Menu Enter a recipe name, ingredient, keyword...

Triple Layer Carrot Cake with Cream Cheese Frosting


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 2 c. sugar
  • 1-1/2 c. vegetable oil
  • 4 large eggs
  • 2 c. flour
  • 2 t. baking powder
  • 2 t. baking soda
  • 1 t. salt
  • 1 t. ground cinnamon
  • 3/4 t. ground nutmeg
  • 3 c. finely grated peeled carrots
  • 1/2 c. chopped pecans
  • 1/2 c. raisins
  • 4 c. confectioners' sugar
  • 2 (8 oz.) pkg. cream cheese, softened
  • 1 stick unsalted butter, softened
  • 4 t. vanilla



Step 1

Preheat over to 325 degrees. Lightly grease three 9-inch cake pans with 1-1/2 inch sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and oil in bowl until combined. Add eggs one at a time, beating well after each addition. Sift dry ingredients into sugar/oil mixture. Stir in carrots, pecans, and raisins. Pour batter into prepared pans, dividing equally. Bake about 45 minutes, or until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pan. Cool in pans on racks for 15 minutes. Turn out cakes onto racks and cool completely.

Using electric mixer, beat all ingredients in medium bowl until smooth and creamy. Spread frosting between layers and on top and sides. Refrigerate.


You'll also love

Review this recipe

carrot cake with pineapple filling and cream cheese frosting Cleve's Carrot Cake