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Triple Layer Carrot Cake with Walnuts

Triple Layer Carrot Cake with Walnuts

A moist and flavorful triple layer carrot cake with walnuts, topped with creamy cream cheese frosting.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups All-purpose flour Provides structure to the cake.
  • 2 cups Granulated sugar Sweetens the cake.
  • 1 teaspoon Baking powder Helps the cake rise.
  • 1 teaspoon Baking soda Also helps the cake rise.
  • 1 teaspoon Ground cinnamon Adds warmth and flavor.
  • 1/2 teaspoon Ground nutmeg Enhances the cake's flavor.
  • 1/2 teaspoon Salt Balances the sweetness.
  • 1 cup Vegetable oil Keeps the cake moist.
  • 4 large Eggs Provides structure and moisture.
  • 3 cups Grated carrots Adds moisture and sweetness.
  • 1 cup Chopped walnuts Adds crunch and flavor.
  • 1 teaspoon Vanilla extract Enhances flavor.
Frosting Ingredients
  • 8 oz Cream cheese Softened for easy mixing.
  • 1/2 cup Unsalted butter Softened for easy mixing.
  • 4 cups Powdered sugar Sweetens the frosting.
  • 1 teaspoon Vanilla extract Adds flavor to the frosting.
  • 1-2 tablespoons Milk Adjust for frosting consistency.

Equipment

  • mixing bowls
  • whisk
  • Spatula
  • 9-inch round cake pans
  • oven
  • Wire racks
  • electric mixer

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Wash, peel, and grate the carrots. Set aside.
  3. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In another bowl, whisk together vegetable oil, eggs, grated carrots, and vanilla extract until smooth.
  5. Gradually pour the wet mixture into the dry ingredients and stir until just combined.
  6. Fold in the chopped walnuts gently.
  7. Divide the batter evenly among the three prepared cake pans and smooth the tops.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  10. For the frosting, beat together cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth. Add milk as needed for consistency.
  11. Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top. Repeat with the second layer.
  12. Add the third layer and frost the top and sides of the cake with the remaining frosting. Garnish with extra chopped walnuts if desired.
  13. Slice and serve your delicious Triple Layer Carrot Cake with Walnuts!

Notes

This cake is perfect for celebrations and can be adapted for gluten-free or vegan diets.