Triple layer carrot cake with citrus cream cheese frosting

[Elizabeth_11]

Triple layer carrot cake with citrus cream cheese frosting

This is my scrumptious recipe for a wonderful, very moist carrot cake. It is laced with a bit of citrus zest and frosted with a dreamy citrusy cream cheese frosting. This seems to be everyone's favorite cake that I make!

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CAKE

• 1 c sugar
  
• 1 c brown sugar
  
• 1-1/4 c vegetable oil
  
• 4 large eggs
  
• 1 tsp vanilla
  
• 1 T finely grated orange zest
  
• 1 T finely grated lemon zest
  
• 2 c all purpose flour
  
• 2 tsp baking powder
  
• 2 tsp baking soda
  
• 1 tsp salt
  
• 1 tsp ground cinnamon
  
• 3/4 tsp ground nutmeg
  
• 3 c finely grated peeled carrots (about 1 pound)
  

FROSTING

• 3 8-ounce packages cream cheese
  
• 1 c (2 sticks) unsalted butter, room temperature
  
• 3 c powdered sugar
  
• 2 tsp grated orange peel
  
• 1 or 2 teaspoons grated lemon peel
  
• 1 tsp vanilla extract
  
• milk or cream for consistency
  
• toasted/candied pecans or walnuts (optional)
  

Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugars and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Add vanilla and zests. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots.

Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)

Frosting: beat slightly softened cream cheese and softened butter til creamy. Gradually add the 3 cups sugar, zests and vanilla to taste. Add last cup of sugar if sweeter is desired. Add small spoonfuls of cream or milk if necessary. Refrigerate if it needs to stiffen up a bit.

**I always add candied chopped pecans to the side of the cake. Simply coat the pecans/walnuts in a little bit of corn syrup and toast in the oven until fragrant. Chop them coarsely and press against side of cake, if desired.**

Keywords: Dessert, Easy, Cake

( RG434 )