Cake:

2 1/2 cups all-purpose flour
2 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp salt
1/2 cup (1 stick) butter
1 cup granulated sugar
1 cup light brown sugar
1/2 cup canola oil
3 large eggs
3/4 cup buttermilk
2 tsp vanilla
3 cups grated carrots
1 cup grated granny smith apples
1 cup coconut flakes
1 1/2 cups chopped pecans, toasted, divided

Stir together flour, baking soda, cinnamon, nutmeg and salt. Beat butter, granulated sugar and light brown sugar until blended. Add oil; beat until blended. Add eggs, one at a time, beating just until blended.

Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla; fold in carrots, apples, coconut and 1 cup toasted pecans. Spoon batter into 3 greased and floured round cake pans.

Bake at 350°F for 23 to 28 minutes or until done.

Brown Sugar Cream Cheese Frosting:

2 (8 oz. ea.) pkgs. cream cheese
1 1/2 cups (3 sticks) butter
1/4 cup light brown sugar
2 tsp. vanilla
7 cups powdered sugar

Beat cream cheese, butter and light brown sugar until creamy. Add vanilla and beat until blended. Gradually add powdered sugar, beating until blended. Beat 1 minute or until smooth. Spread frosting between layers, top and sides, Top with remaining 1/2 cup toasted pecans.

Makes 1 (3 layer) frosted carrot cake.

Submitted by: JL