When the weather starts warming up and the sun begins to shine, my mind turns to sweet celebrations filled with laughter and joy. Whether it’s a birthday, an anniversary, or just a lovely Sunday afternoon, few things pair better than a slice of homemade carrot cake and a cup of coffee. This 3 Layer Carrot Cake is not just a dessert; it’s a centerpiece that brings smiles and happy moments together.
Let’s chat about good ol’ carrot cake! I’ve always had a soft spot for this treat. Originating from the classic recipes that date back to age-old European roots, carrot cake has evolved into a beloved staple in kitchens all over. The magic happens when you blend sweet carrots with warm spices and pair it with a creamy frosting that leaves everyone wanting more.
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What is 3 Layer Carrot Cake Recipe?
The 3 Layer Carrot Cake is an indulgent treat featuring moist, spiced layers of cake filled with freshly grated carrots and toasted nuts, typically pecans or walnuts. Each layer is embraced by a luscious cream cheese frosting that balances out the sweetness. You can serve this at family gatherings, birthday bashes, or just because it’s Tuesday!
How Does It Taste?
This cake delivers a wonderful burst of flavors. It’s sweet but not overwhelmingly so, with hints of vanilla and spices that warm your palate. The crunch of toasted nuts combined with shredded carrots creates a delightful texture that’s moist yet firm enough to wheel out in layers. A true treat for your taste buds!
Why You’ll Love This Recipe
You’ll love this recipe for several reasons. It’s approachable, easy to whip together, and can stand the test of time as a family favorite. This cake is as versatile as it is delicious—you can adjust the spices, add a tropical twist with pineapple, or even make it gluten-free! Plus, the leftovers (if there are any) taste even better the next day!
The Ingredients
Here’s what you’ll need for the cake and frosting:
– Cake Ingredients:
– 2 cups (260g) chopped pecans or walnuts (1 cup for cake, 1 cup for garnish)*
– 1 and 1/2 cups (300g) packed light or dark brown sugar
– 1/2 cup (100g) granulated sugar
– 1 cup (226g/240ml) vegetable oil (or melted coconut oil)*
– 4 large eggs, at room temperature
– 3/4 cup (180g) smooth unsweetened applesauce
– 1 teaspoon pure vanilla extract
– 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 and 1/2 teaspoons ground cinnamon
– 1 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 2 cups (260g) grated carrots (about 4 large)
– 1/2 cup crushed pineapple, drained (this adds moisture and a hint of tropical flavor)
– Cream Cheese Frosting Ingredients:
– 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
– 1 and 1/2 teaspoons pure vanilla extract
– Pinch of salt, to taste
How to Make 3 Layer Carrot Cake Recipe?
Baking this 3 Layer Carrot Cake starts with a few simple steps. The first part is to prepare your ingredients, and then we’ll tackle the cake batter and frosting. You’ll soon find out that nothing beats the smell of freshly baked cake wafting through your kitchen!
Step-by-step Directions
Step 1: Toast the Nuts
Preheat your oven to 300°F (149°C). Next, grab a baking sheet and line it with parchment paper. Spread your chopped pecans (or walnuts) onto the sheet in an even layer. Pop them in the oven for about 6 to 8 minutes, until they release a delightful nutty aroma. Be sure to shake the pan halfway through to ensure they toast evenly. Once done, take them out and let them cool for 10 to 15 minutes.
Step 2: Prepare the Cake Pans
Now, increase the oven temperature to 350°F (177°C). Get your 9-inch cake pans ready by greasing them thoroughly with nonstick spray. Line the bottoms with parchment paper rounds and grease those as well. This step is key for easy cake removal later!
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine the brown sugar, granulated sugar, and your chosen oil. Whisk in the four eggs, applesauce, and vanilla until everything is smoothly blended, and you no longer see lumps of brown sugar.
Step 4: Mix the Dry Ingredients
Take another large bowl and mix together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Give it a good whisk to combine thoroughly; it’ll smell fantastic!
Step 5: Combine Wet and Dry Ingredients
Now, pour the wet mixture into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently fold the ingredients together until just combined. It’s crucial to not overmix at this stage. Now, fold in the grated carrots and one cup of those toasted nuts.
