Triple-Layer Carrot Cake With Cream Cheese Frosting
Serves: 6
Mohammad Wiegand
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 cups
Sugar1.5 cups
Vegetable Oil4 large
Egg2 cups
All-Purpose Flour2 tsps
Baking Powder2 tsps
Baking Soda1 tsp
Salt1 tsp
Ground Cinnamon3 tsp
Ground Nutmeg1 cup
Raisin4 cups
Powdered Sugar4 tsps
Vanilla ExtractDirections:
1
For cake: Preheat oven to 325°F
2
Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides
3
Line bottom of pans with waxed paper
4
Lightly grease waxed paper
5
Using electric mixer, beat sugar and vegetable oil in bowl until combined
6
Add eggs 1 at a time, beating well after each addition
7
Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture
8
Stir in carrots, chopped pecans and raisins
9
Pour batter into prepared pans, dividing equally
10
Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes
11
Cool in pans on racks 15 minutes
12
Turn out cakes onto racks and cool completely
13
(Can be made 1 day ahead
14
Wrap tightly in plastic and store at room temperature
15
) Preheat oven to 325°F
16
Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides
17
Line bottom of pans with waxed paper
18
Lightly grease waxed paper
19
Using electric mixer, beat sugar and vegetable oil in bowl until combined
20
Add eggs 1 at a time, beating well after each addition
21
Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture
22
Stir in carrots, chopped pecans and raisins
23
Pour batter into prepared pans, dividing equally
24
Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes
25
Cool in pans on racks 15 minutes
26
Turn out cakes onto racks and cool completely
27
(Can be made 1 day ahead
28
Wrap tightly in plastic and store at room temperature
29
) For frosting: Using electric mixer, beat all ingredients in medium bowl until smooth and creamy
30
Place 1 cake layer on platter
31
Spread with 3/4 cup frosting
32
Top with another cake layer
33
Spread with 3/4 cup frosting
34
Top with remaining cake layer
35
Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake
36
(Can be prepared 2 days ahead
37
Cover with cake dome and refrigerate
38
) Serve cake cold or at room temperature
39
Using electric mixer, beat all ingredients in medium bowl until smooth and creamy
40
Place 1 cake layer on platter
41
Spread with 3/4 cup frosting
42
Top with another cake layer
43
Spread with 3/4 cup frosting
44
Top with remaining cake layer
45
Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake
46
(Can be prepared 2 days ahead
47
Cover with cake dome and refrigerate
48
) Serve cake cold or at room temperature