Print Recipe

Triple Layer Carrot Cake

Three layers of delicious carrot cake get moisture from crushed pineapple and coconut milk
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: Dessert, Easter
Keyword: Carrot Cake, Easter dessert

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 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