3 Tier Carrot Cake Recipe – Whisk Guide
Growing up, nothing made my heart sing quite like a three-tier carrot cake. I remember my birthday parties, where my mom would insist on serving that towering masterpiece. Friends would flock around, eagerly waiting for their slice, sneaking glances as the thick layers of cake and frosting glistened under the party lights.
Ah, sweet nostalgia! If you’re planning a gathering or looking to impress, nothing beats a delightful carrot cake as your go-to treat. It perfectly pairs with a warm cup of coffee or tea—a match made in heaven, I tell you!
Welcome to the world of baking at its finest! Today, we’re diving headfirst into a classic recipe that never fails to impress: the three-tier carrot cake. This delightful dessert is not only visually stunning but also filled with flavors that scream comfort and joy.
With spiced carrots, nuts, and creamy frosting, this cake is bound to be the star of your next dinner party or family celebration.
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What is 3 Tier Carrot Cake Recipe?
A three-tier carrot cake is a multi-layer dessert, typically made with grated carrots, warm spices, and often accompanied by nuts and a rich cream cheese frosting. It’s a celebration cake, perfect for special occasions, made even more appealing with its impressive height and luscious layers. It’s moist and filled with color, and its balance of sweetness and spice makes it irresistible.
Why This Recipe Works?
The magic of this cake lies in its combination of ingredients. Freshly grated carrots bring moisture and natural sweetness, while the blend of spices like cinnamon, ginger, and nutmeg evokes warm memories of family gatherings. The toasted nuts add a lovely crunch and depth, balancing the cake’s softness. And let’s not forget the cream cheese frosting, which adds a tangy finish that caresses your taste buds. Together, these flavors create an unforgettable treat that delights the senses!
What You’ll Need to Make This Dish
Here’s what you’ll need to gather. It’s a combination of familiar pantry staples and some flavor boosters. Feel free to swap ingredients based on what you have:
Ingredients for the Cake:
– 1 cup (130g) chopped pecans or walnuts (reserve another cup for decoration)
– 1 and 1/2 cups (300g) packed light or dark brown sugar
– 1/2 cup (100g) granulated sugar
– 1 cup (226g/240ml) vegetable oil (or melted coconut oil for a twist)
– 4 large eggs, at room temperature
– 3/4 cup (180g) smooth unsweetened applesauce
– 1 teaspoon pure vanilla extract
– 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 and 1/2 teaspoons ground cinnamon
– 1 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 2 cups (260g) freshly grated carrots (about 4 large)
– 1 teaspoon orange zest (adds a refreshing twist)
Cream Cheese Frosting:
– 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
– 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
– 4 cups (480g) confectioners’ sugar
– 1 and 1/2 teaspoons pure vanilla extract
– Pinch of salt, to taste
Ingredients From : sallysbakingaddiction.com
How to Make 3 Tier Carrot Cake Recipe?
Ready to create some deliciousness? Making a three-tier carrot cake is a journey filled with excitement, but don’t worry; each step is simple and rewarding! Let’s walk through the process together.
Step-by-Step Directions
Step 1: Toast the Nuts
First up, we need to toast those nuts! Preheat your oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone mat for easy cleanup. Spread out your chopped pecans (or walnuts) evenly on the sheet. Bake them in the oven for about 6 to 8 minutes or until you can smell their delightful aroma. It’s essential to shake the pan halfway through baking so they toast evenly. When they’re done, let ‘em cool for about 10 to 15 minutes.
Step 2: Prepare the Cake Pans
Now, crank the oven temperature up to 350°F (177°C). Grab two or three 9-inch round cake pans. Grease them with non-stick spray, and then line each with a round of parchment paper—this extra step ensures your cakes lift out perfectly after baking. Grease the parchment paper, too.
Step 3: Make the Cake Batter
In a large bowl, combine the brown sugar, granulated sugar, vegetable oil, eggs, applesauce, and vanilla extract. Whisk until everything is well combined and smooth, leaving no lumps of brown sugar behind. In another large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Gradually pour the wet ingredients into the dry mixture. Using a spatula or wooden spoon, gently fold everything together until just combined. Be careful not to over-mix—you don’t want a dense cake! Lastly, fold in the grated carrots, along with 1 cup of your toasted nuts.
