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Moist Carrot Cake

Triple Layer Carrot Cake

April 18, 2019 by Tamara Giebel Leave a Comment

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
Tired of dry carrot cake? This Triple Layer Carrot Cake is packed with moisture from crushed pineapple and coconut milk.
Print

Triple Layer Carrot Cake

Three layers of delicious carrot cake get moisture from crushed pineapple and coconut milk
Course Dessert
Cuisine Dessert, Easter
Keyword Carrot Cake, Easter dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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

Related Recipes

  • The Best Cinnamon Rolls
  • Tiramisu Pie
  • Lemon Blueberry Cake

Filed Under: Dessert Tagged With: Easter dessert, Moist Carrot Cake

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