- Floured baking spray
- 3/4 c Wesson® vegetable oil
- 2 c granulated sugar
- 3 large eggs, at room temperature
- 2 c cake flour
- 2 tsp. baking soda
- 1 1/2 tsp. salt
- 1 tbsp. cinnamon
- 1/8 tsp. ground nutmeg
- 3/4 c buttermilk, at room temperature
- 1 tsp. pure vanilla extract
- 2 c hand-shredded carrots
- 8 oz crushed pineapple in juice, drained
- 1 1/2 c pecans, chopped
- 1 c sweetened coconut flakes
- 1 stick unsalted butter, at room temperature
- 16 oz cream cheese, at room temperature
- 1 tbsp. pure vanilla extract
- 2 lb confectioners’ sugar
- Preheat the oven to 325F. Grease and flour three 9-inch pans lined with parchment paper.
- Combine the oil and sugar in a large mixing bowl. Mix well with a rubber spatula.
- Add the eggs one at a time, mixing until well blended.
- Combine the dry ingredients in a separate bowl and mix with a wire whisk.
- Combine the buttermilk and vanilla in a liquid measuring cup.
- Alternately add the dry ingredients and the buttermilk mixture to the egg and oil mixture, beginning and ending with the dry ingredients.
- Scrape the sides of the bowl and continue to mix.
- Slowly add the carrots, drained pineapple, pecans, and coconut.
- Divide the batter evenly between the three prepared pans. Tap the pans on the counter to ensure there are no air bubbles.
- Bake for 30 minutes. Test doneness by touching a cake top. If it springs back, it is done. If the indentation stays, it needs 2 to 3 minutes longer.
- Cool the cakes for at least 10 minutes on a cooling rack before removing from the pans.
- Prepare the cream cheese icing and ice the cooled layers.
- Cream the butter and cream cheese in the bowl of a stand mixer for 3 minutes. At the end of the 3 minutes, scrape the bowl extremely well.
- Add the vanilla extract and beat for 1 to 2 minutes.
- Slowly add the confectioners’ sugar, beating on low to ensure the sugar does not fly out of the mixing bowl.
- After each addition of confectioners’ sugar, scrape the bowl extremely well.
- Once all the confectioners’ sugar is incorporated, beat on low speed for 3 minutes.
- Spread icing between the cake layers and then on the top and sides of the stacked layers.