Description
Corrie's triple layer carrot cake consists of three smooth, moist carrot cake layers frosted with rich cream cheese frosting are simple to make!
Ingredients
Units
Scale
Carrot Cake
- 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
Cream Cheese Frosting
- 2 (8 oz) packages Cream Cheese, softened
- 1/2 cup Butter, softened
- 2 tsp Vanilla
- 2 lb. bag Powdered Sugar
Instructions
Carrot Cake
- 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.
Cream Cheese 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.
Keywords: carrot cake, layer cake