I’ve posted on carrot cakes before and even carrot cake cheesecake. This one particular cake was created with a very special grandma and young boy in mind. A grand 3-layer cake was perfect for a celebration!
The cake requires no fancy mixer. A little bit of elbow grease from a keen young baker is all you need.
Three Layer Carrot Cake
- 1 1/2 cup vegetable oil
- 1 cup sugar
- 1 cup brown sugar
- 6 eggs
- 1 Tbsp vanilla
- 3 1/4 cups flour
- 1 Tbsp cinnamon
- 2 tsp baking soda
- 2 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1 lb finely grated carrots
Grease and line the base of three 8-inch round baking pans with parchment. Preheat your oven to 350°F.
In a large bowl, whisk together the wet ingredients.
In a separate bowl, sift all the dry ingredients together. Slowly incorporate the dry ingredients into the wet ingredients until well combined.
Fold in the grated carrots and divide evenly between the three pans. Bake for 25-30 minutes or until an inserted toothpick comes out clean.
Cool completely before removing from pans. Level off using a serrated knife. The cake can be made a few days in advance. I like to chill my cakes before frosting so it adheres a bit better.
- 24 oz. cream cheese, room temperature
- 1 cup butter, room temperature
- 2 tsp vanilla extract
- Pinch of salt
- 5 to 5 1/2 cups icing sugar
If the cream cheese and butter are at the same temperature, you could easily do this by hand.
Mix the cheese, butter, vanilla and salt until fluffy. Add the sugar 1 cup at a time until you’ve achieved your desired consistency. If you find that your frosting is a bit runny, chill for a 10-15 minutes and beat through. The mixture should become stiffer.
Place your bottom cake layer on a cake plate and drop a large dollop of frosting on top. Level off and top with second layer. Repeat with the third and final layer of frosting. Use the rest of the frosting to ice the sides of the cake.
For a decorative look, use a serrated edge to finish the sides of the cake.
The cake can be made 2 days in advance.
PS – there are no raisins or nuts in this recipe but if that’s your preference, add a half cup of one or both into the batter with the carrots.