Three-Layered Carrot Cake Recipe

Name: Three-Layered Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large eggs, separated; 2-1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2/3 cup orange juice; 1/3 cup sour cream; 1-1/2 cups butter, softened; 1-1/2 cups sugar; 1/2 cup packed brown sugar; 1 teaspoon grated orange zest; 1-1/2 teaspoons minced fresh thyme, optional; 2 cups finely shredded carrots (about 4 medium); 1 cup chopped pecans; 2 packages (8 ounces each) cream cheese, softened; 1 tablespoon grated orange zest; 1 tablespoon orange juice; 8 to 8-1/4 cups confectioners' sugar

Servings: persons

6 large eggs, separated
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup orange juice
1/3 cup sour cream
1-1/2 cups butter, softened
1-1/2 cups sugar
1/2 cup packed brown sugar
1 teaspoon grated orange zest
1-1/2 teaspoons minced fresh thyme, optional
2 cups finely shredded carrots (about 4 medium)
1 cup chopped pecans
2 packages (8 ounces each) cream cheese, softened
1 tablespoon grated orange zest
1 tablespoon orange juice
8 to 8-1/4 cups confectioners' sugar

1
Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350u00b0. Line bottoms of three greased 8-in. square baking pans with parchment paper; grease paper.
2
In another bowl, whisk flour, baking soda and salt. In a small bowl, whisk orange juice and sour cream. In a large bowl, cream butter, sugars and orange zest until light and fluffy. Add egg yolks, one at a time, beating well after each addition. If desired, beat in thyme. Add flour mixture alternately with orange juice mixture, beating well after each addition.
3
With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Gently fold in shredded carrots and pecans.
4
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
5
For frosting, in a large bowl, beat cream cheese, orange zest and juice until blended. Gradually beat in enough confectioners' sugar to reach desired consistency.
6
Spread frosting between layers and over top and sides of cake. Refrigerate until serving.

2217

kcal

Calories

Fat

324

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 large eggs, separated, 2-1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Three-Layered Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Three-Layered Carrot Cake

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