Three Layer Carrot Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THREE-LAYERED CARROT CAKE



Three-Layered Carrot Cake image

My mom loved carrots so much she put them in various dishes at least five times a week when I was growing up. Her specialty was a homemade carrot cake that was requested for every special occasion. When I made this for her 70th birthday, she cried with each bite. -Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 18

6 large eggs, separated
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup orange juice
1/3 cup sour cream
1-1/2 cups butter, softened
1-1/2 cups sugar
1/2 cup packed brown sugar
1 teaspoon grated orange zest
1-1/2 teaspoons minced fresh thyme, optional
2 cups finely shredded carrots (about 4 medium)
1 cup chopped pecans
FROSTING:
2 packages (8 ounces each) cream cheese, softened
1 tablespoon grated orange zest
1 tablespoon orange juice
8 to 8-1/4 cups confectioners' sugar

Steps:

  • Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 3 greased 8-in. square baking pans with parchment; grease paper., In another bowl, whisk flour, baking soda and salt. In a small bowl, whisk orange juice and sour cream. In a large bowl, cream butter, sugars and orange zest until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. If desired, beat in thyme. Add flour mixture alternately with orange juice mixture, beating well after each addition., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Gently fold in shredded carrots and pecans., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat cream cheese, orange zest and juice until blended. Gradually beat in enough confectioners' sugar to reach desired consistency., Spread frosting between layers and over top and sides of cake. Refrigerate until serving.

Nutrition Facts : Calories 744 calories, Fat 35g fat (18g saturated fat), Cholesterol 145mg cholesterol, Sodium 420mg sodium, Carbohydrate 104g carbohydrate (88g sugars, Fiber 2g fiber), Protein 7g protein.

THREE-LAYER CARROT CAKE



Three-Layer Carrot Cake image

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 12 to 16 servings

Number Of Ingredients 18

2 cups all-purpose flour, sifted after measuring
1 teaspoon salt
2 teaspoons baking soda
1 tablespoon ground Ceylon cinnamon
1 tablespoon cocoa powder
1 cup light brown sugar
1 cup granulated sugar
1 1/4 cups peanut oil
4 eggs
1 tablespoon vanilla extract
3 cups finely grated carrots
1 1/2 cups pecans, chopped, not too finely
Frosting, recipe follows
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into 2-inch pieces
24 ounces cream cheese, chilled
1 1/2 cups confectioners' sugar, sifted
1 teaspoon vanilla
1 1/2 cups chopped pecans

Steps:

  • Preheat oven to 350 degrees F.
  • Lightly butter and flour the cake pans.
  • Put the flour, salt, baking soda, cinnamon, and cocoa in a 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, 1 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 the 3 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, or until the center springs back gently when touched. Remove from the oven and place on cooling racks until completely cooled; then unmold.
  • Place 1 of the cake layers, bottom side up, on a cake plate or pedestal. Spoon approximately 1/4 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 ready to serve.
  • Place the butter in the mixing bowl of an electric mixer. Mix on medium speed just until the butter begins to become malleable, about 3 to 4 minutes. Add the cream cheese, in pieces, and mix until thoroughly blended. Slowly add the confectioners' sugar and vanilla, and mix until blended. Increase mixer speed slightly, and continue mixing for 2 to 3 minutes, until the frosting becomes light and fluffy. Remove from the mixer, and fold in the pecans.

TRIPLE-LAYER CARROT CAKE WITH CREAM CHEESE FROSTING



Triple-Layer Carrot Cake with Cream Cheese Frosting image

An easy Triple-Layer Carrot Cake recipe with Cream Cheese Frosting

Provided by Becky Guyton

Categories     Cake     Mixer     Dessert     Bake     Cream Cheese     Raisin     Pecan     Carrot     Chill     Bon Appétit     Ohio     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 18

Cake
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)
1/2 cup chopped pecans (about 1/2 ounce)
1/2 cup raisins
Frosting
4 cups powdered sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extract

Steps:

  • For cake:
  • Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.
  • Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)
  • For frosting:
  • Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
  • Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.

CARROT LAYER CAKE



Carrot Layer Cake image

My sister gave me this recipe for what she calls "the ultimate carrot cake," and it really lives up to the name. When people taste it, they're bowled over by the tender, not-too-sweet cake and unexpected pecan filling. -Linda Van Holland, Innisfail, Alberta

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 20 servings.

