There’s something warm and inviting about a freshly baked carrot cake that makes it a go-to dessert for birthday parties, anniversaries, and potlucks. You know the feeling when someone slices into that three-tier beauty, revealing those lovely layers filled with spice and sweetness? As you take your first bite, the cream cheese frosting just dances on your taste buds. But here’s the kicker: it’s also a bit of a health boost with the carrots and nuts inside. For me, serving my carrot cake with a big scoop of vanilla ice cream just takes it over the top—heavenly, right? So, let’s dive into making this show-stopping 3 tier carrot cake!
Carrot cake has long been a favorite for many, and for good reason. It’s a delightful combination of spice, sweetness, and texture that’s unlike any other cake. The shredded carrots add natural sweetness while keeping the cake moist, and the nuts give a satisfying crunch. Layered with creamy frosting, this dish can transform any gathering into a special occasion.
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What is 3 Tier Carrot Cake Recipe?
This recipe brings a classic carrot cake to new heights—quite literally! With three layers of moist carrot cake and slathered in velvety cream cheese frosting, it’s the perfect dessert for celebrations and gatherings. The flavors are deeply satisfying, and it’s full of wholesome ingredients like carrots, nuts, and spices. Plus, it’s easy to make almost entirely from scratch, ensuring no artificial flavors are sneaking in here!
Ingredients You’ll Need To Make This Dish
Here’s what you’ll need to gather for your amazing 3 tier carrot cake:
– 2 cups (260g) chopped pecans or walnuts (1 cup for the cake and 1 cup for decoration)
– 1 and 1/2 cups (300g) packed brown sugar, either light or dark for that deep flavor
– 1/2 cup (100g) white sugar to balance the flavors
– 1 cup (226g/240ml) vegetable oil, or opt for melted coconut oil for a hint of tropical sweetness
– 4 large eggs, bring those to room temperature
– 3/4 cup (180g) unsweetened applesauce for moisture
– 1 teaspoon pure vanilla extract for depth
– 2 and 1/2 cups (313g) all-purpose flour, spooned and leveled
– 2 teaspoons baking powder to help it rise
– 1 teaspoon baking soda for even fluffiness
– 1/2 teaspoon salt to balance all the sweetness
– 1 and 1/2 teaspoons ground cinnamon to cozy up your cake
– 1 teaspoon ground ginger to give it a little zest
– 1/4 teaspoon ground nutmeg for warmth
– 1/4 teaspoon ground cloves for that signature flavor
– 2 cups (260g) finely grated carrots (roughly 4 large ones)
– Zest of one orange for a fresh twist on flavor
– 1/4 cup (60ml) buttermilk to enhance the cake’s moisture
For the Cream Cheese Frosting
– 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
– 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
– 4 cups (480g) confectioners’ sugar, adjustments made for texture
– 1 and 1/2 teaspoons pure vanilla extract
– A pinch of salt to balance the sweetness
How to Make This 3 Tier Carrot Cake Recipe
Now that we’ve gathered all our ingredients, it’s time to roll up our sleeves and create this masterpiece! Below are the detailed steps to make your 3 tier carrot cake from scratch.
Step 1: Toast the Nuts
Start by preheating your oven to 300°F (149°C). Grab a large baking sheet and line it with either parchment paper or a silicone mat. Spread out your chopped pecans or walnuts on the sheet evenly. Pop this in the oven for 6-8 minutes, shaking it halfway through so they toast uniformly. You’ll know they’re ready when they start to smell nutty and delicious. Once done, let them cool on the counter for about 10-15 minutes while you prepare the rest of the cake.
Step 2: Prepare the Oven and Pans
Next, crank up your oven to 350°F (177°C). Grab two or three 9-inch round cake pans—depending on how many tiers you want—and grease them generously with nonstick spray. To make sure the cakes slide out easily once baked, line the bottoms with parchment paper rounds and grease those as well. This little trick will save you many headaches later on with stuck cakes!
Step 3: Mix the Wet Ingredients
In a large mixing bowl, it’s time to make the magic happen. Combine the brown sugar, white sugar, oil, eggs, applesauce, and vanilla extract. Whisk everything together until the mixture becomes smooth, and the brown sugar lumps are no more. This will create a lovely binding agent for your cake.
Step 4: Combine the Dry Ingredients
In a separate large bowl, take your flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk together to evenly distribute the leavening agents and spices. Just like a dance, you need them to work harmoniously, so make sure to combine them thoroughly.
