You are here: Home » Recipes » Carrot Cake in Three Layers Carrot Cake in Three Layers Recipe by Relish Contributor 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! PrintEmail Ingredients Cake:2 cups all-purpose flour2 teaspoons baking soda2 teaspoons ground cinnamon2 eggs1 egg white1/4 cup canola oil1 1/2 cups sugar3/4 cup buttermilk2 teaspoons vanilla extract2 cups grated carrots1/2 cup flaked coconut1 (8-ounce) can crushed pineapple1/2 cup chopped pecansCream Cheese Frosting:1 (8-ounce) package reduced fat cream cheese3 tablespoons butter1 teaspoon grated orange rind1 teaspoon vanilla extract1 (16-ounce) box confectioners' sugar Instructions Preheat oven to 350F. Spray three 9-inch round pans with nonstick baking spray. Combine flour, baking soda and cinnamon in a mixing bowl. 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. 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. Beat together cream cheese and butter until smooth. Toss in orange rind and vanilla, and delicately add in confectioners sugar until texture becomes creamy. Frost each cake layer, as well as the sides and top.