Include in Print View:

Three Layer Carrot Cake

Three Layer Carrot Cake recipe image
This three-layer carrot cake is the ultimate comfort dessert, featuring tender crumb packed with finely shredded carrots and warm spices. The batter is enriched with oil for lasting moisture and studded with toasted pecans for a delightful crunch. Balanced with cinnamon, nutmeg, and a hint of vanilla, each bite offers a harmonious blend of sweet and savory notes. Topped with luscious cream cheese frosting, this cake is perfect for birthday parties, holiday gatherings, or any occasion calling for a show-stopping treat. It holds up beautifully in the refrigerator, making it an ideal make-ahead option for entertaining.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 1016.6
Dietary: Vegetarian
Description
This three-layer carrot cake is the ultimate comfort dessert, featuring tender crumb packed with finely shredded carrots and warm spices. The batter is enriched with oil for lasting moisture and studded with toasted pecans for a delightful crunch. Balanced with cinnamon, nutmeg, and a hint of vanilla, each bite offers a harmonious blend of sweet and savory notes. Topped with luscious cream cheese frosting, this cake is perfect for birthday parties, holiday gatherings, or any occasion calling for a show-stopping treat. It holds up beautifully in the refrigerator, making it an ideal make-ahead option for entertaining.
Ingredients
  • 2 1/2 cup Flour
  • 3 cup Finely shredded carrots
  • 1 1/2 cup Granulated sugar
  • 1 cup Cooking oil
  • 1/2 teaspoon Salt
  • 4 Eggs
  • 2 teaspoon Baking soda
  • 1 cup Chopped pecans
  • 2 teaspoon Ground cinnamon
  • 8 oz Cream cheese, softened
  • 1/2 cup Margarine or butter, softened
  • 2 tsp Vanilla extract
  • 4 1/2 cups Sifted confectioner's sugar
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC). Grease and flour three 9-inch round cake pans.
  2. 2
    In a large bowl, whisk together flour, sugar, salt, baking soda, and cinnamon until well combined.
  3. 3
    Add carrots, oil, and eggs to the dry ingredients.
  4. 4
    Beat with an electric mixer on medium speed until the batter is smooth and fully combined.
  5. 5
    Stir in chopped pecans with a spatula.
  6. 6
    Divide the batter evenly among the three prepared cake pans.
  7. 7
    Bake for 25 to 30 minutes, or until a wooden toothpick inserted into the center comes out clean.
  8. 8
    Allow cakes to cool in pans on wire racks for 10 minutes, then remove from pans and cool completely.
  9. 9
    For the frosting, beat cream cheese, margarine, and vanilla until light and fluffy.
  10. 10
    Gradually add confectioner's sugar, beating until the frosting reaches your preferred spreading consistency.
  11. 11
    Place one cake layer on a serving plate and spread with frosting. Repeat with the second layer.
  12. 12
    Top with the final layer and frost the top and sides of the cake.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1016.6kcal
% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 2441.9mg102%
Total Carbohydrate 236.0g79%
Dietary Fiber 5.4g22%
Sugars 120.5g
Protein 15.1g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure carrots are finely shredded for even distribution and moist texture.

Toasting the pecans in a dry skillet for 3-5 minutes before adding to the batter enhances their flavor.

The cake can be assembled and frosted up to 2 days in advance. Store covered in the refrigerator.

For a vegan version, substitute eggs with flax eggs and use vegan cream cheese and margarine.

Keywords: carrot cake, three layer, cream cheese frosting, pecans, cinnamon, spiced cake, moist cake, birthday cake, holiday dessert, baking, shredded carrots, classic recipe, layer cake, dessert, party food, comfort food, homemade, vanilla, sweet
Read it online: https://www.chefs-mate.com/recipe/three-layer-carrot-cake/