Three-Layered Carrot Cake
TOTAL TIME: Prep: 1 hour + cooling Bake: 20 min. + cooling
YIELD: 16 servings.
My mom loved carrots so much she put them in various dishes at least five times a week when I was growing up. Her specialty was a homemade carrot cake that was requested for every special occasion. When I made this for her 70th birthday, she cried with each bite. —Paula Marchesi, Lenhartsville, Pennsylvania
Ingredients
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6 large eggs, separated
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2-1/4 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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2/3 cup orange juice
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1/3 cup sour cream
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1-1/2 cups butter, softened
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1-1/2 cups sugar
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1/2 cup packed brown sugar
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1 teaspoon grated orange zest
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1-1/2 teaspoons minced fresh thyme, optional
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2 cups finely shredded carrots (about 4 medium)
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1 cup chopped pecans
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FROSTING:
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2 packages (8 ounces each) cream cheese, softened
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1 tablespoon grated orange zest
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1 tablespoon orange juice
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8 to 8-1/4 cups confectioners' sugar
Directions
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1.
Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 3 greased 8-in. square baking pans with parchment; grease paper.
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2.
In another bowl, whisk flour, baking soda and salt. In a small bowl, whisk orange juice and sour cream. In a large bowl, cream butter, sugars and orange zest until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. If desired, beat in thyme. Add flour mixture alternately with orange juice mixture, beating well after each addition.
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3.
With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Gently fold in shredded carrots and pecans.
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4.
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
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5.
For frosting, in a large bowl, beat cream cheese, orange zest and juice until blended. Gradually beat in enough confectioners’ sugar to reach desired consistency.
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6.
Spread frosting between layers and over top and sides of cake. Refrigerate until serving.
Nutrition Facts
1 slice: 744 calories, 35g fat (18g saturated fat), 145mg cholesterol, 420mg sodium, 104g carbohydrate (88g sugars, 2g fiber), 7g protein.
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