Triple Layer Carrot Cake

Updated at: Thu, 17 Aug 2023 08:01:17 GMT

Step 1

Preheat oven to 170C. Lightly grease 3 x 9inch diameter cake tins. Line bottom of tins with baking paper.

Step 2

Add eggs 1 at a time, beating well after each addition.

Step 3

Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl and stir with a whisk until combined.

Step 4

Gradually stir in the flour mixture to the eggs, oil and sugar. Mix on low until combined.

Step 5

Stir through carrots and pecans until combined.

Step 6

Pour batter into prepared pans, dividing equally and bake about 45 mins or until toothpick inserted into centre comes out clean.

Step 7

Cool in pans on racks for 15 mins before turning out onto cooling rack to cool completely.

Step 8

Using electric mixer, beat all ingredients in bowl until smooth and creamy

Step 9

Place 1 cake layer on platter and spread with roughly ¾ cup of icing.

Step 10

Place another cake layer on top and spread with another ¾ cup of icing.

Step 11

Place final layer on top and spread remaining icing over sides and top of cake.

Step 12

Place in fridge to set icing.

Step 13

Don't be afraid to use lots of cinnamon and nutmeg! Make sure you beat the cream cheese really well before adding the other ingredients so you don't get lumps of cream cheese in the icing. It says "finely" grate the carrot, but you don't have to worry about our fine it is. About the size of normal shredded cheese is fine. As all three cakes probably won't fit on one shelf in the oven, don't forget to rotate them after 20 mins.

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