Three-Layer Carrot Cake
Serves: 3
Mohammad Wiegand
1 January 1970
Based on User reviews:
35
Spice
46
Sweetness
55
Sourness
36
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Pecan Halve2 cups
All-Purpose Flour2 tsps
Baking Powder1.5 tsps
Baking Soda2 tsps
Ground Cinnamon1 tsp
Ginger Powder3 cup
Granulated Sugar4 large
Egg3 cups
Sugar (confectioners')1 tbsp
Lemon Juice (fresh)1 tbsp
Vanilla ExtractDirections:
1
Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F
2
Brush three 9-inch-round cake pans with vegetable oil and line the bottoms with parchment paper
3
Spread the pecans on a baking sheet and bake until toasted, about 10 minutes
4
Let cool, then pulse in a food processor until very finely chopped
5
Combine the pecans, flour, baking powder, baking soda, salt, cinnamon, ginger and granulated sugar in a large bowl
6
In another bowl, whisk the vegetable oil, lemon zest, eggs and 1/2 cup marmalade
7
Stir in the carrots, then fold the carrot mixture into the flour mixture until just combined
8
Divide among the prepared pans and spread evenly (it won't look like a lot of batter, but the cakes will rise in the oven)
9
Put 2 pans on the upper oven rack and the third pan on the lower rack
10
Bake until the cakes bounce back when touched and a toothpick comes out clean, 20 to 25 minutes, switching the position of the pans halfway through
11
Transfer the pans to racks until cool enough to handle, then invert the cakes onto the racks to cool completely
12
Remove the parchment
13
Make the frosting: Beat the cream cheese and butter in a bowl with a mixer until smooth, scraping down the bowl as needed
14
Beat in the confectioners' sugar, lemon juice, vanilla and salt until smooth
15
Put 1 cake layer on a platter
16
Spread with 1 tablespoon marmalade, then spread about 3/4 cup frosting over the marmalade
17
Top with another cake layer, marmalade and frosting
18
Spread the final cake layer with a thin layer of frosting
19
(This is the crumb coat; it doesn't have to be perfect
20
) Refrigerate 1 hour, then cover with the remaining frosting
21
Swirl some marmalade into the top of the cake
22
Refrigerate until ready to serve
23
Photograph by Con Poulos