Step 4: Bake the Cakes
Spoon the batter evenly into the prepared cake pans. When baking in three pans, you’ll want to check for doneness around the 20 to 25-minute mark. If you’re using two pans, it might take about 30 to 35 minutes. A toothpick inserted in the center should come out clean when the cakes are ready.
Step 5: Cool the Cakes
Let the cakes cool in their pans on a cooling rack for about an hour. After that, take a butter knife and gently run it around the edges to release the cakes. Flip them out onto the rack and peel off the parchment paper. The cakes need to cool completely before we dive into frosting them!
Step 6: Make the Frosting
Get ready for the best part—the cream cheese frosting! In a large bowl (or using a stand mixer with a paddle attachment), beat the softened cream cheese and butter together on medium-high speed for around 2 minutes, until it’s super smooth. Scrape down the bowl as needed. Next, add the confectioners’ sugar, vanilla, and a pinch of salt.
Beat on low speed for about 30 seconds to avoid a sugar cloud, then crank it up to high and mix for about 3 minutes until creamy and perfect. If it seems too thin, sprinkle in more confectioners’ sugar; if it’s too thick, a splash of milk will do wonders.
Step 7: Assemble the Cake
To get started on the assembly, take a serrated knife or a cake leveler and slice a thin layer off the top of each cake—this step creates a flat surface. Place the first cake layer on your serving plate or turntable. Spread about 3/4 to 1 cup of frosting evenly on top.
Then, add the next cake layer upside down and frost it similarly. Finally, place your third layer right side up and cover the entire cake with the remaining frosting. Get festive by garnishing the top with the leftover toasted nuts!
Step 8: Chill the Cake
For the best cutting experience, refrigerate the cake for at least 20 minutes. If you plan to chill it longer than 4 hours, take it out about 2 hours before serving to let it come back toward room temperature. Wrap any leftover cake tightly and store it in the fridge for up to 5 days.
Tips
– Use Room Temperature Ingredients: Bring your eggs and butter to room temperature for a smoother batter.
– Don’t Skip the Nuts: Toasting the nuts enhances their flavor. It’s a small step that makes a big difference.
– Level the Cakes: Always level your cakes before frosting for a beautiful finish. Uneven layers can lead to a lopsided cake!
– Experiment with Spices: Feel free to tweak the spice measurements to suit your taste, making it as spicy or mild as you like.
– Storing Leftovers: If you have any cake leftover, wrap it well to keep it fresh.
How to Store Leftovers?
Store any leftover carrot cake in an airtight container in the refrigerator for up to 5 days. You can also wrap slices in plastic wrap and then foil for easier grabbing on the go. If you want to keep it longer, consider freezing the cake without frosting. Just slice it up and wrap each piece in plastic wrap, then place them in a freezer bag. They can keep like this for several months!
How Would I Recommend Serving 3 Tier Carrot Cake Recipe?
– Coffee Break Delight: Pair a slice with a hot cup of coffee—its warmth complements the spices beautifully.
– Afternoon Tea: This cake is a showstopper for afternoon tea. Serve it with herbal tea for a refreshing treat.
– Celebration Cake: Serve it during birthdays, holidays, or other gatherings where you want to impress your guests.
– Dessert Buffet: Perfect for a dessert table filled with other delectable sweets; your carrot cake will steal the spotlight!
– Brunch Showpiece: Slice it up for brunch—guests will rave about your culinary skills.
What Alternatives Can You Use for the Ingredients If Not Available?
– Flour:Whole wheat flour can be used for a slightly nuttier flavor and added fiber.
– Nuts:Sunflower seeds are a great nut-free substitute for those with allergies.
– Applesauce: Use mashed bananas instead for a different fruity flavor.
– Granulated Sugar:Honey or maple syrup can replace granulated sugar for a naturally sweetened option.
