Looking for a great Carrot Cake recipe? Look no more, this 3 tiered carrot cake is packed full of flavor and easy to make! Great for springtime parties, Easter celebrations, birthday parties, or just because! Enjoy!
Three Layer Carrot Cake with Cream Cheese Frosting
Ingredients
1 ½ cup butter, unsalted (3 sticks), or dairy free margarine
2 cups sugar
2 tsp. vanilla
1½ tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. xanthan gum
6 eggs
3 cups carrots, grated
1 cup chopped pecans, toasted
Cream Cheese Icing
Ingredients
8 oz. cream cheese, or Daiya Cream Cheese or Soy Cream Cheese
½ cup butter, unsalted (1 stick), or Dairy free margarine
1 lb. powdered sugar
1 tsp. vanilla
1 cup chopped pecans, toasted
Directions
Using a stand mixer, cream butter. Add the sugar and vanilla, mix well.
In a medium bowl combine flour, baking powder, baking soda, salt, cinnamon, and xanthan gum. Mix well and set aside.
Scrape down sides of bowl. Add two eggs, mix well. Add 1/3 of the flour, mix well. Repeat with two eggs and 1/3 of the flour, mix well. Repeat with remaining eggs and flour. Add carrots and mix for 1-2 minutes until very well mixed. Remove bowl from mixer. Scrape down sides of bowl, fold in chopped pecans.
Scrape down sides of bowl. Add two eggs, mix well. Add 1/3 of the flour, mix well. Repeat with two eggs and 1/3 of the flour, mix well. Repeat with remaining eggs and flour. Add carrots and mix for 1-2 minutes until very well mixed. Remove bowl from mixer. Scrape down sides of bowl, fold in chopped pecans.
Divide the batter evenly and spread into the 3 prepared pans. Place pans on center rack in preheated oven. Bake for 30-35 minutes or until toothpick inserted comes out clean and top bounces back when touched.
Allow cakes to cool for 15-20 minutes. Invert cakes onto wire racks or onto wax paper. When cakes are completely cooled prepare icing.
Allow cakes to cool for 15-20 minutes. Invert cakes onto wire racks or onto wax paper. When cakes are completely cooled prepare icing.
Icing Directions
Cream butter with cream cheese and vanilla until smooth. Slowly add powdered sugar until all the sugar is mixed in. Now you can either stir in pecans or save the pecans for the top of the cake.
Frost a thin layer of icing onto first layer. Place second layer directly on top. Frost a thin layer on top. Add the third layer. Use the remaining icing and spread evenly on the top and sides of cake. If you did not fold in the nuts, sprinkle the nuts on top. If you have extra pecans halves, place along edges of the bottom of cake.
Enjoy!
This recipe was converted by request from Amee, a guest of G-free Foodie by Gluten Free Mama