Triple-Layer Carrot Cake with Cream Cheese Frosting Recipe | Veggie Fest

Ingredients

• 3 ½ cups cake flour
• 2 teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon salt
• 2 tablespoons dry egg replacer
• 2 cups sugar
• ¼ cup instant pudding mix (dairy or plant-based)
• 1 20-ounce can crushed pinapple, packed in juice
• ½ cup vegetable oil
• 1 cup butter (dairy or plant-based), melted
• 2 cups finely grated raw carrots
• ½ cup shredded, unsweetened coconut
• ½ cup raisins
• ½ cup finely chopped nuts (optional)
• 16 ounces cream cheese (dairy or plant-based), softened to room temperature
• ½ cup butter (dairy or plant-based), softened to room temperature
• 1 teaspoon pure vanilla extract
• 6 cups confectioners (powdered) sugar
• ½ teaspoon pumkin pie spice, optional
• Plant-based or dairy milk, as needed
• ¼ cup finely chopped walnuts, otional