3 Layer Carrot Cake

I have always loved carrot cake, but because of nut allergies in our family, we wouldn't order it for dessert while out. They did have a delish small frozen carrot cake that I would buy from time to time and we enjoyed that, because we could pick the walnuts out of it at home!

This recipe is SO GOOD! I finally got smart in making it. . . . it is a 'large' recipe and therefore it would ALWAYS spill over a little in the oven! Well, you know how bad that smells while burning on the bottom of the oven.  I now bake it in 3 pans, and all is well :)

3 c flour
3 c sugar
1 tsp salt
1 T baking soda
1 T cinnamon
1 1/2 c oil
4 eggs
1 T vanilla extract
1 1/2 crushed pineapple (drained)
1/2 c raisins
3 c grated carrots (about 6)
Preheat oven to 350.  Grease three 9" pans lined w/parchment paper.  Sift dry ingredients. Add oil, eggs and vanilla. Beat well. Fold in coconut, carrots, raisins, and pineapple. Pour evenly into pans.  Bake 40+ mins.  cool.

Cream cheese frosting:
8 oz cream cheese
4 T butter (1/2 stick)
3+ c powdered sugar
1 tsp vanilla
(I also added some milk and more sugar to make sure I had enough icing)
Of course you can add nuts and delete raisins if you don't like them.

ENJOY!! ♥