Step 5: Bring it All Together
Pour those glorious wet ingredients into the bowl of dry ingredients. Using a spatula or wooden spoon, fold them together gently until just mixed. Don’t overdo it! We want to keep that airy texture. Once that’s done, fold in the grated carrots and 1 cup of toasted nuts (save the rest for garnish). You’ll see how it transforms into a rustic, beautiful batter.
Step 6: Bake the Layers
Evenly divide your batter into the prepared cake pans. If you’re using three pans, this might take around 20-25 minutes. For two pans, leave them in for about 30-35 minutes. To check if they’re done, insert a toothpick in the center—if it comes out clean, they’re ready! Once done, cool the cakes in the pans on a cooling rack for 1 hour. After that, carefully run a knife around the edges and extract the cakes from the pans. Take off the parchment paper and let them cool fully on the racks.
Step 7: Make the Frosting
In another large bowl, grab your mixer (hand or stand) fitted with a paddle attachment and beat together the softened cream cheese and butter. Start at a medium-high speed for about 2 minutes until it’s wonderfully smooth. Scrape down the sides if you need to. Gradually add the confectioners’ sugar, vanilla, and pinch of salt. Beat initially on low speed for 30 seconds, then crank it up to high for about 3 minutes until it’s creamy perfection. Adjust the consistency if needed with a bit more sugar or milk.
Step 8: Assemble the Cake
For this part, you’ll want to create a level surface on each cake. Using a serrated knife or a leveler, slice off the tops if they’ve domed. Place your first layer on a cake stand or turntable, then spread a generous amount of frosting (about 3/4 to 1 cup) evenly across the top. Repeat this for the second layer, placing it upside down, and spread another layer of frosting. Once your third layer is in place, frosting up the top and all around the sides with any remaining frosting. Finally, sprinkle the reserved toasted nuts around the edges for that beautiful finish.
Step 9: Chill Out
This cake needs at least 20 minutes in the refrigerator before slicing so that it keeps its shape beautifully. If you happen to leave it in for more than 4 hours, take it out 2 hours before serving to let it come closer to room temperature.
Tips & Tricks
– Use Fresh Ingredients: Always use fresh carrots and quality spices for the best flavor.
– Cooling Time Matters: Let your cakes cool completely before frosting; otherwise, the frosting may melt and slide off.
– Experiment with Nuts: Don’t hesitate to try different nuts! Almonds or pistachios can add a unique twist.
– Zest it Up: Adding citrus zest, like lemon or orange, gives a fresh brightness to your cake.
– Storage is Important: Storing the cake properly helps maintain its moisture and flavor.
How Do You Store The Leftovers?
Store any leftovers in an airtight container in the refrigerator. If you want to keep it even fresher, you can cover it with plastic wrap and make sure it’s tightly sealed to retain its moisture. You can enjoy the cake for up to five days after baking.
Nutrition Information
Per slice (estimated based on serving size), the 3 tier carrot cake provides about 450 calories, with a mix of carbohydrates, fats, and protein. It will likely contain a decent amount of sugar due to the frosting but also comes packed with nutrients from whole carrots and nuts.
What Sides Would Complement?
Here are a few delightful side options that work well alongside your fabulous carrot cake:
– Lightly Sweetened Whipped Cream: Perfect for tones down the sweetness.
– Fresh Fruit Salad: Think strawberries, peaches, and mint for a refreshing contrast.
– Vanilla Ice Cream: An old classic; it’s like a hug for your cake!
– Golden Pecan Muffins: They harmonize well with the nutty flavor of your cake.
– Herbed Cream Cheese Dip with Veggies: To balance out the dessert, this gives a savory contrast.
What Other Substitute Can I Use in 3 Tier Carrot Cake Recipe?
If you’re looking to make some adjustments, here are a few swaps you can consider:
– Walnuts for Pecans: Both nuts offer a great crunch, and walnuts have a slightly bitter edge that can complement the sweetness well.
– Greek Yogurt for Applesauce: This can give a bit of tanginess and added protein.
– Honey or Maple Syrup for Sugar: A natural sweetener that can bring more complexity to the flavor profile.
– Whole Wheat Flour for All-Purpose Flour: This adds some fiber and a nuttier flavor.
– Coconut Cream instead of Cream Cheese: For a dairy-free frosting option that still delivers on creaminess.
Conclusion
Creating a 3 tier carrot cake is a rewarding endeavor that will impress your friends and family, whether for a celebration or any ordinary day hoping to become a little special. With flavorful spices, crunchy nuts, and moist cake layered generously with cream cheese frosting, it’s hard to resist! So why not gather your ingredients and take a culinary trip with me? Trust me, the results will make your heart—and your taste buds—sing with joy! Enjoy every delicious bite!