Step 6: Divide and Bake
Carefully distribute the batter evenly across your prepared cake pans. If you’re using three pans, these will bake for around 20 to 25 minutes. If using two pans, it’ll take about 30 to 35 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about an hour before turning them out onto wire racks to cool completely. Remember, the cakes need to be completely cool before frosting!
Step 7: Make the Cream Cheese Frosting
While your cakes are cooling, let’s whip up that luscious cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter using a handheld or stand mixer on medium-high speed for about 2 minutes or until smooth. Scrape down the bowl sides as needed. Gradually add in the confectioners’ sugar, vanilla, and a sprinkle of salt. Beat this mix on low for 30 seconds then switch to high speed for about 3 minutes until creamy and combined. You can adjust the consistency by adding more sugar or a touch of milk if needed.
Step 8: Assemble the Cake
It’s showtime! Start by leveling the top of each cake layer using a serrated knife. Place the first layer on a cake stand or turntable. Spread about 3/4 to 1 cup of frosting over the top. Place the second layer upside down and cover it with frosting like you did the first one. Finish with the third layer right side up. Use the remaining frosting to cover the top and sides of the cake. Sprinkle the remaining toasted nuts as garnish. For the best results, refrigerate the cake for at least 20 minutes before cutting. If it sits longer than four hours, allow it to sit at room temperature for at least two hours before serving.
Tips On Making 3 Layer Carrot Cake Recipe
– Use room temperature eggs and cream cheese for a smoother batter and frosting.
– Freshly grated carrots yield better texture and moisture than pre-packaged.
– Toast the nuts to enhance their flavor; it makes a world of difference!
– For a unique twist, feel free to fold in raisins or coconut into the batter.
– If you want a teetering cake, make sure your layers are level.
Storage Tips
Store your 3 Layer Carrot Cake tightly covered in the refrigerator for up to 5 days. To prevent drying out, wrap it in plastic wrap or place it in an airtight container. If you have leftover slices, you can also freeze them by placing them in a freezer-safe container for up to three months. Just thaw in the fridge before enjoying.
Nutrition Information
A slice of this delightful carrot cake offers a comforting flavor profile while providing some nutritional benefits from the carrots and nuts. Each slice contains approximately 450 calories. Though it’s not a light dessert, it has wholesome ingredients that make it a better choice than many other sweets.
Serving Suggestions
– Top with a sprinkle of cinnamon – It adds a warm flavor that complements the cake beautifully.
– Serve with a scoop of vanilla ice cream – A classic pairing that’s hard to beat.
– Add fresh berries on the side – They add a refreshing tartness that offsets the sweetness.
– Pair with a strong cup of coffee – The richness of coffee balances with dessert remarkably well.
– Dress up the plate with a drizzle of honey – It provides an extra touch of sweetness that’s simply irresistible.
What Other Substitute Can I Use in 3 Layer Carrot Cake Recipe?
– Applesauce: You can swap applesauce with mashed banana for a different flavor profile.
– Vegetable Oil: Substituting with melted coconut oil imparts subtle coconut undertones while keeping it moist.
– Nuts: If you’re allergic to nuts, you can use pumpkin or sunflower seeds instead.
– Brown Sugar: Coconut sugar is a viable alternative for those looking for a less refined sugar option.
– Flour: For a gluten-free version, try using almond flour or a gluten-free flour blend.
FAQs
– 1. Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance and store them tightly wrapped in the fridge. Just frost the cake on the day you plan to serve it for the best taste.
– 2. Is it necessary to refrigerate the cake?
Yes, keeping the cake in the refrigerator helps preserve the cream cheese frosting. It keeps the cake fresh and safe to eat.
– 3. Can I use any other fruit in the batter?
Feel free to add crushed pineapple, raisins, or even shredded zucchini. Each brings a unique flavor to the cake!
– 4. What do I do if my cake layers are uneven?
Use a serrated knife to carefully level off the tops for a professional-looking finish.
– 5. Can I substitute the cream cheese frosting with something else?
Definitely! A whipped cream cheese or a simple whipped cream can replace the frosting for a lighter option.
