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    You are in: Home / Recipes / Triple-Layer Carrot Cake (W/ Cream Cheese Frosting) Recipe
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    Triple-Layer Carrot Cake (W/ Cream Cheese Frosting)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Chalsea's Note:

    I have made this carrot cake for my friends, family, and coworkers on many occasions, and it always get rave reviews! Many people even make special requests for it on their birthdays!

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    Units: US | Metric


    1. 1
      Preheat oven to 325. Lightly grease three 9-in diameter cake pans with 1 1/2 inch high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Using electric mixer, beat powdered sugar, cream cheese, butter and vanilla in medium bowl until smooth and creamy. Place 1 cake layer on platter. Spread with 3/4 c frosting. Top with another cake layer. Spread with 3/4 c frosting. Top with remaining cake layer. Using icing spatula spread remaining frosting in decorative swirls over sides and top of cake. Serve cake cold or at room temperature.

    Ratings & Reviews:


    Nutritional Facts for Triple-Layer Carrot Cake (W/ Cream Cheese Frosting)

    Serving Size: 1 (221 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 842.4
    Calories from Fat 451
    Total Fat 50.1 g
    Saturated Fat 17.2 g
    Cholesterol 132.4 mg
    Sodium 620.3 mg
    Total Carbohydrate 93.4 g
    Dietary Fiber 1.4 g
    Sugars 74.2 g
    Protein 7.4 g

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