– Cream Cheese: If you need a dairy-free option, try vegan cream cheese for the frosting.
3 Tier Carrot Cake Recipe
Ingredients
Equipment
Method
- First up, we need to toast those nuts! Preheat your oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone mat for easy cleanup. Spread out your chopped pecans (or walnuts) evenly on the sheet. Bake them in the oven for about 6 to 8 minutes or until you can smell their delightful aroma. It’s essential to shake the pan halfway through baking so they toast evenly. When they’re done, let ‘em cool for about 10 to 15 minutes.
- Now, crank the oven temperature up to 350°F (177°C). Grab two or three 9-inch round cake pans. Grease them with non-stick spray, and then line each with a round of parchment paper—this extra step ensures your cakes lift out perfectly after baking. Grease the parchment paper, too.
- In a large bowl, combine the brown sugar, granulated sugar, vegetable oil, eggs, applesauce, and vanilla extract. Whisk until everything is well combined and smooth, leaving no lumps of brown sugar behind. In another large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Gradually pour the wet ingredients into the dry mixture. Using a spatula or wooden spoon, gently fold everything together until just combined. Be careful not to over-mix—you don’t want a dense cake! Lastly, fold in the grated carrots, along with 1 cup of your toasted nuts.
- Spoon the batter evenly into the prepared cake pans. When baking in three pans, you’ll want to check for doneness around the 20 to 25-minute mark. If you’re using two pans, it might take about 30 to 35 minutes. A toothpick inserted in the center should come out clean when the cakes are ready.
- Let the cakes cool in their pans on a cooling rack for about an hour. After that, take a butter knife and gently run it around the edges to release the cakes. Flip them out onto the rack and peel off the parchment paper. The cakes need to cool completely before we dive into frosting them!
- Get ready for the best part—the cream cheese frosting! In a large bowl (or using a stand mixer with a paddle attachment), beat the softened cream cheese and butter together on medium-high speed for around 2 minutes, until it’s super smooth. Scrape down the bowl as needed. Next, add the confectioners’ sugar, vanilla, and a pinch of salt. Beat on low speed for about 30 seconds to avoid a sugar cloud, then crank it up to high and mix for about 3 minutes until creamy and perfect. If it seems too thin, sprinkle in more confectioners’ sugar; if it’s too thick, a splash of milk will do wonders.
- To get started on the assembly, take a serrated knife or a cake leveler and slice a thin layer off the top of each cake—this step creates a flat surface. Place the first cake layer on your serving plate or turntable. Spread about 3/4 to 1 cup of frosting evenly on top. Then, add the next cake layer upside down and frost it similarly. Finally, place your third layer right side up and cover the entire cake with the remaining frosting. Get festive by garnishing the top with the leftover toasted nuts!
- For the best cutting experience, refrigerate the cake for at least 20 minutes. If you plan to chill it longer than 4 hours, take it out about 2 hours before serving to let it come back toward room temperature. Wrap any leftover cake tightly and store it in the fridge for up to 5 days.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs
1. Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a few days in advance and refrigerate them. Just frost on the day you plan to serve it.
2. How do I know when the cake is done baking?
Insert a toothpick in the center—if it comes out clean or with just a few crumbs, the cake is ready!
3. Can I use gluten-free flour for this cake?
Yes, a 1:1 gluten-free baking blend will work just fine. Keep an eye on the texture, as gluten-free flours may vary.
4. Is it okay to omit nuts from the recipe?
Certainly! If nuts aren’t your thing, feel free to leave them out. Just know that you might miss out on that delightful crunch.
5. What should I do if my frosting is too thick?
Add a splash of milk or cream to thin it out, adjusting until you reach your desired consistency.
Conclusion
Creating a three-tier carrot cake is a rewarding and delicious experience that brings joy to any gathering. With its spiced layers and luscious frosting, every bite is a reminder of special moments shared around the table. Take this recipe, enjoy the process, and let it become a cherished addition to your baking repertoire.
Here’s to impressing family and friends with a cake that looks as good as it tastes! Happy baking!
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