Corrie's Triple Layer Carrot Cake

5 from 2 votes

Corrie's triple-layer carrot cake consists of three smooth, moist carrot cake layers frosted with rich cream cheese frosting, which are simple to make!

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Keyword: carrot cake, layered cake

Servings: servings

Calories: 1004kcal

Author: Mindee

Cost: 20

Ingredients

Carrot Cake

6 Eggs
3 Cups Sugar
1 ⅛ Cups Canola Oil
3 teaspoon Ground Cinnamon
1 ½ teaspoon Salt
3 teaspoon Baking Soda
3 Cups Flour
20 oz Pureed Carrots Baby Food 5 (4 oz) containers

Cream Cheese Frosting

16 oz Cream Cheese, softened 2 (8 oz) packages
½ Cup Butter, softened
2 teaspoon 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 among the 3 cake pans. It comes out to roughly 2 ½-3 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 the cake in the fridge.

Nutrition