Triple Layer Carrot Cake with Orange Cream Cheese Icing
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.
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.