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Carrot Cake

Delicious Triple Layer Carrot Cake With Cream Cheese Frosting

When it comes to making a dessert cake for a family gathering or summer party that I am hosting, I really enjoy making this recipe.

I like to assemble the cake on a crystal cake plate if I am going to be serving it within a few hours, otherwise, I will place it into a plastic cake storage container and refrigerate it.

Preparation Tip: The best way I found to grate carrots is to chop them up into 1" slices and then place them into a food processor with a sharp blade. It cuts down on time, compared to the old-fashioned way of doing it.

Carrot Cake Recipe

2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
4 eggs
1 cup vegetable oil
4 cups grated raw carrots
1/2 cup pecans, chopped (optional)

In a large bowl, combine the all-purpose flour, granulated sugar, baking soda, salt and ground cinnamon. In another large mixing bowl, beat the 4 eggs until they are frothy and then slowly beat in the vegetable oil. Gradually add flour mixture, beating until batter is smooth. Stir in the grated carrots and chopped pecans if desired.

Pour batter into 3 lightly greased round cake pans. Bake in a 350 degree oven for 30 minutes or until done. Cool in the pan on wire racks.

Cream Cheese Frosting

4 tablespoons butter, softened
2 (3 ounce) packages cream cheese, softened
4 1/3 cups confectioner's sugar
1 teaspoon vanilla extract

In a large mixing bowl, cream together the softened butter with the cream cheese. Slowly mix in the confectioner's sugar and vanilla extract. Beat with an electric mixer until all ingredients are combined and smooth.

Assembly: Remove the cakes from their cake pans. Spread frosting between each layer, along the sides and across the top of the cake. Store finished cake in a plastic airtight container until serving time.

About the Author

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com

What is your delicious carrot cake recipe?

In fact, I want to make carrot cake cupcakes. I want the yummy cream cheese type frosting too. I guess a normal carrot cake recipe would work if it was really moist - don't want the little cuppies to dry out!

This one I've been making all my life, and my mother made it, and my grandmother made it before that. It takes time and patience (as any good cake does!) but everyone always begs me to make it for holidays and gatherings. My mom used to make it for bake sales as well.

I have no idea how well it would convert for cupcakes, but I suppose you could give it a try. I never have. It is a very moist cake though, given the carrots and pineapple that are included.

3 Layer Carrot Cake

Ingredients for the cake:

1 small can crushed pineapple
2 c. sugar
3 c. self-rising flour
2 tsp. cinnamon
1 c. chopped pecans
4 eggs, beaten
1 and 1/2 c. cooking oil
1 tsp. soda
2 c. grated carrots
2 tsp. vanilla

Directions for the cake:

Blend eggs, sugar and oil together with a mixer. A hand mixer is fine.

Sift flour together with soda and cinnamon. Add this, a bit at a time, to the above egg mixture, beating together with a mixer.

Add 2 tsp. vanilla.

Fold in carrots, nuts, pineapple.

Divide and bake in 3 greased 9-inch pans at 350 degrees for 25 to 30 minutes.

Ingredients for the icing:

2 large (8oz) pkgs. cream cheese
2 box powdered sugar
4 tsp. vanilla

Directions for the icing:

This will need to be made in 2 batches, since it makes a lot of icing, and trying to do it all at one time will burn out a food processor. Use half of the ingredients in each batch. Then you can mix it together.

Using a food processor, blend chunks of cream cheese with the powdered sugar and vanilla, occasionally stopping the processor to stir the mixture up, because it will begin quite lumpy and clog up. Keep stirring and mixing until the consistency is stiff but smoothe, and easy to spread.

Finishing the cake.

Additional ingredients:

A couple cups, or packages, of crushed / chopped nuts - pecan and walnuts, or just pecans. Not really optional, this is what makes the cake good.

Half pitted cherries (maraschino) are optional.

Orange and green icing tubes are optional.

Turn the cakes out carefully on a rack and let them cool completely. They should easily fall from the cake pans. If you don't let the cakes cool completely, they will tear when you try to put icing on them.

After they're cool, spread each layer with icing, all the way around and on top. Stack them together, and touch up the icing on the sides so it looks nice. Cover the entire cake with chopped nuts. You can, if you like, just cover the sides with the nuts, and then put cherries on the top of the cake, or use some store bought icing tubes to squeeze little carrots out on top as a final decoration.

CARROT CAKE - VIDEO RECIPE