Number Of Ingredients 24

1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup heavy whipping cream
1/2 cup butter
1 cup chopped pecans
1 teaspoon vanilla extract
CAKE:
1-1/4 cups canola oil
2 cups sugar
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs, room temperature
4 cups finely shredded carrots
1 cup raisins
1 cup chopped pecans
FROSTING:
3/4 cup butter, softened
6 ounces cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large heavy saucepan, combine sugar, flour and salt. Stir in cream; add butter. Cook and stir over medium heat until butter is melted; bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Stir in nuts and vanilla. Cool and set aside. , In a large bowl, beat oil and sugar until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; add to creamed mixture alternately with eggs, beating well after each addition. Stir in carrots, raisins and nuts. , Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a small bowl, beat butter, cream cheese and vanilla until fluffy. Gradually beat in sugar until smooth. Spread filling between layers. Frost sides and top of cake. Store in the refrigerator. Remove from refrigerator 30 minutes before serving.

Nutrition Facts : Calories 641 calories, Fat 41g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 405mg sodium, Carbohydrate 68g carbohydrate (53g sugars, Fiber 3g fiber), Protein 5g protein.

FANTASTIC 3-LAYER CARROT CAKE



Fantastic 3-Layer Carrot Cake image

Make and share this Fantastic 3-Layer Carrot Cake recipe from Food.com.

Provided by what-a-kerfuffle

Categories     Dessert

Time 1h20m

Yield 16 slices, 16 serving(s)

Number Of Ingredients 19

2 2/3 cups all-purpose flour
3 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1 1/2 cups white sugar
1/3 cup vegetable oil
1 cup unsweetened applesauce
4 eggs
1 1/2 teaspoons vanilla extract
2 2/3 cups finely shredded carrots
3/4 cup flaked coconut
1 1/4 cups walnuts, chopped
1 (10 ounce) can crushed pineapple, drained
2 (8 ounce) packages cream cheese, softened
1/2 cup butter
3 1/2-4 cups powdered sugar

Steps:

  • Preheat oven to 350 degrees. Grease and flour three 8" or 9" round cake pans.
  • Mix flour, baking soda and powder, salt, cinnamon, nutmeg, and allspice. Make a well in the center. Add sugar, oil, applesauce, egg, and vanilla. Mix until just smooth; do not overmix.
  • Use a food processor or blender to puree pineapple. Stir pineapple, walnuts, and coconut into batter. Pour into pans.
  • Bake 35-40 minutes. Use a toothpick to make sure the centers are cooked through.
  • Cool on baking racks. The centers may sink a little.
  • Once thoroughly cooled, level the cakes. You may want to freeze them for a few minutes to make icing them easier.
  • Mix butter and cream cheese until smooth, and add the powdered sugar. Start with 3 1/2 c and add more if necessary.
  • Place the cake layers cut side down to frost. If you have problems with the cake crumbling, put it back in the freezer until it's harder.

THREE-LAYER CARROT CAKE



Three-Layer Carrot Cake image

Provided by Food Network Kitchen

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 19

3/4 cup vegetable oil, plus more for the pans
1 cup pecan halves
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ginger powder
3/4 cup granulated sugar
1 teaspoon finely grated lemon zest
4 large eggs
1/2 cup plus 3 tablespoons orange marmalade, plus more for topping (optional)
3 cups shredded carrots (about 3/4 pound carrots)
three 8-ounce packages cream cheese, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3 cups confectioners' sugar
1 tablespoon fresh lemon juice
1 tablespoon vanilla extract
Pinch of salt

Steps:

  • Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Brush three 9-inch-round cake pans with vegetable oil and line the bottoms with parchment paper. Spread the pecans on a baking sheet and bake until toasted, about 10 minutes. Let cool, then pulse in a food processor until very finely chopped.
  • Combine the pecans, flour, baking powder, baking soda, salt, cinnamon, ginger and granulated sugar in a large bowl. In another bowl, whisk the vegetable oil, lemon zest, eggs and 1/2 cup marmalade. Stir in the carrots, then fold the carrot mixture into the flour mixture until just combined. Divide among the prepared pans and spread evenly (it won't look like a lot of batter, but the cakes will rise in the oven). Put 2 pans on the upper oven rack and the third pan on the lower rack. Bake until the cakes bounce back when touched and a toothpick comes out clean, 20 to 25 minutes, switching the position of the pans halfway through. Transfer the pans to racks until cool enough to handle, then invert the cakes onto the racks to cool completely. Remove the parchment.
  • Make the frosting: Beat the cream cheese and butter in a bowl with a mixer until smooth, scraping down the bowl as needed. Beat in the confectioners' sugar, lemon juice, vanilla and salt until smooth.
  • Put 1 cake layer on a platter. Spread with 1 tablespoon marmalade, then spread about 3/4 cup frosting over the marmalade. Top with another cake layer, marmalade and frosting. Spread the final cake layer with a thin layer of frosting. (This is the crumb coat; it doesn't have to be perfect.) Refrigerate 1 hour, then cover with the remaining frosting. Swirl some marmalade into the top of the cake. Refrigerate until ready to serve. Photograph by Con Poulos

More about "three layer carrot cake recipes"

BEST EVER CARROT CAKE WITH PINEAPPLE CREAM CHEESE FROSTING
best-ever-carrot-cake-with-pineapple-cream-cheese-frosting image
Carrot Cake. Add crushed pineapple to a fine mesh sieve over a bowl and push down on pineapple with a spoon to eliminate excess moisture. Set aside. …
From carlsbadcravings.com
Estimated Reading Time 9 mins
  • Add crushed pineapple to a fine mesh sieve over a bowl and push down on pineapple with a spoon to eliminate excess moisture. Set aside.
  • In a large bowl, beat cream cheese and butter with an electric mixer until creamy. Beat in vanilla yogurt, and salt. Gradually beat in confectioner's sugar, until desired consistency is reached. Beat in pineapple preserves. Add additional powdered sugar if desired for thicker frosting.
  • Place four strips of parchment paper around the edges of platter or cake stand to create a square with an open space in the middle (to keep cake stand clean). Place a small dollop of frosting in the center of the cake stand to keep the cake from moving and top with one leveled Cake.
See details


THREE-LAYER CARROT CAKE | COOKSTR.COM
three-layer-carrot-cake-cookstrcom image
2016-02-23  · For the Cake. Preheat the oven to 350°F. Put the flour, salt, baking soda, cinnamon, and cocoa in a mixing bowl, and whisk together to blend. Put …
From cookstr.com
Category Cake
Estimated Reading Time 3 mins
  • Put the flour, salt, baking soda, cinnamon, and cocoa in a 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 the three 9-inch cake pans, lightly buttered and floured. 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.
See details


6 INCH CAKE RECIPES - SALLY'S BAKING ADDICTION
6-inch-cake-recipes-sallys-baking-addiction image
2019-07-29  · How to Frost & Decorate a 6 Inch Cake. You need about 2.5-3 cups of frosting to frost a 3 layer 6 inch cake. The frostings paired with the cupcake …
From sallysbakingaddiction.com
  • Preheat oven to 350°F (177°C). Grease three 6×2 inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the small cakes seamlessly release from the pans.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  • Pour batter evenly into cake pans. Bake for around 18-21 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling
See details


3 LAYER PALEO CARROT CAKE - A HEALTHY AND DELICIOUS RECIPE
3-layer-paleo-carrot-cake-a-healthy-and-delicious image
2017-04-11  · However, this 3 Layer Paleo Carrot Cake recipe gets pretty close to hers and it is frigging delicious. And the best part is, this 3 Layer Paleo Carrot …
From amazingpaleo.com
Estimated Reading Time 6 mins
See details


INCREDIBLY MOIST AND EASY CARROT CAKE - EASY RECIPES FOR ...
incredibly-moist-and-easy-carrot-cake-easy-recipes-for image
2021-02-16  · Heat the oven to 350 degrees Fahrenheit (176C). Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top …
From inspiredtaste.net
5/5 (909)
Category Dessert
Cuisine American
Total Time 1 hr 5 mins
See details


CARROT CAKE RECIPE - MASHED.COM
2021-01-21  · The three-layer cake takes 30 minutes to bake and serves 16. This carrot cake recipe requires vegetable oil, eggs, light brown sugar, granulated sugar, vanilla extract, flour, …
From mashed.com
4.9/5 (48)
Category Dessert
Cuisine European
Total Time 1 hr
  • Preheat the oven to 350 degrees Fahrenheit. Lightly grease and flour two or three 9-inch round cake pans.
  • Beat together the vegetable oil, eggs, both sugars, and 1 teaspoon of the vanilla extract in a large mixing bowl until well blended.
See details


