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My mom got this recipe from one of her neighbors long before I even existed and has made it many, many times. It’s moist and delicious and cinnamon-y and my favorite cake ever.
Preheat oven to 325 degrees.
Grease and flour three 9-inch round cake pans lined with parchment or wax paper.
Sift together flour, baking soda, salt, and cinnamon.
In a large mixing bowl, beat together sugar and baby food carrots.
Add eggs, vanilla, and oil. Beat well.
Mix in dry ingredients until just combined, then fold in walnuts, coconut, and pineapple.
Evenly divide batter into your three cake pans, and bake for 35-40 minutes. Cool cakes for 3 hours.
Finally, slather with delicious cream cheese frosting and enjoy the most decadent triple layer carrot cake EVER!
Cream Cheese Frosting:
Beat softened butter and cream cheese until combined. Beat in vanilla. Add confectioner’s sugar.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!