This is the one in my file...but not from someone on these forums...
Cake Alaska Carrot from Linda Mazar
2 C flour
2 t baking soda
2 t cinnamon
1/2 t salt
2 C sugar
3 eggs
2 t vanilla
3/4 C oil
2 C grated carrots
3/4 C buttermilk (I use the dry stuff to equal - add the water to the wet ingredients and the butter milk powder to the dry ingredients when mixing)
1/2 C crushed drained pineapple
2 C shredded coconut
1 C Rice Krispies
1 C chopped Walnuts.
I make the whole thing in my food processor - I chop the nuts and shred the carrots first and put them aside in another bowl. Then I cream the sugar and oil. Add eggs one at a time, beating well. Combine flour, soda, cinnamon, and salt. Add alternately with the buttermilk; mix until smooth. Add vanilla. Fold in grated carrots, drained pineapple, shredded coconut, rice cereal, and nuts.
Pour into 3 well greased and floured 8 or 9 inch cake pans. Bake in pre-heated oven at 350 for 55 - 60 minutes until done. Cool in pans. When cool, frost with Orange Cream Chees Frosting. Makes 12 - 15 servings.

Orange Cream Cheese Frosting
4 oz cream cheese
6 T butter
4 C powdered sugar
1 t orange extract
1 tsp grated orange peel
2 T milk
Put cream cheese and butter in a mixing bowl and set out until room temperature. Add powdered sugar, extract, and milk. Blend with mixer until smooth. Makes enough for a 3 layer cake.
This is really yummy! Spread frosting between the layers and on the top!
I don't know what the rice krispies do, but it seems to make the cake lighter than some other carrot cakes.

Linda, thanks for your post and recipe. I don't think it is the one I remember but it sure sounds good! The ingredients are interesting and I'd love to try it.

What does pineapple do to a carrot cake? I see it in other CC recipes posted here in but I don't know what it would do to the flavor or texture since my cupcake recipe doesn't call for it.

Well, looks like not much action on this so maybe I can ask over on the other side. I really want to find that particular recipe. Maybe it is a figment of my imagination but I don't think so. How often do you see that many layers!

I know I am a little late for your husband's birthday, but I do have an excellent multi-layered carrot cake recipe. I don't think it is the one posted here, but it has 3 layers of cake and layers of praline sauce between the cake layers. It is all frosted with cinnamon cream cheese frosting. It is by far the best carrot cake I have had. I am at work right now, but I will post the recipe when I get home.

Gail

I think this may be it - I've had it in my "want to try" file for along time.

* Exported from MasterCook *

Praline Carrot Cake with Candied Pecans

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb. Carrots -- peeled and sliced
6 eggs
3 c. flour
8 oz. Crushed pineapple -- drained
2 c. sugar
1 T. vanilla
2 tsp. Baking powder
1 c. pecans -- chopped
1 tsp. Baking soda
c. coconut
1 tsp. Salt
1 1/3 c. oil
2 tsp. Cinnamon

Cook carrots until tender. Drain. Chop in food processor or coarsely mash with potato masher (should have 1 ½ cups) Stir together flour, sugar, baking powder, baking soda, salt, and cinnamon. Make a well in center. Add oil, eggs, pineapple and vanilla. Beat on low speed until combined. Fold in carrots, pecans, and coconut. Spread into 3 9" round pans. Bake at 350 for 35-40 min.

Cinnamon Cream Cheese Frosting

8 oz. Cream cheese ½ c. butter
1 tsp. Cinnamon 1 tsp. Vanilla
6 c. powdered sugar

Beat cream cheese, butter, and vanilla. Add powdered sugar and cinnamon. Beat until fluffy.

Praline Sauce

3 T. butter 3 T. brown sugar
2 T. whipping cream 1 tsp. Vanilla

Cook butter, sugar, and cream to a full boil. Boil gently 3 min. Stir in vanilla. Cool.

Candied Pecans

¼ c. brown sugar 1 T. orange juice ½ c. pecan halves
Combine all. Spread in greased 8 x 8 pan. Bake for 12 min. at 350. Pour out onto a second greased pan, separating into single nuts. Cool.

To Assemble:

Place one layer on cake plate. Use about 1 c. frosting to make a rim around the outside and a circle in the middle, leaving a tunnel of unfrosted cake (will resemble a bullseye). Fill tunnel with ½ praline filling. Repeat with second layer. Top with 3rd layer and frost top and sides. Garnish with candied pecans.

Source:
"http://ths.gardenweb.com/forums/load/recipex/msg1003275816251.html";

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That is the one I make and it is excellent. In fact, I had to make several of them last weekend for a large surprise birthday party. It is really easy to make, especially if you leave off the candied pecans.