Triple Layer Carrot Cake

3 minutes
July 28, 2021
Carole Jones
I spent my whole day today making carrot cakes for a customer. He ordered them as business Christmas gifts. It was a great day except for one problem: I didn’t get to taste them. I so wanted to take a generous slice out of just one. Do you think he would have noticed??? Maybe cut a circle out of the middle, remove it to eat, fill the hole with paper towels and frost it smooth. (Any Cosby Show fans out there???)

Triple Layer Carrot CakeI decided today that cakes are my favorite item to bake. Yep, they are a lot of work, but I love stacking those three layers together and then decorating them. I took a couple Wilton classes years ago and they have certainly come in handy.

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Triple Layer Carrot Cake

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A triple layer of perfectly moist and delicious carrot cake that is topped with a brown sugar cream cheese frosting.


  • 2 C all purpose flour

  • 1 1/2 Tb cinnamon

  • 3/4 tsp baking soda

  • 1/4 tsp baking powder

  • 4 large eggs

  • 3/4 C canola oil

  • 2 C sugar

  • 1 tsp kosher salt

  • 1 pound freshly grated carrots

  • 3/4 c pecan or walnut pieces


  • 1 1/2 C butter, room temperature

  • 8 oz cream cheese, room temperature

  • 1/4 C brown sugar

  • 1 t vanilla

  • 3 T milk

  • 5 C powdered sugar


  1. Preheat oven to 350 degrees.  Grease  and flour three 8″ cake pans
  2. In a medium bowl, whisk together flour, baking soda, baking powder and cinnamon.
  3. In your mixer bowl fitted with whisk attachment, beat the eggs on high until light and fluffy.  Decrease the speed to medium, add the oil, sugar and salt.  Decrease speed to low and gradually add flour mixture.
  4. Remove bowl from the mixer and fold in the carrots and nuts with a rubber spatula.
  5. Divide batter evenly among the cake pans.  Bake for 38-40 minutes and cool for 5 minutes before removing them from the pans.  Allow to cool completely before frosting the cakes
  6.  Cream the butter and cream cheese together in an electric mixer.  Be sure they are room temp or your frosting will be lumpy.
  7. Add the brown sugar and vanilla.  Beat for 2 minutes.  Turn off the mixer and add 2 C of powdered sugar.  Turn the mixer of low speed and allow to incorporate.  Add milk and remaining powdered sugar.  If you want a thinner frosting, add more milk or thicker, add more powdered sugar.
  • Author: Carole Jones


  • Serving Size: 1/17th
  • Calories: 652
  • Sugar: 66g
  • Sodium: 192mg
  • Fat: 36g
  • Saturated Fat: 14g
  • Unsaturated Fat: 19g
  • Trans Fat: 0g
  • Carbohydrates: 79g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 100mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


13 years ago

Very lovely job.

12 years ago

These look delish! And that is definitely my fav Cosby show! Every now and then I crave a yellow cake with chocolate frosting and then I am sooooo tempted to cut out the middle, stuff a paper towel inside and re ice it!!! So glad I found your delish blog! 😉

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