Sweet Stuff, KereesaK. Wright

Triple-Layer Carrot Cake

Sweet Stuff, KereesaK. Wright
Triple-Layer Carrot Cake

Made by: Kereesa


Layered with spite, this recipe is the perfect way to prove yourself to family members who think you can’t bake. (Which may or may not be true.) This cake turns out moist and flavourful every time, and it’s now a staple dessert at my family dinners and special occasions. Take that, Mom!

 
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Recipe

Triple-Layer Carrot Cake

Servings: 10

Prep time: 45 minutes 

Cook time: 45 minutes

Total time: 1 hour 30 minutes

Ingredients

For Cake

  • 2 cups sugar

  • 1½ 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

  • ¾ teaspoon ground nutmeg

  • 3 cups finely grated, peeled carrots

  • ½ cup chopped pecans 

For Frosting

  • 4 cups powdered sugar

  • Two 8-ounce packages cream cheese, room temperature

  • ½ cup (1 stick) unsalted butter, room temperature

  • 4 teaspoons vanilla extract

Directions

For Cake

  1. Lightly grease three 9-inch cake pans with 1½-inch-high sides. Line bottoms of pans with parchment paper. Lightly grease paper with butter or cooking spray. 

  2. Using an electric mixer, beat sugar and oil in a large bowl until combined. 

  3. Add eggs one at a time, beating well after each addition. 

  4. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. 

  5. Stir in carrots and pecans.

  6. Pour batter into prepared pans, dividing equally. 

  7. Bake until toothpick inserted into centre comes out clean and cakes begin to pull away from sides of pans (about 45 minutes). 

  8. Cool in pans on racks for 15 minutes. Turn out cakes onto racks and cool completely. (Can be made a day ahead. Wrap tightly in plastic and store at room temperature.)

For Frosting

  1. Using an electric mixer, beat all ingredients in a medium bowl until smooth and creamy.

  2. Place one cake layer on platter. Spread with ¾ cup frosting. Top with another layer. Spread with ¾ cup frosting. Top with remaining layer. 

  3. Using an icing spatula, spread frosting over sides and top. 

  4. Cover with a cake dome and refrigerate. Serve chilled or at room temperature.

Breakfast of champions:

This cake always tastes best when eaten for breakfast the following day. Hey, there are eggs in it!

Recipe found while frantically scouring the Internet a day before a family Christmas dinner. Thanks, Epicurious!