OLD FASHIONED CARROT CAKE RECIPE : TASTE OF SOUTHERN
2021-03-28  · Old Fashioned Carrot Cake Recipe – You’ll need these ingredients for the cake. You’ll also need a cup of Canola oil which somehow refused to stand still for a photo. Please …
From tasteofsouthern.com
See details


THE BEST CARROT CAKE RECIPE | GIMME SOME OVEN
2019-04-18  · Carrot Cake Variations: If you would like to customize your carrot cake, feel free to: Add nuts: Feel free to stir 1/2 cup chopped nuts (such as pecans, walnuts, pepitas or …
From gimmesomeoven.com
  • Preheat oven to 350°F. Grease and flour three 8-inch round baking pans. (Or to save a step, you can coat them with baking spray, which already contains flour.)
  • In a large mixing bowl, whisk together oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs and vanilla, and whisk until smooth.
  • In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves) until combined. Gradually add the dry ingredient mixture into the egg mixture, and stir until smooth. Fold in the grated carrots and stir until combined. If you would like to add nuts and/or raisins, stir them in at this time as well.
  • Portion the batter evenly into the prepared baking pans. Bake for 25-30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean. Transfer the baking pans to a wire cooling rack and let the cakes cool until they reach room temperature.
See details


THE ULTIMATE CARROT CAKE - TASTES BETTER FROM SCRATCH
2021-03-14  · To assemble carrot cake: Place the bottom layer on serving plate. Scoop about 2/3 cup of the cream cheese frosting onto the bottom cake layer. Spread the frosting thinly and …
From tastesbetterfromscratch.com
  • Preheat oven to 350 degrees F. Prepare three 8 inch cake pans* by lightly coating with cooking spray and lining with parchment paper on the bottom.
  • Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
  • In another bowl combine the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg. Add the dry ingredients to the wet ingredients and mix until incorporated.
See details


A BAKING DAY – THREE-LAYER CARROT CAKE RECIPE (HUMMINGBIRD ...
2012-05-06  · His favourite cake is Carrot Cake. After looking through the great companion that is the Hummingbird Bakery cookbook, my friend (Kate @fairykate2009) decided on baking the three- layer Carrot Cake they had. As I love being around baking of any kind I decided to turn up on her doorstep with lunch in tow and assist with the baking extravaganza.
From atlascafeleicester.wordpress.com
Estimated Reading Time 4 mins
See details


THREE-LAYER CARROT CAKE WITH CREAM CHEESE FROSTING ...
2019-04-22  · loc_en_US, sid_recipe.three-layer-carrot-cake-with-cream-cheese-frosting, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)] clientName_williamssonoma; bvseo_sdk, java_sdk, bvseo-4.0.0; CLOUD, getAggregateRating, 9ms; REVIEWS, PRODUCT; Prep Time: 90 minutes Cook Time: 40 minutes Servings: 12 …
From williams-sonoma.com
5/5 (2)
Total Time 2 hrs 10 mins
Servings 12
See details


THREE LAYER GLUTEN FREE CARROT CAKE - ZEST AND LEMONS
2019-05-30  · Preheat oven to 350℉. Grease and flour three 8” round cake pans and line the bottoms with a circle of parchment paper for easy cake removal. Set aside. In a large mixing bowl, whisk together oil, yogurt, brown sugar, granulated sugar, and eggs until smooth. Whisk in the vanilla, then set aside.
From zestandlemons.com
Estimated Reading Time 8 mins
See details


THREE LAYERED CARROT CAKE RECIPES
2021-09-21 · Stupid-Easy Recipe for Three-Layer Carrot Cake with Cream Cheese Frosting (#1 Top-Rated) Anna Johnson 21 Sep 2021. FOOD . Three towering layers of moist, spice-filled cake and cream cheese frosting dotted with golden raisins, walnuts, flake coconut, and grated carrots is simply impossible to resist. Instead of completely frosting the sides of the cake, we give the …
From tfrecipes.com
See details


THREE-LAYER CARROT CAKE - GEORGIA PECANS
Cake Layers. Preheat the oven to 350 degrees F. 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 ...
From georgiapecans.org
See details


