triple-layer carrot cake with cream cheese frosting

Name: Triple-Layer Carrot Cake with Cream Cheese Frosting
Cook time: 45 min
Yield: 10
Ingredients: 2 cup(s) sugar; 1 1/2 cup(s) vegetable oil; 4 large eggs; 2 cup(s) all purpose flour; 2 teaspoon(s) baking powder; 2 teaspoon(s) baking soda; 1 teaspoon(s) salt; 1 teaspoon(s) ground cinnamon; 3/4 teaspoon(s) ground nutmeg; 3 cup(s) finely grated peeled carrots (about 1 pound); ## FROSTING; 4 cup(s) powdered sugar; 16 ounce(s) packages cream cheese, room temperature; 1/2 cup(s) (1 stick) unsalted butter, room temperature; 4 teaspoon(s) vanilla extract

(2 RATINGS)

117 Pinches

Lucy Dodge

Nashville, TN

Updated on Sep 21, 2011

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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prep time

cook time 45 Min

method ---

yield 10 serving(s)

Ingredients

2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)
FROSTING
4 cups powdered sugar
16 ounces packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extract

How To Make triple-layer carrot cake with cream cheese frosting

Step 1

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.)

Step 2

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.
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