Tired of dry carrot cake? This Triple Layer Carrot Cake is packed with moisture from crushed pineapple and coconut milk.
Breakfast, dessert..pretty much anytime of the day I could eat Triple Layer Carrot Cake , especially if it’s topped with cream cheese frosting. This carrot cake is the U L T I M A T E with crushed pineapple and coconut milk for added moisture. A combination of shredded coconut and carrots add to the texture, while still keeping the traditional carrot cake flavor.
Make It Your Own
- Not into coconut? Just leave it out.
- Like nuts and raisins? Exchange coconut for 1/2 cup walnuts and 1/2 cup raisins.
- In a hurry? Opt for store bought whipped cream cheese frosting
Triple Layer Carrot Cake
Three layers of delicious carrot cake get moisture from crushed pineapple and coconut milk
Ingredients
Cake:
- 2 cups flour
- 2 cups sugar
- 1 tsp baking soda
- 1 ½ tsp baking powder
- ½ tsp salt
- 3 eggs
- 1 ¼ cup cooking oil
- 1 ½ tsp cinnamon
- 2 tsp vanilla
- 1 – 13.5 oz can coconut milk only the cream on top (drain liquid)
- 1 – 14 oz can crushed pineapple drained
- 2 cups carrot shredded
- 1 cup coconut shredded
- Special Equipment: 3 – 9 inch non stick cake pans
Cream Cheese Frosting:
- 16 oz cream cheese room temperature
- 2 cup powdered sugar
- 1-2 cup brown sugar start with one cup, add more if desired
- 1 stick ½ cup butter, room temperature
- 2 tsp vanilla
Instructions
Cake
- In a large mixing bowl, blend together dry ingredients: flour, sugar, baking soda, baking powder and salt.
- Add eggs, cooking oil, cinnamon, vanilla and coconut milk, blend well
- Fold in crushed pineapple
- Fold in carrot
- Fold in coconut
- Divide batter evenly among the three non stick pans
- Bake at 350 degrees for 30 minutes
- Remove from oven and cool on wire rack
- When cool, assemble layers, frosting in between each layer, top and sides.
Cream Cheese Frosting:
- In a large mixing bowl, combine ingredients until creamy
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