Friday, April 29, 2011

3-Layer Carrot Cake

It was time for me to bake a layered cake.
I combined two carrot cake recipes into the recipe listed below.
The original recipes can be found on and

Prep Time: 30 minutes ♦ Cook Time: 1 hour  Idle Time: 1 day  Ready In: 1 day, 1.5 hours

Batter Ingredients

  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups granulated white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups finely grated carrots
  • 1 cup chopped walnuts (can substitute with pecans)
  • Frosting Ingredients

  • 1/2 cup butter, softened (= 1/2 stick)
  • 12 ounces cream cheese, softened
  • 4 cups confectioners' sugar (=1.5 lb)
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans


Preheat oven to 305 degrees F.

In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, baking powder, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in grated carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch or 8.5-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.

To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake. Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.

Filling and Icings:

In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and butter. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed. Pecans are for cake decorations.


Why did my cake turn out inverted the second time I made the recipe? Maybe stale baking powder?

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