Best 9 Three Layer Carrot Cake Recipes

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Indulge in a delightful culinary journey with our tantalizing three-layer carrot cake, a harmonious blend of flavors and textures that will elevate any occasion. This irresistible cake boasts moist and fluffy layers infused with the vibrant flavors of carrots, complemented by a rich and creamy cream cheese frosting. Each bite offers a symphony of sweet, earthy, and tangy notes, leaving your taste buds craving more. Embark on a baking adventure with our detailed recipe, which includes step-by-step instructions and insider tips to ensure a perfect outcome. Discover the secrets behind crafting the perfect carrot cake, from selecting the finest ingredients to achieving the ideal baking temperature. Unlock your inner baker and impress your loved ones with this exceptional three-layer carrot cake.

Check out the recipes below so you can choose the best recipe for yourself!

THREE-LAYERED CARROT CAKE



Three-Layered Carrot Cake image

My mom loved carrots so much she put them in various dishes at least five times a week when I was growing up. Her specialty was a homemade carrot cake that was requested for every special occasion. When I made this for her 70th birthday, she cried with each bite. -Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 18

6 large eggs, separated
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup orange juice
1/3 cup sour cream
1-1/2 cups butter, softened
1-1/2 cups sugar
1/2 cup packed brown sugar
1 teaspoon grated orange zest
1-1/2 teaspoons minced fresh thyme, optional
2 cups finely shredded carrots (about 4 medium)
1 cup chopped pecans
FROSTING:
2 packages (8 ounces each) cream cheese, softened
1 tablespoon grated orange zest
1 tablespoon orange juice
8 to 8-1/4 cups confectioners' sugar

Steps:

  • Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 3 greased 8-in. square baking pans with parchment; grease paper., In another bowl, whisk flour, baking soda and salt. In a small bowl, whisk orange juice and sour cream. In a large bowl, cream butter, sugars and orange zest until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. If desired, beat in thyme. Add flour mixture alternately with orange juice mixture, beating well after each addition., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Gently fold in shredded carrots and pecans., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat cream cheese, orange zest and juice until blended. Gradually beat in enough confectioners' sugar to reach desired consistency., Spread frosting between layers and over top and sides of cake. Refrigerate until serving.

Nutrition Facts : Calories 744 calories, Fat 35g fat (18g saturated fat), Cholesterol 145mg cholesterol, Sodium 420mg sodium, Carbohydrate 104g carbohydrate (88g sugars, Fiber 2g fiber), Protein 7g protein.

CARROT CAKE



Carrot Cake image

The BEST homemade carrot cake recipe is extra moist from crushed pineapple and buttermilk, has the perfect blend of spices, and is smothered in cream cheese frosting.

Provided by Lauren Allen

Categories     Dessert

Time 50m

Number Of Ingredients 21

1 1/2 cups granulated sugar
2/3 cup light brown sugar (, firmly packed)
1 cup oil (,vegetable or canola oil)
1/2 cup buttermilk
4 large eggs (, room temperature)
2 teaspoons vanilla extract
1/2 cup crushed pineapple*
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 1/2 cups carrots (, finely grated (about 1 lb.))
1 cup chopped pecans (, optional)
1 cup golden raisins (, optional)
16 ounces cream cheese (, softened)
3/4 cup butter (, softened)
2 teaspoons vanilla extract
4-5 cups powdered sugar

Steps:

  • Preheat oven to 350 degrees F. Prepare three 8 inch cake pans* by lightly coating with cooking spray and lining with parchment paper on the bottom.
  • Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
  • In another bowl combine the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg. Add the dry ingredients to the wet ingredients and mix until incorporated.
  • Fold in the carrots, pecans and raisins just until evenly distributed throughout the batter.
  • Pour the batter into the prepared pans. Bake on the center oven rack until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes. Allow cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.

Nutrition Facts : Calories 864 kcal, Carbohydrate 126 g, Protein 10 g, Fat 37 g, SaturatedFat 16 g, Cholesterol 141 mg, Sodium 466 mg, Fiber 4 g, Sugar 97 g, ServingSize 1 serving

THREE-LAYER CARROT CAKE



Three-Layer Carrot Cake image

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 12 to 16 servings

Number Of Ingredients 18

2 cups all-purpose flour, sifted after measuring
1 teaspoon salt
2 teaspoons baking soda
1 tablespoon ground Ceylon cinnamon
1 tablespoon cocoa powder
1 cup light brown sugar
1 cup granulated sugar
1 1/4 cups peanut oil
4 eggs
1 tablespoon vanilla extract
3 cups finely grated carrots
1 1/2 cups pecans, chopped, not too finely
Frosting, recipe follows
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into 2-inch pieces
24 ounces cream cheese, chilled
1 1/2 cups confectioners' sugar, sifted
1 teaspoon vanilla
1 1/2 cups chopped pecans

Steps:

