When it comes to classic desserts that never fail to impress, few can rival the timeless appeal of carrot cake. But why settle for ordinary when you can elevate this beloved treat to new heights with a triple layer carrot cake topped with zesty orange cream cheese icing? This decadent dessert features layers of moist and flavorful carrot cake, studded with walnuts and raisins, and sandwiched between layers of tangy cream cheese icing infused with fresh orange zest. Perfect for special occasions or any time you’re craving a slice of sweetness, this triple layer carrot cake is sure to become a favorite in your recipe repertoire.
Triple layer carrot cake with orange cream cheese icing takes the classic carrot cake to a whole new level of indulgence. Each layer of this cake is packed with grated carrots, warm spices, crunchy walnuts, and plump raisins, creating a moist and flavorful base that’s simply irresistible. But what sets this carrot cake apart is the addition of a tangy cream cheese icing infused with bright citrus notes from fresh orange zest. The combination of sweet carrots, warm spices, and zesty orange creates a symphony of flavors that dance on your taste buds with every bite. Whether served at a birthday celebration, holiday gathering, or simply as a decadent treat for dessert, this triple layer carrot cake is sure to leave a lasting impression on all who taste it.
Triple Layer Carrot Cake with Orange Cream Cheese Icing
Ingredients
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts
- ½ cup raisins optional
For the Orange Cream Cheese Icing:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- Zest of 1 orange
- 2 tablespoons freshly squeezed orange juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and set aside.
Prepare the Carrot Cake Batter:
- In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, chopped walnuts, and raisins (if using) until evenly distributed throughout the batter.
Bake the Carrot Cake Layers:
- Divide the batter evenly among the prepared cake pans, spreading it out into an even layer.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Prepare the Orange Cream Cheese Icing:
- In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Mix in the orange zest, orange juice, and vanilla extract until the icing is smooth and well combined.
Assemble the Carrot Cake:
- Once the cake layers have cooled completely, place one layer on a serving plate or cake stand.
- Spread a layer of the orange cream cheese icing evenly over the top of the cake layer.
- Place another cake layer on top and repeat the process with another layer of icing.
- Place the final cake layer on top and frost the top and sides of the cake with the remaining icing.
Garnish and Serve:
- Garnish the top of the cake with additional grated carrots, chopped walnuts, or orange zest, if desired.
- Slice and serve the triple layer carrot cake with orange cream cheese icing and watch as it disappears within moments of being served!
Notes
- For best results, use freshly grated carrots for the cake batter.
- Feel free to adjust the amount of spices in the cake batter to suit your taste preferences.
- If you prefer a smoother icing, you can omit the orange zest and simply use orange juice for flavoring.
- Store any leftover carrot cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best taste and texture.
