steps to prepare award winning Three-layer carrot cake

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Three-layer carrot cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Three-layer carrot cake is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Three-layer carrot cake is something that I’ve loved my entire life.

Table of Contents


  • 2 tablespoons unsalted butter, softened
  • Plain flour, for dusting pans
  • 6 carrots, trimmed and grated
  • 1 cup sweetened, flaked coconut
  • 1 cup walnuts, chopped
  • 1/2 golden raisins
  • 2 cups sugar
  • 1 cup canola oil
  • 4 large eggs, at room temperature
  • 2 cups plain flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon fine sea salt
  • 1/2 teaspoons nutmeg, freshly ground


  • Step 1
    Position one rack in the center and a second rack in the lower third of the oven and preheat to 180C.
  • Step 2
    Butter three 23cm cake tins with 4cm sides. Line the bottom of each tin with a circle of baking paper. Butter the baking paper. Sprinkle 1 tin with a spoonful of flour, and then tilt and tap the pan to distribute the flour evenly. Turn the tin upside down over the sink and gently shake out the excess flour. Repeat with the second and third tins.
  • Step 3
    Attach a sifter and scale attachment to your stand mixer fitted with the flat beater. Place the scale lid on top. Individually weigh the carrots, coconut, walnuts, and raisins. Using a rubber spatula or your hands, toss them together in a medium-sized bowl until evenly combined. Set aside.
  • Step 4
    Remove the scale lid, attach the ingredient hopper, and close the ingredient valve. Weigh the sugar in the ingredient hopper. Add the oil to the mixing bowl. Turn the mixer on low speed, open the ingredient valve, and sift the sugar into the mixing bowl. Beat together until smooth, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Turn the mixer off.
  • Step 5
    Close the ingredient valve. Weigh the flour, baking powder, baking soda, cinnamon, salt, and nutmeg in the ingredient hopper, taring the scale between ingredients. Turn the mixer to medium-low speed, open the ingredient valve, and sift the flour mixture into the mixing bowl. Be careful not to overmix the batter. Remove the mixer bowl, and use a rubber spatula to blend in any flour remaining on the sides of the bowl. Fold in the carrots, coconut, nuts, and raisins until evenly distributed.
  • Step 6
    Divide the batter in three equal parts into the prepared tins, spreading evenly in each tin. Bake the cakes until they just start pulling away from the sides of the tin and a toothpick inserted into the centre of a cake comes out, 40 to 50 minutes. For even baking, at the midpoint, switch the tins between the racks and rotate them front to back. Let the cakes cool in the tins on wire racks for 15 minutes. Run a table knife around the inside edge of each pan to loosen the cake sides. Invert the cakes onto the racks and peel off the parchment paper. Let cool completely before frosting. (Note: the cakes are deliciously dense; so don’t expect a lot of rise once baked.)
  • Step 7
    To make the frosting, in the stand mixer fit the paddle attachment, beat the cream cheese on medium speed until smooth, about 3 minutes. Add the butter and beat until combined, about 2 minutes. Turn off the mixer.
  • Step 8
    Close the ingredient valve. Weigh the icing sugar in the ingredient hopper. Turn the mixer to medium-low speed, open the ingredient valve, and sift the sugar into the mixing bowl. Drizzle the lemon juice down the side of the mixing bowl and beat until fluffy, about 3 minutes.
  • Step 9
    Place 1 cake layer, top side down, on a cake plate. Using an offset spatula, spread one-third of the frosting over the top. Spread the frosting right to the edge of the top without frosting the sides. Carefully set the second cake layer on top, placing it top side down and lining up the edges. Spread half of the remaining frosting on top of the layer the same way. Place the third cake layer on top, right side up. Spread the remaining frosting over the top of the cake, again without frosting the sides. Swirl the frosting to decorate the top, then garnish the top evenly with the coconut, if desired. Refrigerate the cake for at least 45 minutes to set the frosting. Remove from the refrigerator 30 to 40 minutes before serving.

So that’s going to wrap it up for this exceptional food Three-layer carrot cake recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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