three-layered carrot cake

Name: Three-Layered Carrot Cake
Prep time: 1 h
Cook time: 20 min
Yield: 16
Cuisine: American
Ingredients: 6 - eggs, separated; 2 1/4 cup(s) all-purpose flour; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 2/3 cup(s) orange juice; 1/3 cup(s) sour cream; 1 1/2 cup(s) butter, softened; 1 1/2 cup(s) sugar; 1/2 cup(s) packed brown sugar; 1 teaspoon(s) grated orange peel; 1 1/2 teaspoon(s) minced fresh thyme, optional; 2 cup(s) finely shredded carrots (about 4 medium); 1 cup(s) chopped pecans; FOR THE FROSTING; 2 package(s) (8 ounces each) cream cheese, softened; 1 tablespoon(s) grated orange peel; 1 tablespoon(s) orange juice; 8-8 1/4 cup(s) powdered sugar

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 16 serving(s)

prep time 1 Hr

cook time 20 Min

method Bake

Ingredients For three-layered carrot cake

6

eggs, separated
2 1/4 c

all-purpose flour
1 tsp

baking soda
1/2 tsp

salt
2/3 c

orange juice
1/3 c

sour cream
1 1/2 c

butter, softened
1 1/2 c

sugar
1/2 c

packed brown sugar
1 tsp

grated orange peel
1 1/2 tsp

minced fresh thyme, optional
2 c

finely shredded carrots (about 4 medium)
1 c

chopped pecans
FOR THE FROSTING
2 pkg

(8 ounces each) cream cheese, softened
1 Tbsp

grated orange peel
1 Tbsp

orange juice
8-8 1/4 c

powdered sugar

How To Make three-layered carrot cake

1
Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of three greased 8-in.-square baking pans with parchment paper; grease paper. In another bowl, whisk flour, baking soda and salt. In a small bowl, whisk orange juice and sour cream. In a large bowl, cream butter, sugars and orange peel until light and fluffy. Add egg yolks, one at a time, beating well after each addition. If desired, beat in thyme. Add flour mixture alternately with orange juice mixture, beating well after each addition.

2
With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Gently fold in shredded carrots and pecans. Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
3
For frosting, in a large bowl, beat cream cheese, orange peel and juice until blended. Gradually beat in enough confectioners’ sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake. Refrigerate until serving.
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