Triple Layer Carrot Cake with Cream Cheese Frosting
Indulge in the ultimate dessert experience with this **Triple Layer Carrot Cake with Cream Cheese Frosting**, a show-stopping centerpiece for any occasion. Featuring three moist and flavorful layers infused with warm spices like cinnamon and nutmeg, this cake is elevated with the natural sweetness of finely grated carrots and the subtle richness of unsweetened applesauce. Optional chopped walnuts or pecans add a delightful crunch, while the luscious cream cheese frosting, whipped to perfection with a hint of vanilla, provides the perfect balance of tangy and sweet. Ideal for celebrations or when you simply crave a decadent treat, this recipe pairs classic comfort with an elegant presentation, making it a must-try for carrot cake lovers everywhere.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup Brown sugar, packed
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground nutmeg
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 1.25 cups Vegetable oil
- 0.5 cup Unsweetened applesauce
- 5 units Eggs, large
- 2 teaspoons Pure vanilla extract
- 4 cups Finely grated carrots (packed)
- 1 cup Chopped walnuts or pecans (optional)
- 16 ounces Cream cheese, softened
- 0.5 cup Unsalted butter, softened
- 6 cups Powdered sugar
- 1.5 teaspoons Pure vanilla extract (for frosting)
- 2 tablespoons Heavy cream
Instructions
Preheat the oven to 350°F (175°C) and grease three 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
In another mixing bowl, whisk together the vegetable oil, applesauce, eggs, and vanilla extract until fully combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix!
Fold in the grated carrots and chopped walnuts or pecans (if using).
Divide the batter evenly among the three prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, run a knife around the edges and carefully turn out the cakes onto a wire rack to cool completely.
To make the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated.
Add vanilla extract and heavy cream. Beat on high speed for 2–3 minutes until the frosting is light and fluffy.
To assemble, level the tops of the cake layers if necessary. Place the first layer on a serving plate or cake stand and spread an even layer of frosting over the top.
Repeat with the second layer, followed by the third. Spread a thin layer of frosting (crumb coat) around the sides and top of the cake.
Chill the cake for 20 minutes, then apply a final thicker frosting layer. Decorate as desired with additional chopped nuts, grated carrots, or piped frosting.
Refrigerate the cake for at least 30 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
1068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 14.1 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 599 mg | 26% | |
| Total Carbohydrate | 144.2 g | 52% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 114.1 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 330 mg | 7% | |
*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.
