Triple Layer Carrot Cake

3 lrg Eggs, beaten
2 cup Sugar
1 cup Plus 2 tablespoons salad oil
2 cup Plus 1 tablespoon sifted cake flour
1 1/8 tsp Cinnamon
1 tsp Nutmeg
1 1/2 tsp Salt
1 Tbsp Baking soda
1 1/2 cup Coconut
2 cup Grated carrots
1 cup Plus 2 tablespoons crushed. drained Pineapple
1 cup Chopped walnuts
1 cup Raisins

FROSTING
3/4 cup Soft butter, (1 1/2 sticks)
12 oz Cream cheese, (1 1/2 Packages)
3 cup Confectioners sugar, (1 1/2 pounds)
1 1/2 tsp Vanilla
1 tsp Cinnamon

Preheat oven to 350. Grease and flour 3 8" layer cake pans. With mixer on
high speed, cream eggs, sugar and oil until creamy and thick, 3-5 minutes.
Sift together flour (which has been sifted once, remember!) cinnamon,
nutmeg, salt and soda. Slowly add 1/3 of of dry to egg mixture; beat
well. Repeat with remaining dry ingredients, beating well after each
addition. Batter will be stiff. One at a time, fold in coconut, carrots,
pineapple, walnuts and raisins. Divide batter among prepared pans. Bake
for 40-45 minutes until tester inserted in middle comes out clean. Let
cakes cool in pans 5 minutes before turning out onto racks to cool
completely.

FOR FROSTING: cream butter and cream cheese. Add vanilla and cinnamon.
Slowly add confectioners sugar and beat until smooth and spreadable. Frost
cooled cake.


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