The Ultimate Triple Layer Carrot Cake

Optional Add-Ins

• 1 cup chopped pecans or walnuts
• ½ cup shredded coconut
• ½ cup raisins

Cream Cheese Frosting

• 16 oz cream cheese
• 1 cup butter
• 4–5 cups powdered sugar
• 2 tsp vanilla
• Pinch of salt

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Instructions

1. Prep: Preheat your oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, both sugars, baking powder, baking soda, salt, and spices.
3. Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, eggs, and vanilla, then stir in the drained crushed pineapple.
4. Combine: Gently fold the wet mixture into the dry ingredients. Stir in the grated carrots and any desired add-ins like nuts or coconut.
5. Bake: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool for 10–15 minutes in the pans before transferring them to wire racks to cool completely.
6. Frosting: Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla, and salt, beating until creamy and spreadable.

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