There’s something so delightful about celebrating with a stunning cake at the center of the table. Special occasions call for something truly memorable and a 3-tier carrot cake fits the bill beautifully. Imagine this: rich layers of fragrant carrot cake crowned with velvety cream cheese frosting and adorned with toasted pecans. It speaks to sweetness, warmth, and all those shared moments around the table. Whether you’re marking a birthday, an anniversary, or just enjoying a sunny afternoon, this cake is sure to bring smiles and happy bellies.
Let’s get down to it! A 3-tier carrot cake is a classic dessert that turns the ordinary into something spectacular. Bursting with flavor and a fantastic texture that both kids and adults adore, carrot cake remains a go-to choice for gatherings, picnics, or a scrumptious treat at home. This recipe offers a fresh twist that keeps it relevant while maintaining that comforting, nostalgia-driven taste we all love. Added toasted nuts, warm spices, and a homemade cream cheese frosting make every bite unforgettable.
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What is 3 Tier Carrot Cake Recipe?
A 3-tier carrot cake is a multi-layered celebration dessert made primarily from finely grated carrots. The cake layers are typically moist and spiced, enhanced with nuts and topped with luscious frosting. It’s a showstopper that combines textures and flavors — think nuts, warm spices, and that creamy tang of cream cheese, all layered beautifully. While it may seem intimidating, this recipe breaks it down step by step, making it approachable and enjoyable to create.
Ingredients You’ll Need To Make This Dish
Here’s what you’ll need to whip up this fabulous cake:
– For the Cake:
– 2 cups (260g) finely chopped walnuts (1 cup for the cake, 1 cup for decoration)
– 1 and 1/2 cups (300g) packed light brown sugar
– 1/2 cup (100g) granulated sugar
– 1 cup (226g/240ml) vegetable oil (or melted coconut oil)
– 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) grated carrots (about 4 large)
– New Additions:
– 1/2 cup crushed pineapple (drained for added moisture)
– 1/4 teaspoon ground allspice
– For the 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
How to Make This 3 Tier Carrot Cake Recipe?
Don your apron and pull out your mixing bowls; it’s time to make a cake that stands tall and proud! This 3-tier carrot cake requires a bit of love and attention, but I promise you it’s worth it. Follow along as I guide you through each step, ensuring you never feel overwhelmed.
Step-by-Step Directions
Step 1: Toast the Nuts
Preheat your oven to a cozy 300°F (149°C). Grab a large baking sheet and line it with parchment paper or a silicone mat for easy cleanup. Spread your chopped walnuts onto the baking sheet and slide them into the oven for about 6 to 8 minutes. Halfway through, give the pan a shake to make sure they toast evenly. Once they smell divine, remove them from the oven and let them cool for about 10 to 15 minutes.
Step 2: Prepare the Cake Pans
Next, let’s get the baking pans ready. Increase your oven’s temperature to 350°F (177°C). Grab two or three (9-inch) cake pans and grease them well with nonstick spray. Line the bottoms with parchment paper rounds, greasing the paper too. This little trick will help your cakes release flawlessly from the pans.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together the light brown sugar, granulated sugar, vegetable oil, eggs, applesauce, and vanilla extract. Go at it until it’s well combined and no sugar lumps are in sight. You’ll want each ingredient to be welcomed into the mix.
Step 4: Combine the Dry Ingredients
In another sizeable bowl, blend the all-purpose flour, baking powder, baking soda, salt, and all those delightful spices: cinnamon, ginger, nutmeg, cloves, and allspice. Use a whisk to get everything mixed nicely.
Step 5: Bring It All Together
Now, pour the wet mixture into the dry ingredients. Using a spatula or a sturdy wooden spoon, fold them gently together until just combined. Be careful not to overmix; we want that cake to be soft and tender. Once combined, gently fold in the grated carrots and one cup of the previously toasted walnuts.
Step 6: Bake the Cakes
Divide the batter evenly among the prepared pans. If you’re using three pans, pop them in the oven for about 20 to 25 minutes. If you opted for just two, expect them to take about 30 to 35 minutes. Keep an eye out for a toothpick; it should come out clean when poked in the center.
Step 7: Cool the Cakes
Once baked, set the pans on a cooling rack for about an hour. After, run a knife along the edges and gently remove the cakes. Peel the parchment paper off and let them cool completely on the rack before frosting. This part is crucial; if the cakes are warm, the frosting will slide right off!
