Layers of Happiness

1 Preheat oven to 350F degrees. Grease and flour a 9 inch springform pan. If you do not have a springform pan, you may use an 9x13-inch pan.
2 Set out the cream cheese and butter for the frosting so it may soften as you make the cake batter.
For the carrot cake:
4 In a large mixer fitted with the whisk attachment, combine the eggs, milk, and oil. Beat in the sugar until fully combined - about 60 seconds. Mix in the vanilla and coconut extract. Set aside.
5 In a separate bowl, sift the flour, baking soda, cinnamon, nutmeg, and salt. Add the flour mixture to the mixer with wet ingredients and mix until just combined and all flour pockets are gone - do not overmix. Fold in the finely shredded carrots. Pour into prepared springform pan.
6 Bake cake for 40-45 minutes, until toothpick inserted in the center comes out with a few moist crumbs. Allow cake to cool completely before frosting.
For the frosting:
8 In a large mixing bowl fitted with the whisk attachment, beat cream cheese and butter together on medium speed for 2-3 minutes until soft, creamy, and combined thoroughly. Add powdered sugar and beat until thick and combined. Add vanilla extract. Beat on medium speed for 2 more minutes. Add more powdered sugar until frosting is desired thickness
9 Store cake in the refrigerator, covered, for up to 5 days. Carrot cake tastes best the next day after the flavors have settled and have gotten friendly with one another. It is also more moist on the 2nd day as well. **If you'd like to add raisins or pecans to the batter, I suggest using a total of 1/2 cup of raisins and/or and 1 cup shredded carrots.