Triple-Layer Carrot Cake With Cream Cheese Frosting Recipe

Name: Triple-Layer Carrot Cake With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 2 cups sugar; 1 1/2 cups vegetable oil; 4 large eggs; 2 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 3/4 teaspoon ground nutmeg; 3 cups finely grated peeled carrots (about 1 pound); 1/2 cup pecan pieces; 1/2 cup seedless raisin; FROSTING; 4 cups powdered sugar; 2 (8 ounce) packages cream cheese, room temperature; 1/2 cup unsalted butter, room temperature; 4 teaspoons pure vanilla extract

Servings: persons

CAKE
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)
1/2 cup pecan pieces
1/2 cup seedless raisin
FROSTING
4 cups powdered sugar
2 (8 ounce) packages cream cheese, room temperature
1/2 cup unsalted butter, room temperature
4 teaspoons pure vanilla extract

1
For cake:.
2
Preheat oven to 325u00b0F Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.
3
Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.).
4
For frosting:.
5
Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
6
Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.

2684

kcal

Calories

162

Fat

294

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 18 ingredients. The key ingredients include: CAKE, 2 cups sugar, 1 1/2 cups vegetable oil, 4 large eggs, and more.

Yes, Triple-Layer Carrot Cake With Cream Cheese Frosting 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.

Triple-Layer Carrot Cake With Cream Cheese Frosting

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