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Three-Layer Carrot Cake



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2 cups all-purpose flour, sifted after measuring
1 tsp. salt
2 tsp. baking soda
1 tbsp. ground ceylon cinnamon
1 tbsp. cocoa powder
1 cup light-brown sugar
1 cup granulated sugar
1 1/4 cups peanut oil
4 eggs
1 tbsp. vanilla extract
1 tbsp. vanilla extract
3 cups finely grated carrots
1 1/2 cups not-too-finely chopped Georgia pecans
2.0 lb. of Cream Cheese Frosting for Three Layer Carrot Cake Magnifying_glass


  1. 1
    To make cake layers, preheat the oven to 350°F.
  2. 2
    Put the flour, salt, baking soda, cinnamon and cocoa in the 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, one 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 three buttered and floured 9-inch 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 in the preheated oven, or until the center of the layers springs back gently when touched. Remove from the oven and place on cooling racks until completely cooled, then unmold.
  3. 3
    To assemble the cake, place one of the cake layers, bottom side up, on a cake plate or pedestal. Spoon approximately a quarter 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 serving.
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