Triple Layer Carrot Cake

By Lady Butterfly

Ingredients

• 2 cups Sugar
• 1 1/4 cups of vegetable or Canola oil
• 3 large eggs
• 2 tsp. vanilla extract
• 2 1/4 cup of flour
• 2 heaping tsp. cinnamon
• 2 tsp. baking soda
• 1 tsp. salt
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground allspice
• 2 cups shredded carrots(about 3 large carrots)
• 2 cups flaked coconut
• 1 cup chopped pecans
• 1 cup raisins
• 1 (8oz) can of crushed pineapple in juice

Details

Servings 12

Preparation

Step 1

Preheat the oven to 350

Generously grease and flour three or spray with pam baking spray(8 inch round pans). In a large bowl, with mixer at medium speed, beat sugar,oil,eggs and vanilla until mixed. Add flour, cinnamon,baking soda, salt,nutmeg,and allspice; beat until blended. With spoon, stir in the carrots,coconuts,pecans,and raisin and pineapple. Pour the mixture into prepared pans and bake 30-35 minutes until a knife inserted in the center comes out clean.