Triple Layer Carrot Cake Recipe

Cake Preparation

1. 1

   Preheat the Oven

   Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

2. 2

   Mix Dry Ingredients

   In a large bowl, combine flour, sugar, baking soda, baking powder, cinnamon, and salt. Mix well.

3. 3

   Combine Wet Ingredients

   In another bowl, whisk together the oil, eggs, and vanilla extract until well combined.

4. 4

   Mix Together

   Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the grated carrots and sun-dried cranberries.

5. 5

   Bake the Cakes

   Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

6. 6

   Cool the Cakes

   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.

7. 7

   Prepare the Salted Caramel

   While the cakes cool, prepare the salted caramel by heating sugar in a saucepan over medium heat, stirring until it melts and becomes golden. Add butter and cream, stirring until smooth. Add salt to taste. Let cool.

8. 8

   Assemble the Cake

   Once the cakes are completely cool, place one layer on a serving platter. Spread a layer of salted caramel on top, add the second layer, and repeat. Top with the third layer and drizzle more salted caramel over the top.

9. 9

   Serve

   Slice the cake and serve, optionally garnished with additional cranberries or caramel.