Triple Layer Carrot Cake with Cream Cheese Frosting
This Triple Layer Carrot Cake with Cream Cheese Frosting is full of classic, sweet carrot cake flavor, the crunch of walnuts, and a sweet and tangy cream cheese frosting throughout. It's a classic that everyone loves.
Course Dessert
Cuisine American
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Servings 10Servings
Calories 629kcal
Author Rob
Equipment
Measuring Cups and Spoons
Hand mixer
mixing bowls
Frosting knife
Ingredients
For the Cake:
2cupssugar
4eggs
1½cupsmilk
3cupsgrated carrots
1 ½teaspooncinnamon
½ teaspoon nutmeg
½teaspoonground cloves
1cupchopped walnuts
¼cupwater
2teaspoonsbaking soda
1teaspoonvanilla extract
2cupsflour
For the Frosting:
8ouncecream cheesesoftened
3 ½cupspowdered sugar
1teaspoonvanilla extract
Instructions
Cake Directions:
Preheat the oven to 350ºF.
Prepare three 8.5” round baking pans by greasing them with butter or cooking spray. Set aside. In a large mixing bowl, beat eggs, sugar and milk. Add carrots and nuts. Mix together.
Bring water to a boil and stir in baking soda. Pour baking soda mixture into batter and beat together. Add flour and vanilla. Beat again.
Split batter between the three prepared baking pans. Bake for 20 minutes or until a toothpick comes out clean.
Allow cakes to cool for 10 minutes before gently flipping them out of the pan onto parchment paper.
Allow to cool completely before assembling the cake.
Frosting Directions:
Place cream cheese and powdered sugar in a medium mixing bowl. Beat until smooth. Add vanilla and beat again.
Assembly Directions:
Place one layer of cake on a large plate. Frost with 1/3 of frosting.
Place another cake layer on top followed by another 1/3 of frosting.
Place the final layer of cake on top with the remaining frosting. Gently run your frosting knife around the cake to smooth out any excess frosting.
OPTIONAL: Topped with chopped walnuts
Notes
Note:Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes