Corrie’s triple layer carrot cake consists of three smooth, moist carrot cake layers frosted with rich cream cheese frosting are simple to make!
I have been wanting to post this recipe for quite some time. I have hesitated due to one of the ingredients (I’ll give further explanation on this in my post). After much deliberation I decided it was time. I usually make this specific cake every August for my cousin Corrie’s birthday. She is the sister that I never had. We’ve been partners in crime for as long as I can remember and it should scare others how much we think alike. Mushy stuff, aside….Corrie’s triple layer carrot cake is seriously the best carrot cake. It is a smooth cake and doesn’t have chunks of stuff throughout it. Sorry, I like my cake “thing” free. If you are feeling adventurous this is definitely one you’re going to want to try!
With school starting it’s time to pull out those slow cooker recipes! A few of my favorites are Slow Cooker Mac and Cheese, Slow Cooker Chicken Alfredo or Slow Cooker Lasagna! And don’t forget to check out my Pinterest boards!
This cake is really quite simple. Preheat your oven to 350 degrees and spray your cake pans with non-stick baking spray. Beat the eggs, sugar and oil together.
Beat in the ground cinnamon, baking soda, and salt. Mix well and then add the flour.
Now for the controversial ingredient! What I like about this cake is that there is not any shredded anything in it. This recipe uses pureed carrots in it. The easiest way to get pureed carrots is just to use baby food. So many people scream, “EWWWW! Baby food!” But seriously it is just cooked and pureed carrots and I really don’t get what the big deal is. I went back and forth for a while debating whether I should figure out how many steamed carrots I would need to make the right amount of puree. But then I thought why. I don’t want to spend the time steaming and pureeing carrots every time I make this cake. The beauty of this cake is that it is simple and quick. Even if I put in the time to figure it out, I would probably never make it that way again. So, yes, I am using baby food. Pour it in and mix just until it is combined.
Divide the batter up amongst three 9 inch cake pans. It is between 2 1/2 cups and 3 cups of batter per pan. Bake at 350 degrees for approximately 30 minutes. The cakes should be lightly browned and a toothpick should come out clean. Cool completely and remove from the cake pans.
Once cakes are cooled, prepare the cream cheese frosting and frost and assemble the cake. I find it a little easier to chill the cake layers for 20 minutes before frosting and assembling. Store finished cake in the fridge. This is easiest to cut after being well chilled.
- 6 Eggs
- 3 Cups Sugar
- 1 1/8 Cups Canola Oil
- 3 tsp Ground Cinnamon
- 1 1/2 tsp Salt
- 3 tsp Baking Soda
- 3 Cups Flour
- 5 (4 oz) containers Pureed Carrots Baby Food
- 2 (8 oz) packages Cream Cheese, softened
- 1/2 Cup Butter, softened
- 2 tsp Vanilla
- 2 lb. bag Powdered Sugar
Preheat the oven to 350 degrees. Spray three 9 inch cake pans with non-stick baking spray. Set aside.
In a large mixing bowl, beat the eggs. Beat the sugar and oil into the eggs.
Add the ground cinnamon, baking soda, and salt. Mix well.
Stir in the flour.
Pour in the baby carrots and stir until combined.
Divide the cake batter amongst the 3 cake pans. It comes out to roughly 2 1/2-3 Cups of batter per pan.
Bake at 350 degrees for approximately 30-35 minutes. The tops should be lightly browned and a toothpick should come out clean.
Cool completely and remove from the pans. Chill the layers in the fridge for about 20 minutes for easier frosting. Prepare the frosting.
Beat the cream cheese and butter together until very well blended. Add the vanilla.
Slowly add the 2 pounds of powdered sugar until it has all been added and is well combined.
Frost and assemble the cake layers. Chill the completed cake before serving for easier cutting.
Store cake in the fridge.