  • Preheat oven to 350 degrees F.
  • Lightly butter and flour the cake pans.
  • Put the flour, salt, baking soda, cinnamon, and cocoa in a mixing bowl, and whisk together to blend. Put the sugars in a large mixing bowl, and whisk in the peanut oil. Then whisk in the eggs, 1 at a time, followed by the vanilla. When fully blended, add the flour mixture all at once, and mix just until smooth. Stir in the grated carrots and the pecans. Divide the batter evenly between the 3 cake pans. Drop each pan sharply onto the counter from a height of about 6 inches to remove any air pockets. Bake for 25 minutes, or until the center springs back gently when touched. Remove from the oven and place on cooling racks until completely cooled; then unmold.
  • Place 1 of the cake layers, bottom side up, on a cake plate or pedestal. Spoon approximately 1/4 of the frosting onto the layer, and spread it over evenly. Place a second layer, bottom side down, on top of the first, and spread with an equal amount of frosting. Place the final layer, bottom side down, on top of the others and frost the top and sides with the remaining frosting. Store in a cool but not refrigerated area until ready to serve.
  • Place the butter in the mixing bowl of an electric mixer. Mix on medium speed just until the butter begins to become malleable, about 3 to 4 minutes. Add the cream cheese, in pieces, and mix until thoroughly blended. Slowly add the confectioners' sugar and vanilla, and mix until blended. Increase mixer speed slightly, and continue mixing for 2 to 3 minutes, until the frosting becomes light and fluffy. Remove from the mixer, and fold in the pecans.

TRIPLE-LAYER CARROT CAKE WITH CREAM CHEESE FROSTING



Triple-Layer Carrot Cake with Cream Cheese Frosting image

An easy Triple-Layer Carrot Cake recipe with Cream Cheese Frosting

Provided by Becky Guyton

Categories     Cake     Mixer     Dessert     Bake     Cream Cheese     Raisin     Pecan     Carrot     Chill     Bon Appétit     Ohio     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 18

Cake
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)
1/2 cup chopped pecans (about 1/2 ounce)
1/2 cup raisins
Frosting
4 cups powdered sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extract

Steps:

  • For cake:
  • 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.
  • 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.)
  • For frosting:
  • Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
  • 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.

CARROT CAKE



Carrot Cake image

Beneath this towering yet unpretentious appearance lies multiple layers of moist, mildly spiced cake that are flecked with carrots and pecans and enveloped by a generous coating of cream cheese frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 16

2 1/2 cups all-purpose flour, plus more for pans
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon coarse salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 sticks (12 ounces) unsalted butter, room temperature, plus more for pans
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
1/2 cup water
1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 3/4 cups)
2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake)
Easy Cream Cheese Frosting for Carrot Cake

Steps:

  • Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
  • Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
  • Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
  • Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before serving.

3-LAYER CARROT CAKE WITH LEMON BUTTERCREAM FROSTING



3-Layer Carrot Cake with Lemon Buttercream Frosting image

This is one of my all-time favorite carrot cake recipes. I inherited this recipe from a close friend about 12 years ago and it's still a favorite!

Provided by Roland G. Mandish

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h

Yield 16

Number Of Ingredients 17

1 tablespoon butter, softened
1 pound cooked carrots, cut into 1/2-inch pieces
3 cups all-purpose flour
2 ½ cups white sugar
1 ½ cups coarsely chopped walnuts
1 (8 ounce) can unsweetened pineapple, drained
1 cup corn oil
4 eggs
1 tablespoon ground cinnamon
1 tablespoon baking soda
1 tablespoon vanilla extract
1 teaspoon salt
1 pound cream cheese, at room temperature
1 ¼ cups butter, at room temperature
1 tablespoon lemon juice
2 teaspoons vanilla extract
5 ⅔ cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter three 9-inch round cake pans. Line bottoms with wax paper; grease wax paper with butter.
  • Combine cooked carrots, flour, white sugar, walnuts, pineapple, corn oil, eggs, cinnamon, baking soda, 1 tablespoon vanilla extract, and salt in a large bowl.
  • Pour carrot mixture into a food processor, and blend, working in batches if necessary, until smooth. Divide batter among prepared cake pans.
  • Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, about 35 minutes. Cool in the pans for 5 minutes before inverting onto wire racks to cool completely, about 1 hour.
  • Beat cream cheese, 1 1/4 cup butter, lemon juice, and 2 teaspoons vanilla extract together in a large bowl until smooth. Gradually beat in confectioners' sugar until frosting is smooth.
  • Place 1 cake layer on a serving plate and spread with 1/4 of the frosting. Place a second cake layer on top of the first; spread 1/4 of the frosting on top. Place third cake layer on top; frost top and sides with remaining 1/2 of the frosting.

