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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    45 mins

    45 mins

    Chef #221488's Note:

    Simply the best carrot cake!! This is a once-a-year indulgence in our household, but it's worth every last crumb! The cake is so moist, and the frosting is wonderful! Rave reviews every time. From Bon Appetit, October 2004.

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    Ingredients:

    Serves: 10

    Yield:

    Cake

    Units: US | Metric

    CAKE

    FROSTING

    Directions:

    1. 1
      For cake:.
    2. 2
      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, chopped pecans and raisins.
    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. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.).
    4. 4
      For frosting:.
    5. 5
      Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
    6. 6
      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.

    Ratings & Reviews:

    • on August 24, 2008

      55

      We're not big fans of nuts, so I removed the pecans from the recipe. Nevertheless, it still tasted fantastic! Everyone loved every bit of it. I'll be making this again sometime soon. :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 17, 2008

      absolutely hands down the BEST carrot cake...I made a few adjustments such as, I added walnuts to the pecans (total of l and one half cups of nuts) and I increased the raisin content to l cup, and I put the carrots in the food processor so they were not too fine, the cake wound up having amazing texture, moist yet substantial. I added another package (8oz of cream cheese to the frosting, it was to die for! This cake was an enormous hit with everyone and I will be making it a permanent in my recipe file. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 08, 2006

      55

      Best carrot cake ever!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Triple-Layer Carrot Cake With Cream Cheese Frosting

    Serving Size: 1 (278 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 1070.3
     
    Calories from Fat 576
    53%
    Total Fat 64.1 g
    98%
    Saturated Fat 21.0 g
    105%
    Cholesterol 158.9 mg
    52%
    Sodium 745.1 mg
    31%
    Total Carbohydrate 118.6 g
    39%
    Dietary Fiber 2.5 g
    10%
    Sugars 93.5 g
    374%
    Protein 9.6 g
    19%

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