Best Triple Layer Carrot Cake With Cream Cheese Frosting Recipes

Triple-Layer Carrot Cake With Cream Cheese Frosting image

Provided by dmcpherr

Categories Dessert

Time 1h30m

Yield 1 Cake, 10 serving(s)

Number Of Ingredients 16

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
4 cups powdered sugar
2 (8 ounce) packages cream cheese, room temperature
1/2 cup unsalted butter, room temperature
4 teaspoons pure vanilla extract

Steps:

For cake:.
Preheat oven to 325°F 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.
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.).
For frosting:.
Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
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.

Triple-Layer Carrot Cake (W/ Cream Cheese Frosting) image

Provided by Chalsea

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

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)
4 cups powdered sugar
16 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 teaspoons vanilla extract

Steps:

Preheat oven to 325. Lightly grease three 9-in 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.
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.
Using electric mixer, beat powdered sugar, cream cheese, butter and vanilla in medium bowl until smooth and creamy. Place 1 cake layer on platter. Spread with 3/4 c frosting. Top with another cake layer. Spread with 3/4 c frosting. Top with remaining cake layer. Using icing spatula spread remaining frosting in decorative swirls over sides and top of cake. Serve cake cold or at room temperature.

Nutrition Facts : Calories 842.5, Fat 50.1, SaturatedFat 17.3, Cholesterol 132.4, Sodium 620.3, Carbohydrate 93.4, Fiber 1.5, Sugar 74.2, Protein 7.5

Triple-Layer Carrot Cake with Cream Cheese Frosting image

Provided by Becky Guyton

Yield Serves 10

Number Of Ingredients 18

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 chopped pecans (about 1/2 ounce)
1/2 cup raisins
Frosting
4 cups powdered sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extract

Steps:

For cake:
Preheat oven to 325°F. 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.
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.)
For frosting:
Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
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.