Conclusion
There you have it—a slice of nostalgia wrapped in flavorful layers! This 3 Layer Carrot Cake is not just any dessert; it’s a celebration of flavors, textures, and memories. When you bring this cake to the table, you’re not just serving dessert; you’re serving happiness. So, gather your ingredients, fire up that oven, and enjoy this delightful treat with your loved ones. Happy baking!
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Description
Let’s chat about good ol’ carrot cake! I’ve always had a soft spot for this treat. Originating from the classic recipes that date back to age-old European roots, carrot cake has evolved into a beloved staple in kitchens all over. The magic happens when you blend sweet carrots with warm spices and pair it with a creamy frosting that leaves everyone wanting more.
The Ingredients
- Cake Ingredients:
- Cream Cheese Frosting Ingredients:
Instructions
-
Baking this 3 Layer Carrot Cake starts with a few simple steps. The first part is to prepare your ingredients, and then we’ll tackle the cake batter and frosting. You’ll soon find out that nothing beats the smell of freshly baked cake wafting through your kitchen!
-
Step-by-step Directions
Step 1: Toast the Nuts
-
Preheat your oven to 300°F (149°C). Next, grab a baking sheet and line it with parchment paper. Spread your chopped pecans (or walnuts) onto the sheet in an even layer. Pop them in the oven for about 6 to 8 minutes, until they release a delightful nutty aroma. Be sure to shake the pan halfway through to ensure they toast evenly. Once done, take them out and let them cool for 10 to 15 minutes.
Step 2: Prepare the Cake Pans
-
Now, increase the oven temperature to 350°F (177°C). Get your 9-inch cake pans ready by greasing them thoroughly with nonstick spray. Line the bottoms with parchment paper rounds and grease those as well. This step is key for easy cake removal later!
Step 3: Mix the Wet Ingredients
-
In a large mixing bowl, combine the brown sugar, granulated sugar, and your chosen oil. Whisk in the four eggs, applesauce, and vanilla until everything is smoothly blended, and you no longer see lumps of brown sugar.
Step 4: Mix the Dry Ingredients
-
Take another large bowl and mix together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Give it a good whisk to combine thoroughly; it’ll smell fantastic!
Step 5: Combine Wet and Dry Ingredients
-
Now, pour the wet mixture into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently fold the ingredients together until just combined. It’s crucial to not overmix at this stage. Now, fold in the grated carrots and one cup of those toasted nuts.
Step 6: Divide and Bake
-
Carefully distribute the batter evenly across your prepared cake pans. If you’re using three pans, these will bake for around 20 to 25 minutes. If using two pans, it’ll take about 30 to 35 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about an hour before turning them out onto wire racks to cool completely. Remember, the cakes need to be completely cool before frosting!
Step 7: Make the Cream Cheese Frosting
-
While your cakes are cooling, let’s whip up that luscious cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter using a handheld or stand mixer on medium-high speed for about 2 minutes or until smooth. Scrape down the bowl sides as needed. Gradually add in the confectioners’ sugar, vanilla, and a sprinkle of salt. Beat this mix on low for 30 seconds then switch to high speed for about 3 minutes until creamy and combined. You can adjust the consistency by adding more sugar or a touch of milk if needed.
Step 8: Assemble the Cake
-
It’s showtime! Start by leveling the top of each cake layer using a serrated knife. Place the first layer on a cake stand or turntable. Spread about 3/4 to 1 cup of frosting over the top. Place the second layer upside down and cover it with frosting like you did the first one. Finish with the third layer right side up. Use the remaining frosting to cover the top and sides of the cake. Sprinkle the remaining toasted nuts as garnish. For the best results, refrigerate the cake for at least 20 minutes before cutting. If it sits longer than four hours, allow it to sit at room temperature for at least two hours before serving.
Note
- Use room temperature eggs and cream cheese for a smoother batter and frosting.
- Freshly grated carrots yield better texture and moisture than pre-packaged.
- Toast the nuts to enhance their flavor; it makes a world of difference!
- For a unique twist, feel free to fold in raisins or coconut into the batter.
- If you want a teetering cake, make sure your layers are level.
