Triple Layer Carrot Cake with Cream Cheese Frosting

Something about carrot cake just says spring to me!  Of course, in Utah right now we aren’t sure if it is spring or winter.  The weather has been completely uncooperative lately and my boys are beginning to riot from the lack of physical activity outside.  For a sweet escape from the wintery weather outside I whipped up a carrot cake the other day.  It happened to be for a church function and it was going to be one of the centerpieces for a spring table.  I wanted the cake to be simple, comforting, and delicious!  There aren’t too many frills when it comes to this cake but it is oh so divine!

Carrot Cake

  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 2 tsp baking soda
  • 1/2 tsp cloves
  • 2 tsp cinnamon
  • 1 tsp salt
  • 2 cups buttermilk
  • 4 cups flour
  • 3 cups shredded carrots

Preheat oven to 350° F.  Grease and flour 3 – 8″ round cake pans.  In a large bowl cream butter and sugar.  Add the eggs, vanilla, and buttermilk, beat well.  In a medium bowl combine the baking soda, spices, salt, and flour [I used salted butter so I omitted the salt].  Add the flour mixture to the wet ingredients, mix.  Using a rubber spatula fold in the shredded carrots.  Divide the batter equally into each of the three cake pans.  Bake for 25-27 minutes.  Remove and allow to cool on wire racks.


Cream Cheese Frosting

  • 16 oz cream cheese, softened
  • 1 tsp vanilla
  • 6 cups powdered sugar
  • 2-3 tblsp milk

In a medium bowl beat the cream cheese, vanilla, and powdered sugar.  Add as much or as little as milk as you like until you reach the consistency you want.

Since I didn’t mix any nuts into this cake I decided to press chopped walnuts on the sides.  It really adds a bit of elegance.  I wanted people who like nuts and those who don’t to enjoy this cake.  I wish I had a picture of the cake before it was cut but this was all that was left after the dinner party!


  1. I just made this, I halved the recipe and it turned out heavenly! Best frosting too thanks for this recipe!


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