Nutrition Facts : Calories 844.2 calories, Carbohydrate 99.9 g, Cholesterol 117.7 mg, Fat 47.7 g, Fiber 2.6 g, Protein 8.3 g, SaturatedFat 18.7 g, Sodium 492.1 mg, Sugar 77.5 g

CARROT CAKE III



Carrot Cake III image

I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out.

Provided by Tammy Elliott

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 2h

Yield 18

Number Of Ingredients 16

4 eggs
1 ¼ cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
½ cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  • Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Nutrition Facts : Calories 574.6 calories, Carbohydrate 63.7 g, Cholesterol 68.8 mg, Fat 34.8 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 9.1 g, Sodium 347.2 mg, Sugar 49.9 g

FANTASTIC 3-LAYER CARROT CAKE



Fantastic 3-Layer Carrot Cake image

Make and share this Fantastic 3-Layer Carrot Cake recipe from Food.com.

Provided by what-a-kerfuffle

Categories     Dessert

Time 1h20m

Yield 16 slices, 16 serving(s)

Number Of Ingredients 19

2 2/3 cups all-purpose flour
3 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1 1/2 cups white sugar
1/3 cup vegetable oil
1 cup unsweetened applesauce
4 eggs
1 1/2 teaspoons vanilla extract
2 2/3 cups finely shredded carrots
3/4 cup flaked coconut
1 1/4 cups walnuts, chopped
1 (10 ounce) can crushed pineapple, drained
2 (8 ounce) packages cream cheese, softened
1/2 cup butter
3 1/2-4 cups powdered sugar

Steps:

  • Preheat oven to 350 degrees. Grease and flour three 8" or 9" round cake pans.
  • Mix flour, baking soda and powder, salt, cinnamon, nutmeg, and allspice. Make a well in the center. Add sugar, oil, applesauce, egg, and vanilla. Mix until just smooth; do not overmix.
  • Use a food processor or blender to puree pineapple. Stir pineapple, walnuts, and coconut into batter. Pour into pans.
  • Bake 35-40 minutes. Use a toothpick to make sure the centers are cooked through.
  • Cool on baking racks. The centers may sink a little.
  • Once thoroughly cooled, level the cakes. You may want to freeze them for a few minutes to make icing them easier.
  • Mix butter and cream cheese until smooth, and add the powdered sugar. Start with 3 1/2 c and add more if necessary.
  • Place the cake layers cut side down to frost. If you have problems with the cake crumbling, put it back in the freezer until it's harder.

CARROT LAYER CAKE



Carrot Layer Cake image

My sister gave me this recipe for what she calls "the ultimate carrot cake," and it really lives up to the name. When people taste it, they're bowled over by the tender, not-too-sweet cake and unexpected pecan filling. -Linda Van Holland, Innisfail, Alberta

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 20 servings.

Number Of Ingredients 24

1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup heavy whipping cream
1/2 cup butter
1 cup chopped pecans
1 teaspoon vanilla extract
CAKE:
1-1/4 cups canola oil
2 cups sugar
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs, room temperature
4 cups finely shredded carrots
1 cup raisins
1 cup chopped pecans
FROSTING:
3/4 cup butter, softened
6 ounces cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large heavy saucepan, combine sugar, flour and salt. Stir in cream; add butter. Cook and stir over medium heat until butter is melted; bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Stir in nuts and vanilla. Cool and set aside. , In a large bowl, beat oil and sugar until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; add to creamed mixture alternately with eggs, beating well after each addition. Stir in carrots, raisins and nuts. , Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a small bowl, beat butter, cream cheese and vanilla until fluffy. Gradually beat in sugar until smooth. Spread filling between layers. Frost sides and top of cake. Store in the refrigerator. Remove from refrigerator 30 minutes before serving.

Nutrition Facts : Calories 641 calories, Fat 41g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 405mg sodium, Carbohydrate 68g carbohydrate (53g sugars, Fiber 3g fiber), Protein 5g protein.

Tips:

  • Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you avoid scrambling later on.
  • Use Fresh Ingredients: The fresher your ingredients, the better your cake will taste. If possible, use organic carrots and cream cheese.
  • Grate the Carrots Finely: Finely grated carrots will distribute evenly throughout the cake and give it a smooth texture.
  • Don't Overmix the Batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are well combined.
  • Bake the Cake Layers Evenly: To ensure that the cake layers bake evenly, rotate the pans halfway through the baking time.
  • Let the Cake Layers Cool Completely: Before you frost the cake, let the layers cool completely. This will help prevent the frosting from melting.
  • Use a Cream Cheese Frosting: A cream cheese frosting is the classic frosting for carrot cake. Make sure the cream cheese is softened to room temperature before you start mixing the frosting.
  • Decorate the Cake to Your Liking: You can decorate the carrot cake with a variety of toppings, such as chopped nuts, grated carrots, or a sprinkle of cinnamon.

Conclusion:

This three-layer carrot cake is a delicious and moist cake that is perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this carrot cake a try. You won't be disappointed!

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