Triple Layered Loaded Carrot Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease three 8-inch (20 cm) round cake pans and line the bottoms with parchment paper; grease parchment.

Dry ingredients

In a large bowl whisk together 3 cups flour, 1 tsp baking powder, 1 tsp baking soda, 2 tsp cinnamon, 1/2 tsp ground ginger and 3/4 tsp salt until evenly combined.

Wet ingredients

In the bowl of a stand mixer or a large bowl with a hand mixer, beat 1 cup vegetable oil with 1 cup granulated sugar and 1 cup packed light brown sugar until combined. Add 4 large eggs one at a time, beating briefly after each just until incorporated, then beat in 2 tbs vanilla.

Combine batter

With mixer on low, gradually add dry ingredients to wet and mix until just combined. Fold in 4 cups grated carrots, 1 cup drained crushed pineapple, 3/4 cup shredded coconut, 3/4 cup chopped nuts (if using) and 1/2 cup raisins (if using) until evenly distributed. Do not overmix.

Bake

Divide batter evenly among the three prepared pans (about 3 cups batter per pan). Smooth tops. Bake in the preheated oven 22–28 minutes, rotating pans halfway, until a toothpick inserted in center comes out with a few moist crumbs. Let cakes cool in pans 10 minutes, then run a knife around edges and invert onto racks. Remove parchment and cool completely.

Make the sauce while cakes bake: In a small saucepan over medium heat melt 4 tbs unsalted butter. Add 1/2 cup light brown sugar and stir until dissolved. Whisk in 1/2 cup heavy cream and 1/2 cup buttermilk. Bring to a gentle simmer, stirring, and cook 2–3 minutes. If you prefer a slightly thicker sauce, mix 1 tsp cornstarch with 1 tbs cold water and whisk into the simmering sauce and cook another minute until thickened. Remove from heat and stir in 1 tsp vanilla. Cool until slightly warm but still pourable.

Layer application: Place the first cake layer on your serving plate or cake board. Spoon or brush about 1/3 of the buttermilk sauce over the top of the layer, allowing some sauce to soak in. Repeat with the second layer, using another 1/3 of the sauce. Reserve remaining sauce to drizzle over plated slices or to brush sparingly over the top layer before frosting for added moisture (do not saturate).

Make frosting: In a large bowl beat 16 oz softened cream cheese and 8 tbs softened butter on medium speed until smooth and lump-free, about 2–3 minutes. Add 2 tsp vanilla and 1/4 tsp fine salt and mix. Gradually add 4 cups confectioners' sugar, 1 cup at a time, beating on low until incorporated and then on medium-high until creamy and spreadable. If frosting is too thick, add 1–2 tbs milk or cream to reach desired consistency. If too thin, add a little more powdered sugar.

Assemble cake: Place the first sauce-brushed cake layer on your stand or platter. Spread about 1 cup of frosting evenly over the top. Place the second layer, press gently, spread another cup of frosting. Place the third layer and apply a thin crumb coat of frosting to seal crumbs; chill 15–20 minutes to set. Apply remaining frosting to top and sides with an offset spatula, smoothing as desired.

Finish and garnish: Sprinkle toasted coconut flakes around the top and sides, press 1/2 cup chopped nuts around the perimeter or over the top, and dot with 1/2 cup pineapple tidbits if using. Use reserved buttermilk sauce to lightly drizzle over slices when serving. Grate a bit of extra carrot over the top for a fresh decorative touch.

Chill the frosted cake for at least 30 minutes before slicing for cleaner cuts. Store covered in the refrigerator for up to 4 days. Bring slices to room temperature 20–30 minutes before serving for best texture and flavor.