Fantastic 3 Layer Carrot Cake
Prepare to be amazed by the decadent charm of this Fantastic 3 Layer Carrot Cake! Bursting with warm spices like cinnamon and nutmeg, this moist cake combines classic ingredients like grated carrots, crushed pineapple, and optional chopped walnuts for a medley of textures and flavors. Balanced with a rich, velvety cream cheese frosting, it’s the ultimate dessert for any occasion. This towering treat is made even more irresistible by its tender crumb, thanks to the addition of unsweetened applesauce. Perfectly moist, generously frosted, and delightfully easy to make, this carrot cake will wow your guests and leave them craving another slice. Whether you’re celebrating a holiday or simply indulging in a weekend treat, this show-stopping layered cake is sure to impress!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 0.5 cup brown sugar (packed)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup vegetable oil
- 0.5 cup unsweetened applesauce
- 4 pieces large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts (optional)
- 1 cup chopped pineapple (drained)
- 16 ounces cream cheese (softened)
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line the bottoms with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, combine the vegetable oil, applesauce, eggs, and vanilla extract. Whisk until smooth and fully combined.
Gradually add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
Fold in the grated carrots, walnuts (if using), and chopped pineapple until evenly distributed.
Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
Bake the cakes in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
To prepare the frosting, beat the softened cream cheese and butter together in a large mixing bowl until creamy and smooth.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.
Once the cakes are completely cool, spread a layer of frosting between each cake layer. Use the remaining frosting to cover the sides and top of the cake.
Optional: Decorate the top of the cake with additional chopped walnuts or grated carrots.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Slice and enjoy!
Nutrition Facts
Calories |
971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 449 mg | 20% | |
| Total Carbohydrate | 114.7 g | 42% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 89.6 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 239 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
