Carrot Cake is one of my favorite desserts. My grandmother always made a wonderful Triple Layer Carrot Cake with Cream Cheese Frosting adding her own little twist to it… She says the secret is in the maple syrup and ginger.
We just made my grandmother’s wonderful Carrot Cake this weekend, I thought I would share her recipe with you.
Triple Layer Carrot Cake
1 1/4 Canola oil
1/2 cup pure Maple syrup
1 cup granulated sugar
1 cup light brown sugar
3 cups peeled, graded and well-drained carrots (I have played around with this and put 3 1/2 cups)
2 cups all-purpose flour
pinch of salt
1/2 tsp ground ginger
2 tsp baking powder
2 tsp baking soda
1 Tbsp cinnamon
1 1/2 tsp allspice
1 1/2 teaspoon nutmeg
1 cup chopped pecans
1/3 cup raisins (I use very little since one of my children doesn’t like raisins, you can add more for your liking)
32 oz or 3 8 oz packages of cream cheese (set out in advance so it’s soft before making frosting)
1/2 cup salted butter/ 1 stick (also set out so that it is soft)
2 cups powdered sugar
1 1/2 tsp pure vanilla extract
Preheat oven to 325 degrees. Take 3 round cake pans 8″ or 9″and lightly grease. Use parchment paper or wax paper and line the bottom of each pan then lightly grease the paper. I use butter to coat the parchment paper.
Add eggs, oil and maple syrup into a large mixing bowl. Beat for a couple of minutes then gradually add in both sugars, continue beating for 3-4 minutes. Add carrots until thoroughly mixed, then set to the side.
In another bowl place the rest of the cake ingredients, stirring together until combined well.
Add dry ingredients slowly into the oil, maple syrup, carrot and sugars mixture beat together until well mixed.
Pour batter into the cake pans equally so that your layers will look as even as possible. Place in the oven and cook for about 45 minutes until toothpick comes out clean. You’ll notice cakes will just begin to pull away from the sides.
Remove from oven and let cakes cool in the pans on wire rack. After 20 minutes remove cakes from pans and parchment paper and let cool for another 1-2 hours. If you have enough room you can lightly wrap the cakes and place in your refrigerator. This will really help when putting the frosting on.
Just before you are ready to ice the cakes place all of your frosting ingredients together in a medium bowl. Beat for just a few minutes making sure they are combined nicely together.
Take one of the cakes and place it on a cake plate or a large plate top down. Frost the cake to the thickness you like (if you like a lot of frosting you may need to make more icing). Repeat this step with the next 2 cakes. I usually put more on the top layer and down the sides. Yummy! Keep refrigerated and enjoy 🙂
If you would prefer to only make 2 layers instead of a Triple Layer Carrot Cake just cut the ingredients back by 1/3.
Do you like Triple Layer Carrot Cake? What kind of frosting do you like to use?
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