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

Cook Time 20

Servings Servings

Calories 629kcal

Author Rob

Equipment

Measuring Cups and Spoons
Hand mixer
mixing bowls
Frosting knife

Ingredients

For the Cake:

2 cups sugar
4 eggs
1½ cups milk
3 cups grated carrots
1 ½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
1 cup chopped walnuts
¼ cup water
2 teaspoons baking soda
1 teaspoon vanilla extract
2 cups flour

For the Frosting:

8 ounce cream cheese softened
3 ½ cups powdered sugar
1 teaspoon vanilla 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

Nutrition