$10,000 Triple Layer Carrot Cake Recipe

• 3 lrg Large eggs, beaten
• 2 c. Sugar
• 1 c. Plus 2 Tbsp. salad oil
• 2 c. Plus 1 Tbsp. sifted cake flour
• 11/8 tsp Cinnamon
• 1 tsp Nutmeg
• 11/2 tsp Salt
• 1 Tbsp. Baking soda
• 11/2 c. Coconut
• 2 c. Grated carrots
• 1 c. Plus 2 Tbsp. crushed. liquid removed
• Pineapple
• 1 c. Minced walnuts
• 1 c. Raisins
• 3/4 c. Soft butter, (1 1/2 sticks)
• 12 ounce Cream cheese, (1 1/2 Pkgs.)
• 3 c. Confectioners sugar, (1 1/2 pounds)
• 11/2 tsp Vanilla
• 1 tsp Cinnamon

1. Preheat oven to 350.
2. Grease and flour 3 8" layer cake pans.
3. With mixer on high speed, cream Large eggs, sugar and oil till creamy and thick, 3-5 min.
4. Sift together flour (that has been sifted once, remember!)
5. cinnamon, nutmeg, salt and soda.
6. Slowly add in 1/3 of of dry to egg mix; beat well.
7. Repeat with remaining dry ingredients, beating well after each addition.
8. Batter will be stiff.
9. One at a time, mix in coconut, carrots, pineapple, walnuts and raisins.
10. Divide batter among prepared pans.
11. Bake for 40-45 min till tester inserted in middle comes out clean.
12. Let cakes cold in pans 5 min before turning out onto racks to cold completely.
13. FOR FROSTING: cream butter and cream cheese.
14. Add in vanilla and cinnamon.
15. Slowly add in confectioners sugar and beat till smooth and spreadable.
16. Frost cooled cake.

eggs, sugar, salad oil, cake flour, cinnamon, nutmeg, salt, baking soda, coconut, carrots, liquid removed, pineapple, walnuts, raisins, butter, cream cheese, confectioners sugar, vanilla, cinnamon

Taken from cookeatshare.com/recipes/10-000-triple-layer-carrot-cake-61217 (may not work)