Step 8: Make the Cream Cheese Frosting
While the cakes cool, let’s whip up a frosting that’s smooth and creamy. In a large bowl, use a stand mixer or handheld mixer to beat the cream cheese and softened butter until you achieve a silky consistency—about 2 minutes. Scrape down the sides of the bowl to make sure everything’s coming together nicely. Next, add the confectioners’ sugar, vanilla extract, and a pinch of salt. Start on low speed (yes, we don’t want an icing cloud!) for about 30 seconds, then crank it to high for 3 minutes. Give it a taste — if it’s too thick, add a splash of milk; too thin? Toss in more sugar!
Step 9: Assemble the Cake
Now comes the fun part—assembly! Using a large serrated knife, trim a thin layer off the top of each cooled cake layer to create a level top. Place one layer on your cake stand or turntable, and layer it with 3/4 to 1 cup of frosting on top. Stack the second layer upside down (this helps with stability) and add the same amount of frosting. Finish with the third layer right side up. Cover the top and sides of the cake generously with the remaining cream cheese frosting, and top with the reserved toasted nuts for that delightful crunch.
Step 10: Chill and Serve
For the final touch, chill that beauty in the fridge for at least 20 minutes before slicing. This waiting game ensures it holds its shape when you cut it. If you plan to keep it longer than 4 hours, I recommend taking it out about 2 hours before serving to let it come to room temperature.
Tips & Tricks
– Chill Your Ingredients: Ensure your butter and cream cheese are soft but still cool for a flawless frosting consistency.
– Fresh Carrots: Grate fresh carrots instead of using pre-packaged ones for improved flavor and moisture.
– Mix It Up: Feel free to swap in other nuts or even dried fruits for extra texture.
– Flavor Boost: A dash of orange zest in your frosting can add an extra zing that pairs well with the carrots.
– Leveling the Cake: When trimming the top of the cake, use a gentle sawing motion and let the knife do the work for even layers.
How Do You Store The Leftovers?
Leftover cake can be stored tightly covered in the refrigerator for up to 5 days. This will keep it fresh and ready for indulgent snacking. If you need to store it for longer, consider slicing it and placing wax paper in between layers to minimize sticking. Just remember to bring it back to room temperature before serving for the best flavor and texture.
Nutrition Information
This decadent 3-tier carrot cake, when sliced into generous pieces, provides approximately 450 calories per slice. Packed with whole ingredients, the flavor bursts from the carrots and spices, while the protein from the nuts and cream cheese gives you some goodness. It’s a dessert you can feel good about indulging in, especially for special occasions.
What Sides Would Complement?
– Fresh Fruit Salad: A light, colorful fruit salad balances the richness of the cake.
– Vanilla Ice Cream: A scoop of vanilla bean ice cream adds a creamy texture that complements the spiced cake.
– Coffee or Tea: Hot beverages work wonderfully with sweet desserts; they offer a perfect contrast in temperature.
– Cheese Platter: A selection of cheeses offers a savory counterpoint to sweet slices of cake.
– Light Whipped Cream: A dollop of whipped cream lightens up the dessert experience.
What Other Substitute Can I Use in 3 Tier Carrot Cake Recipe?
– Nut Substitutes: Swap walnuts with pecans or even pistachios for a different nutty flavor profile.
– Sugar Options: Use coconut sugar or monk fruit sweetener as a lower-calorie option.
– Gluten-Free Flour: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.
– Egg Replacement: Use flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) to make it vegan.
– Butter Alternatives: Coconut oil can replace butter in the frosting to keep it dairy-free.
Conclusion
In the end, this 3-tier carrot cake is not just a dessert; it’s a celebration of flavors and textures. It invites friends and family around the table, beckoning joy and laughter with each slice. Don’t shy away from this delightful recipe; it offers a warm hug in cake form that’s sure to impress. Whether you’re celebrating a special occasion or simply treating yourself, this cake is your ticket to smiles and contentment. Get baking, and enjoy every delicious bite!
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3 Tier Carrot Cake Recipe – Sweet Mama’s Kitchen
Description
Let’s get down to it! A 3-tier carrot cake is a classic dessert that turns the ordinary into something spectacular. Bursting with flavor and a fantastic texture that both kids and adults adore, carrot cake remains a go-to choice for gatherings, picnics, or a scrumptious treat at home. This recipe offers a fresh twist that keeps it relevant while maintaining that comforting, nostalgia-driven taste we all love. Added toasted nuts, warm spices, and a homemade cream cheese frosting make every bite unforgettable.
