Ingredients
- 2 cups all-purpose flour, sifted after measuring
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 tablespoon ground Ceylon cinnamon
- 1 tablespoon cocoa powder
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1 1/4 cups peanut oil
- 4 eggs
- 1 tablespoon vanilla extract
- 3 cups finely grated carrots
- 1 1/2 cups pecans, chopped, not too finely
- Frosting, recipe follows
Directions
Preheat oven to 350 degrees F.
Lightly butter and flour the cake pans.
Put the flour, salt, baking soda, cinnamon, and cocoa in a mixing bowl, and whisk together to blend. Put the sugars in a large mixing bowl, and whisk in the peanut oil. Then whisk in the eggs, 1 at a time, followed by the vanilla. When fully blended, add the flour mixture all at once, and mix just until smooth. Stir in the grated carrots and the pecans. Divide the batter evenly between the 3 cake pans. Drop each pan sharply onto the counter from a height of about 6 inches to remove any air pockets. Bake for 25 minutes, or until the center springs back gently when touched. Remove from the oven and place on cooling racks until completely cooled; then unmold.
Place 1 of the cake layers, bottom side up, on a cake plate or pedestal. Spoon approximately 1/4 of the frosting onto the layer, and spread it over evenly. Place a second layer, bottom side down, on top of the first, and spread with an equal amount of frosting. Place the final layer, bottom side down, on top of the others and frost the top and sides with the remaining frosting. Store in a cool but not refrigerated area until ready to serve.
Frosting:
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into 2-inch pieces
24 ounces cream cheese, chilled
1 1/2 cups confectioners' sugar, sifted
1 teaspoon vanilla
1 1/2 cups chopped pecans
Place the butter in the mixing bowl of an electric mixer. Mix on medium speed just until the butter begins to become malleable, about 3 to 4 minutes. Add the cream cheese, in pieces, and mix until thoroughly blended. Slowly add the confectioners' sugar and vanilla, and mix until blended. Increase mixer speed slightly, and continue mixing for 2 to 3 minutes, until the frosting becomes light and fluffy. Remove from the mixer, and fold in the pecans.
Photo: Three-Layer Carrot Cake Recipe
















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By kaydinkay018
ohio
on October 09, 2011
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The cake was amazing and moist but the icing was a bit runny and had to be kept chilled or the cake would slide apart.
By amydrake_12492323
Longboat Key, 48
on December 28, 2009
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The frosting was superb (although I did add an extra 1/4 c. of confectioners sugar. The cake texture and moistness was excellent, but the flavor was completely bland...did not taste like carrots. I will not make this cake again.
By Maria's Desserts
Seattle, WA
on November 21, 2009
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I added spices and lemon essential oil.
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