Triple-layer Carrot Cake With Cream Cheese Frosting Recipe

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Triple-Layer Carrot Cake with Cream Cheese Frosting

Lucy Dodge


This is the best Carrot cake ever!! It might seem like alot of work but its really not and soooo worth it!! Hope you enjoy it as much as my family has!

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45 Min


2 c
1 1/2 c
vegetable oil
4 large
2 c
all purpose flour
2 tsp
baking powder
2 tsp
baking soda
1 tsp
1 tsp
ground cinnamon
3/4 tsp
ground nutmeg
3 c
finely grated peeled carrots (about 1 pound)


4 c
powdered sugar
16 oz
packages cream cheese, room temperature
1/2 c
(1 stick) unsalted butter, room temperature
4 tsp
vanilla extract

Directions Step-By-Step

For cake:
Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots
Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)
For frosting:
Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.

Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.

About this Recipe

Course/Dish: Cakes