Three-layer Carrot Cake with Cream Cheese Frosting is a delicious and moist dessert with a rich flavor, perfect for special occasions.
Ingredients:
For the Cake:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 ½ cups vegetable oil
1 ½ cups granulated sugar
½ cup packed brown sugar
4 large eggs
2 teaspoons vanilla extract
3 cups grated carrots (about 4-5 medium carrots)
1 cup chopped walnuts or pecans (optional)
½ cup crushed pineapple (drained)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
Pinch of salt
Instructions:
For the Cake:
Preheat the oven: to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix wet ingredients: In a large bowl, beat the eggs, granulated sugar, and brown sugar with an electric mixer until smooth. Add the oil and vanilla extract, and mix well.
Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add the carrots, nuts, and pineapple: Stir in the grated carrots, nuts (if using), and drained pineapple.
Bake: Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the Cream Cheese Frosting:
Beat the frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Add the vanilla extract and a pinch of salt, and beat until fluffy.
Assembling the Cake:
Layer the cake: Once the cakes are completely cool, place the first layer on a serving platter. Spread a generous amount of cream cheese frosting on top.
Repeat the layers: Add the second cake layer, frost with cream cheese frosting, then top with the third layer. Frost the top and sides of the entire cake with the remaining cream cheese frosting.
Decorate (optional): You can decorate the top with additional chopped walnuts or pecans, or a sprinkle of cinnamon for extra flair.
Chill and serve: Refrigerate the cake for about 30 minutes to allow the frosting to set, then slice and serve!
Enjoy your homemade three-layer carrot cake!