Grandma's Triple Layer Carrot Cake
Grandma's Triple Layer Carrot Cake is the ultimate carrot cake recipe. Every piece of this cake is tasty. The carrot cake is fluffy and moist, and the cream cheese frosting is creamy, sweet, and incredibly delicious. If you are looking for a filling, impressive cake to bring to your next Easter gathering or family dinner, this carrot cake will steal the show. Grandma's Triple Layer Carrot Cake will be enjoyed by all and may even become a new family favorite recipe.
This recipe can also be adjusted according to your personal taste. If you dislike nuts, you can leave them out. If you aren't a fan of layered cakes, or you don't have the time to construct one, you can consult the notes below to find out how to adjust the recipe for baking in a 13 x 9-inch pan.
We are always thrilled to recommend new dessert recipes to our readers, especially ones who enjoy a classic like Grandma's Triple Layer Carrot Cake. If you love the warm, comforting flavors of carrots, spices, and cream cheese frosting, we have a few ideas that we think you will absolutely adore.
For those who want to stick with the carrot cake theme but are looking for a twist, we suggest trying out a Carrot Cake Cheesecake. This decadent dessert combines the best of both worlds - rich, creamy cheesecake with the sweet and spiced flavors of carrot cake. It's a show-stopping treat perfect for a special occasion or holiday gathering.
If you're a fan of the triple layer aspect of Grandma's Carrot Cake, you may also enjoy exploring other triple layer cake options. Consider making a Triple Layer Chocolate Mousse Cake or a Triple Layer Lemon Blueberry Cake. These recipes offer a similar indulgent experience with layers of different flavors and textures, perfect for impressing your guests or treating yourself to a delicious homemade dessert.
And finally, for those who want to explore a different type of dessert but still crave that cozy, homey feel, we recommend trying out a recipe for Apple Crisp. This simple yet delicious dessert combines tender, spiced apples with a crunchy oat topping for a dessert that is sure to become a new favorite in your recipe rotation.
No matter what type of dessert you're in the mood for, we hope these recommendations inspire you to try something new and delicious in the kitchen. Happy baking!
Chilling Time1 hr
Cooking Time30 min
Ingredients
- For the cake:
- 3 cup all-purpose flour
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- 2 teaspoon cinnamon
- 1 teaspoon salt
- 2 cup sugar
- 1 cup vegetable oil
- 4 eggs
- 2 teaspoon vanilla
- 1 20-ounce can crushed pineapple, undrained
- 4 cup loosely packed shredded carrots (about 6 carrots)
- 1 cup shredded coconut
- 1 cup chopped nuts
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- For the frosting:
- 2 8-ounce packages cream cheese at room temperature
- 2 stick butter at room temperature
- 2 tablespoon milk
- 2 teaspoon vanilla
- 4 cup sifted powdered sugar
- 1/2 cup chopped nuts for garnish
Instructions
For the Cake:
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Preheat oven to 350 degrees F and grease 3 9-inch cake pans. Cut circles from parchment or waxed paper to fit the pans, lay them in the bottom and grease them.
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Measure flour, baking powder, baking soda, cinnamon and salt into a large bowl and fluff with a fork to mix.
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Combine sugar, oil, eggs and vanilla in a large bowl and mix with an electric mixer on low until creamy, about 2 minutes.
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Add the dry ingredients gradually with mixer on low, scraping down the bowl and mixing until all dry ingredients are mixed in.
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Add the pineapple and carrots and mix on medium low for 1 minute. Stir in the coconut and nuts by hand.
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Pour batter into the prepared pans and bake for 30-35 minutes. Top of cake should spring back and not leave fingerprints when cake is done; or insert a toothpick in the center. The toothpick should come out clean with no wet crumbs.
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Remove to a cooling rack for 10 minutes. Turn out cake layers onto cooling racks upside down and carefully peel off the paper liner. Continue to cool completely before assembling the cake.
For the Frosting:
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In an electric mixer, beat cream cheese, butter, milk and vanilla on medium high until mixed and fluffy, for 2 minutes. Scrape down the bowl with a rubber scraper.
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Add the powdered sugar gradually and continue to beat until frosting is mixed, adding a bit more milk if necessary to reach spreading consistency.
To Assemble:
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Place one layer, top down, on serving plate. Spread with about 1/2 cup frosting up to the edges. Add another layer and spread another cup frosting in a smooth layer up to the edges. Add the final layer, top up, making sure layers are stacked evenly and top is flat and even.
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Begin the final frosting by spreading a light coating evenly over the sides. Use half of the remaining frosting to spread evenly over the top and then the final half to spread on the sides for a final coat. Using a frosting spatula (sometimes called offset spatula) makes this easiest.
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Sprinkle top with nuts to garnish and chill for 1 hour before serving for most even slicing.
Notes:
You may omit the coconut or nuts if you wish.
The cake may be baked in a 9 x 13 bake pan for 40-45 minutes instead of the layers. If you are making the 9 x 13, you will only need half of this amount of frosting, so cut the quantities in half. Or make approximately 18 cupcakes, and use half of the frosting recipe.