THREE-LAYER CARROT CAKE WITH CREAM CHEESE FROSTING ...
Directions: Position a rack in the middle of an oven and preheat to 350°F (180°C). Butter and flour three 8-inch (20-cm) round cake pans. In a bowl, sift together the flour, baking soda, baking powder, cinnamon, salt and allspice. In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar and buttermilk until blended.
From williams-sonoma.ca
See details


THREE LAYER CARROT CAKE RECIPE - BAKERRECIPES.COM
2011-04-09  · The best delicious Three Layer Carrot Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Three Layer Carrot Cake recipe today! Hello my friends, this Three Layer Carrot Cake recipe will not disappoint, I promise! Made with simple ingredients, our Three Layer Carrot Cake is amazingly delicious, and addictive, …
From bakerrecipes.com
See details


6 LAYER CARROT CAKE RECIPES
2021-09-24 · VEGAN CARROT CAKE (recipe for a 3 layer 20 cm cake). ♡ 720 g carrots (weight before peeling them), grated ♡ 100 g walnuts, ground ♡ 400 g all purpose flour ♡ 7 tsp baking powder ♡ 6 tsp cinnamon ♡ 1/4 tsp salt ♡ 1 tsp vanilla extract ♡ 220 g applesauce ♡ 480 ml plantbased milk of choice ♡ 200 g coconut sugar ♡ 200 ml vegetable oil (I used sunflower …
From tfrecipes.com
See details


STUPID-EASY RECIPE FOR THREE-LAYER CARROT CAKE WITH CREAM ...
2021-09-21  · Weigh the confectioners’ sugar (7 oz) in the ingredient hopper. Turn the mixer to medium-low speed, open the ingredient valve, and sift the sugar into the mixing bowl. Drizzle the 1 Tbs lemon juice down the side of the mixing bowl and beat until fluffy, about 3 minutes. Place 1 cake layer, top side down, on a cake plate.
From food.amerikanki.com
See details


THREE LAYER CARROT CAKE | HEALTHY FREE RECIPE, COOKING, FOOD
Recipe free - Three layer carrot cake. Thousands of Three layer carrot cake recipes. Discover how to cook the healthy recipe. All food recipes online for free. Easy, quick, and free recipes. Cooking tips and food.
From recipe-free.com
See details


THREE-LAYER CARROT CAKE RECIPE
Crecipe.com deliver fine selection of quality Three-layer carrot cake recipes equipped with ratings, reviews and mixing tips. Get one of our Three-layer carrot cake recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Crispy Greek-style pie Crecipe.com This Crispy Greek-style Pie is a dish that can be prepared quite easily and the …
From crecipe.com
See details


THE BEST CARROT CAKE YOU'LL EVER MAKE - FACT! | CUPCAKE ...
Everyone needs a good Carrot Cake recipe under their belt and THIS is all you'll ever need to make that happen! I've been making this recipe for donkey's yea...
From youtube.com
See details


THREE LAYER CARROT CAKE | SUSAN BRANCH BLOG
2014-05-22  · Three Layer Carrot Cake. 16 Responses to Three Layer Carrot Cake. Sarah Chasnoff says: May 22, 2014 at 4:02 pm I bought this cookbook in 1986, the year I was married. The illustrations are charming and the recipes are delicious!!! I’ve made this carrot cake many, many times for birthdays and Easter. It is so worth it in every way!!! Reply. sbranch says: May …
From susanbranch.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How do you make a carrot layer cake?
Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. For frosting, in a small bowl, beat the butter, cream cheese and vanilla until fluffy. Gradually beat in sugar until smooth.
How long do you bake a carrot cake in a cake pan?
Beahm prefers using three cake pans, since it gives the carrot cake a more elegant, polished look. Divide the batter evenly among the already prepared cake pans and bake for 35 to 40 minutes for two layers or 25 to 30 minutes for three layers.
Can you make carrot cake with cream cheese frosting?
Carrot cake just isn’t carrot cake without the pairing of cream cheese frosting. This cream cheese frosting recipe is fool-proof, light and creamy, and compliments the cake flavors perfectly. Sometimes carrot cake can be dense and dull, but this carrot cake recipe makes the most moist, light and flavorful carrot cake, EVER.
How many cups of carrots are in a carrot cake?
Oil and eggs obviously work together to make this cake moist. But any time you add vegetables or fruit to cake, you get an extra boost of moisture from the water that is in the vegetables. There are three cups of shredded carrots packed into this cake.

Related Search