$10,000 Triple Layer Carrot Cake

CAKE
3 large 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-inch) layer cake pans.

With mixer on high speed, cream eggs, sugar and oil until creamy and thick, 3 to 5 minutes.

Sift together flour (which has been sifted once, remember!), cinnamon, nutmeg, salt and soda. Slowly add 1/3 of the dry mixture 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.