Ingredients for Triple Layer Carrot Cake With Cream Cheese Frosting
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Ground Cinnamon
- Ground Nutmeg
- 2 cups grated carrots
- Pecan Pieces
- Seedless Raisin
- 3 cups powdered sugar
- 8 ounces softened cream cheese
- Unsalted Butter
- Pure Vanilla Extract
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How to Make Triple Layer Carrot Cake With Cream Cheese Frosting
- **Prep the Pans:** Preheat oven to 325°F (160°C). Grease three 9-inch diameter cake pans with 1 ½-inch high sides. Line the bottoms with waxed paper and grease the paper.
- **Combine Wet Ingredients:** In a large bowl, using an electric mixer, beat together 1 ½ cups granulated sugar and 1 cup vegetable oil until well combined. Add 4 large eggs one at a time, beating well after each addition.
- **Combine Dry Ingredients:** In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon, and ½ teaspoon ground nutmeg.
- **Combine Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- **Add in the Carrot Goodness:** Gently fold in 2 cups grated carrots, 1 cup chopped pecans, and ½ cup raisins.
- **Bake the Layers:** Divide the batter evenly among the prepared pans. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the cakes begin to pull away from the sides of the pans.
- **Cool the Cakes:** Let the cakes cool in the pans on wire racks for 15 minutes. Then, carefully invert the cakes onto the racks to cool completely.
- **Make the Frosting:** While the cakes are cooling, prepare the frosting. In a medium bowl, beat together 8 ounces of softened cream cheese, ½ cup (1 stick) softened unsalted butter, 3 cups powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt until smooth and creamy.
- **Assemble the Cake:** Place one cake layer on a serving platter. Frost the top with ¾ cup of the frosting. Repeat with the second cake layer and another ¾ cup of frosting. Top with the remaining cake layer.
- **Frost and Decorate:** Frost the entire cake with the remaining frosting, creating decorative swirls on the sides and top.
- **Serve and Enjoy:** Serve the cake chilled or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
374g
Fat
105g
Carbs
39g
