Triple Layer Carrot Cake

Kitchen Tested
  • Yield 20 servings
  • Prep 40 mins
  • Cook 60 mins

A three layered carrot cake with luscious white chocolate cream cheese icing.

Kory's Carrot Cake
Mark Boughton Photography / styling: Teresa Blackburn

Ingredients

Cake:
4 large eggs
1 1/3 cups vegetable oil
2 1/4 cups sugar
2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
20 ounces carrots, finely chopped (about 3 1/4 cups)
1/2 cup chopped walnuts
1 cup crushed pineapple, well-drained
White Chocolate Cream Cheese Icing:
1 1/2 pounds cream cheese, room temperature
2 cups white chocolate chips, melted
3/4 cup (1½ sticks) unsalted butter, room temperature
2 teaspoons grated lemon rind
Chopped walnuts, for garnish

Instructions

  1. To prepare cake, preheat oven to 350F. Line bottom of three 8-inch round cake pans with parchment paper. Leave sides of pan dry—no cooking spray needed.
  2. Combine eggs and oil in a large mixing bowl. Beat 2 minutes with a mixer on medium speed. Add 1 cup sugar and continue mixing 2 minutes. Add remaining sugar and mix 3 to 4 minutes.
  3. Combine flour and next 6 ingredients (flour through nutmeg); add to egg mixture, beating on low speed until blended, about 1 minute. Add carrots, walnuts and pineapple; mix until well combined.
  4. Divide batter evenly among pans.
  5. Bake 60 minutes, or until a wooden pick inserted in the center comes out clean.
  6. Cool to room temperature on a wire rack. Run knife around edge of cakes and remove from pans. Wrap in plastic wrap and refrigerate overnight.
  7. To prepare icing, place cream cheese in mixing bowl; beat with a mixer on medium speed until smooth. Add melted chocolate a little at a time, continuing to beat at medium speed. Add butter a little at a time. Scrape down sides of bowl; add lemon rind and beat until combined.
  8. Remove cakes from refrigerator. Ice top of one layer. Place second layer on top; ice top. Place third layer on top; ice top and sides of cake. Press chopped walnuts into sides of cake. Serves 20.

—Recipe by Kory Rollison

 

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