Stunning 4-Layer Carrot Cake (or coconut pineapple cake)

Carrot Cake I made for my friend Andrea.  She and Julie had a birthday party together and we had an awesome girls night with friends!  I was just excited to make the cakes.  No one ever requests my super-duper-excellent carrot cake so I haven't made it in years! (Decorating on top could have been better, but I was in a hurry!) My mom and T like it best when I sub some pineapple for carrot. You can totally sub pineapple and coconut for the carrot!

If you are a carrot cake lover, you have found the best carrot cake recipe!

Not the easiest recipe because I don't have four pans, so I have to make the recipe twice. And then there's all that shredding of carrots. Sheesh. But my Mom and T love it. Especially if I substitute some of the carrot for crushed drained pineapple. 

You will need two 9" or 10" round cake pans (I use springform, but whatever works for you). The layers will cook to be about 1 inch high each. So the cake in the end will stand 6-8 inches high depending on the size pans used and the frosting. It will serve at least 16 people. I make the following recipe, then cool the cakes to room temperature, turn them out of the pans carefully, and once fully cooled, refrigerate, making sure to separate the layers with wax paper and cover well with plastic wrap. Then I wash the pans and make the recipe all over again to make all four layers. This cake freezes well. Just give it an hour or so to thaw out in the fridge and then 1/2 hour on the counter before serving. 

Beat together:
2 c. sugar
1 1/3 c. canola oil
1 tsp pure vanilla extract

Add in one at a time and beat together:
3 eggs

Add in and mix half-way:
2 c. all purpose flour
2 tsp cinnamon
2 tsp baking soda
1 tsp salt

Add and mix all-together just until combined:
3 c. finely grated carrots (or 1 1/2 c. carrots and 1 1/2 c. drained crushed pineapple)
1 c. chopped walnuts or pecans, toasted lightly and cooled

Bake at 325 degrees about 30 minutes until toothpick test. 

Frosting: (this is just barely enough for frosting in between each of the four layers and covering the outside)
1 1/2 pkgs cream cheese (12 oz) at room temp
1 c. butter (2 sticks) at room temp
3 c. powdered sugar
1 tsp vanilla
heavy whipping cream as needed to make a smooth, easy to spread, frosting

Make frosting. If it's too sweet drizzle in more whipping cream. If not sweet enough, more powdered sugar. 

Assemble cake and encrust the sides with more toasted chopped walnuts.