For the Cake
- 4 eggs, well beaten
- 1 cup packed brown sugar
- 1 cup white sugar
- 1 1/2 cups vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all purpose, unbleached flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 1/2 teaspoons nutmeg
- 3 cups fresh, finely grated carrots
- 1 cup coconut chips (substitute shredded coconut if not available)
- 1 8 ounce can crushed pineapple
- 1 cup golden raisins
- 1 cup walnuts, coarsely chopped
For the Frosting
- 1/2 cup butter, softened to room temperature
- 8 ounces cream cheese, softened to room temperature
- 16 ounces powdered sugar (1 lb box)
- 1 tablespoon vanilla paste (substitute with vanilla extract if not available)
- Preheat oven to 325˚F. Grease 3 8″ straight edge cake pans. Set out 1/2 cup butter and 8 ounce package of cream cheese to soften (for frosting). Put pineapple in sieve to drain.
- In a large bowl, cream sugars and beaten eggs until light and fluffy. Whisk in oil and vanilla extract until completely combined.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon and nutmeg.
- Add the flour mixture to the sugar mixture and beat until smooth.
- Stir in carrots, coconut, pineapple, raisins, and walnuts.
- Pour bater into oiled layer pans. Bake for 40 minutes, until a toothpick comes out clean when inserted into the center of each cake. Set on a wire rack to cool, at least one hour, or frosting will melt.*
- Make the frosting: Whisk together butter, cream cheese, powdered sugar and vanilla paste until completely smooth.**
- Frost between the layers and on the top. Garnish as desired (coconut chips, walnuts, raisins, etc
*You can make the cake layers a day ahead of time: After baking the cake layers and letting them cool, remove from their pans, wrap up in plastic wrap and refrigerate until ready to frost (no more than 24 hours ahead).
**This frosting recipe is enough to frost between the layers and on top of the cake, with a little extra to do a crumb layer if desired. If you want to fully frost this cake, double the recipe.