Ingredient
- For the Cake:
- New Additions:
- For the Cream Cheese Frosting:
Instructions
Step 1: Toast the Nuts
-
Preheat your oven to a cozy 300°F (149°C). Grab a large baking sheet and line it with parchment paper or a silicone mat for easy cleanup. Spread your chopped walnuts onto the baking sheet and slide them into the oven for about 6 to 8 minutes. Halfway through, give the pan a shake to make sure they toast evenly. Once they smell divine, remove them from the oven and let them cool for about 10 to 15 minutes.
Step 2: Prepare the Cake Pans
-
Next, let’s get the baking pans ready. Increase your oven’s temperature to 350°F (177°C). Grab two or three (9-inch) cake pans and grease them well with nonstick spray. Line the bottoms with parchment paper rounds, greasing the paper too. This little trick will help your cakes release flawlessly from the pans.
Step 3: Mix the Wet Ingredients
-
In a large mixing bowl, whisk together the light brown sugar, granulated sugar, vegetable oil, eggs, applesauce, and vanilla extract. Go at it until it’s well combined and no sugar lumps are in sight. You’ll want each ingredient to be welcomed into the mix.
Step 4: Combine the Dry Ingredients
-
In another sizeable bowl, blend the all-purpose flour, baking powder, baking soda, salt, and all those delightful spices: cinnamon, ginger, nutmeg, cloves, and allspice. Use a whisk to get everything mixed nicely.
Step 5: Bring It All Together
-
Now, pour the wet mixture into the dry ingredients. Using a spatula or a sturdy wooden spoon, fold them gently together until just combined. Be careful not to overmix; we want that cake to be soft and tender. Once combined, gently fold in the grated carrots and one cup of the previously toasted walnuts.
Step 6: Bake the Cakes
-
Divide the batter evenly among the prepared pans. If you’re using three pans, pop them in the oven for about 20 to 25 minutes. If you opted for just two, expect them to take about 30 to 35 minutes. Keep an eye out for a toothpick; it should come out clean when poked in the center.
Step 7: Cool the Cakes
-
Once baked, set the pans on a cooling rack for about an hour. After, run a knife along the edges and gently remove the cakes. Peel the parchment paper off and let them cool completely on the rack before frosting. This part is crucial; if the cakes are warm, the frosting will slide right off!
Step 8: Make the Cream Cheese Frosting
-
While the cakes cool, let’s whip up a frosting that’s smooth and creamy. In a large bowl, use a stand mixer or handheld mixer to beat the cream cheese and softened butter until you achieve a silky consistency—about 2 minutes. Scrape down the sides of the bowl to make sure everything's coming together nicely. Next, add the confectioners’ sugar, vanilla extract, and a pinch of salt. Start on low speed (yes, we don’t want an icing cloud!) for about 30 seconds, then crank it to high for 3 minutes. Give it a taste — if it’s too thick, add a splash of milk; too thin? Toss in more sugar!
Step 9: Assemble the Cake
-
Now comes the fun part—assembly! Using a large serrated knife, trim a thin layer off the top of each cooled cake layer to create a level top. Place one layer on your cake stand or turntable, and layer it with 3/4 to 1 cup of frosting on top. Stack the second layer upside down (this helps with stability) and add the same amount of frosting. Finish with the third layer right side up. Cover the top and sides of the cake generously with the remaining cream cheese frosting, and top with the reserved toasted nuts for that delightful crunch.
Step 10: Chill and Serve
-
For the final touch, chill that beauty in the fridge for at least 20 minutes before slicing. This waiting game ensures it holds its shape when you cut it. If you plan to keep it longer than 4 hours, I recommend taking it out about 2 hours before serving to let it come to room temperature.
Note
- Chill Your Ingredients: Ensure your butter and cream cheese are soft but still cool for a flawless frosting consistency.
- Fresh Carrots: Grate fresh carrots instead of using pre-packaged ones for improved flavor and moisture.
- Mix It Up: Feel free to swap in other nuts or even dried fruits for extra texture.
- Flavor Boost: A dash of orange zest in your frosting can add an extra zing that pairs well with the carrots.
- Leveling the Cake: When trimming the top of the cake, use a gentle sawing motion and let the knife do the work for even layers.
