becomes creamy.
  6. Frost each cake layer, as well as the sides and top.



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