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Description
Carrot cake has long been a favorite for many, and for good reason. It’s a delightful combination of spice, sweetness, and texture that’s unlike any other cake. The shredded carrots add natural sweetness while keeping the cake moist, and the nuts give a satisfying crunch. Layered with creamy frosting, this dish can transform any gathering into a special occasion.
Ingredient
For the Cream Cheese Frosting
Instructions
Step 1: Toast the Nuts
-
Start by preheating your oven to 300°F (149°C). Grab a large baking sheet and line it with either parchment paper or a silicone mat. Spread out your chopped pecans or walnuts on the sheet evenly. Pop this in the oven for 6-8 minutes, shaking it halfway through so they toast uniformly. You’ll know they’re ready when they start to smell nutty and delicious. Once done, let them cool on the counter for about 10-15 minutes while you prepare the rest of the cake.
Step 2: Prepare the Oven and Pans
-
Next, crank up your oven to 350°F (177°C). Grab two or three 9-inch round cake pans—depending on how many tiers you want—and grease them generously with nonstick spray. To make sure the cakes slide out easily once baked, line the bottoms with parchment paper rounds and grease those as well. This little trick will save you many headaches later on with stuck cakes!
Step 3: Mix the Wet Ingredients
-
In a large mixing bowl, it’s time to make the magic happen. Combine the brown sugar, white sugar, oil, eggs, applesauce, and vanilla extract. Whisk everything together until the mixture becomes smooth, and the brown sugar lumps are no more. This will create a lovely binding agent for your cake.
Step 4: Combine the Dry Ingredients
-
In a separate large bowl, take your flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk together to evenly distribute the leavening agents and spices. Just like a dance, you need them to work harmoniously, so make sure to combine them thoroughly.
Step 5: Bring it All Together
-
Pour those glorious wet ingredients into the bowl of dry ingredients. Using a spatula or wooden spoon, fold them together gently until just mixed. Don’t overdo it! We want to keep that airy texture. Once that’s done, fold in the grated carrots and 1 cup of toasted nuts (save the rest for garnish). You'll see how it transforms into a rustic, beautiful batter.
Step 6: Bake the Layers
-
Evenly divide your batter into the prepared cake pans. If you’re using three pans, this might take around 20-25 minutes. For two pans, leave them in for about 30-35 minutes. To check if they're done, insert a toothpick in the center—if it comes out clean, they’re ready! Once done, cool the cakes in the pans on a cooling rack for 1 hour. After that, carefully run a knife around the edges and extract the cakes from the pans. Take off the parchment paper and let them cool fully on the racks.
Step 7: Make the Frosting
-
In another large bowl, grab your mixer (hand or stand) fitted with a paddle attachment and beat together the softened cream cheese and butter. Start at a medium-high speed for about 2 minutes until it’s wonderfully smooth. Scrape down the sides if you need to. Gradually add the confectioners’ sugar, vanilla, and pinch of salt. Beat initially on low speed for 30 seconds, then crank it up to high for about 3 minutes until it’s creamy perfection. Adjust the consistency if needed with a bit more sugar or milk.
Step 8: Assemble the Cake
-
For this part, you’ll want to create a level surface on each cake. Using a serrated knife or a leveler, slice off the tops if they’ve domed. Place your first layer on a cake stand or turntable, then spread a generous amount of frosting (about 3/4 to 1 cup) evenly across the top. Repeat this for the second layer, placing it upside down, and spread another layer of frosting. Once your third layer is in place, frosting up the top and all around the sides with any remaining frosting. Finally, sprinkle the reserved toasted nuts around the edges for that beautiful finish.
Step 9: Chill Out
-
This cake needs at least 20 minutes in the refrigerator before slicing so that it keeps its shape beautifully. If you happen to leave it in for more than 4 hours, take it out 2 hours before serving to let it come closer to room temperature.
Note
- Use Fresh Ingredients: Always use fresh carrots and quality spices for the best flavor.
- Cooling Time Matters: Let your cakes cool completely before frosting; otherwise, the frosting may melt and slide off.
- Experiment with Nuts: Don’t hesitate to try different nuts! Almonds or pistachios can add a unique twist.
- Zest it Up: Adding citrus zest, like lemon or orange, gives a fresh brightness to your cake.
- Storage is Important: Storing the cake properly helps maintain its moisture and flavor.
