We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    11
  • Pinterest
    13
  • Save
    5
  • WhatsApp
  • Print
    14

Three-Layer Carrot Cake

  • Prep 20 min
  • Total 2 hr 15 min
  • Ingredients 16
  • Servings 12

Ingredients

Cake

1 1/2
cups granulated sugar
1
cup vegetable oil
3
eggs
2
cups Gold Medal™ all-purpose flour*
1
teaspoon baking soda
2
teaspoons ground cinnamon
1
teaspoon vanilla
1/2
teaspoon salt
3
cups shredded carrots (5 medium)
1
cup coarsely chopped nuts

Cream Cheese Frosting

1
package (8 oz) cream cheese, softened
1/4
cup butter, softened
2
to 3 teaspoons milk
1
teaspoon vanilla
4
cups powdered sugar

Garnish, if desired

Carrot slices or curls

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
700
Calories from Fat
330
% Daily Value
Total Fat
36g
56%
Saturated Fat
10g
50%
Trans Fat
0g
Cholesterol
80mg
26%
Sodium
300mg
13%
Potassium
200mg
6%
Total Carbohydrate
86g
29%
Dietary Fiber
2g
9%
Sugars
67g
Protein
6g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

*If using self-rising flour, omit baking soda and salt.

For 10 grams of fat and 280 calories per serving, substitute 1/2 cup unsweetened applesauce for 1/2 cup of the oil and 1 egg plus 4 egg whites for the eggs. Omit nuts.

Substitute 3 cups chopped, peeled tart apples (3 medium) for the carrots.

Add 1 can (8 oz) crushed pineapple, well drained, and 1/2 cup flaked or shredded coconut with the carrots.

Substitute 3 cups shredded zucchini (about 1 1/2 medium) for the carrots.

A new twist to an all time favorite.

Directions

  • 1 Heat oven to 350°F. Grease bottom and sides of 3 (8-inch) round cake pans with shortening; lightly flour.
  • 2 In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, baking soda, cinnamon, vanilla and salt; beat on low speed 1 minute. Stir in carrots and nuts. Divide batter evenly among pans.
  • 3 Bake 25 to 28 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans on cooling racks 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
  • 4 In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.
  • 5 Spread frosting on top of 1 cake layer (do not frost side); this will be the top layer. Fill decorating bag with 1-inch hole or large freezer plastic bag with remaining frosting. If using plastic bag, cut 1-inch hole in bottom corner of bag. Pipe dollops of frosting, sides touching, on tops of remaining 2 cake layers. Freeze frosted layers 15 minutes. Assemble cake. Decorate with carrots. Store frosted cake or any remaining frosting covered in refrigerator.

A new twist to an all time favorite.

Rate and Comment

A new twist to an all time favorite.