Cake & Cookie Recipes > 3 Layer Carrot Cake

How to make 3 layer carrot cake:
This recipe for carrot cake includes the addition of pineapple to give it a sharp fruity tang. This cake is also three layered rather than the more usual tray bake carrot cake.


8oz plain/all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons bicarbonate of soda
1 teaspoon salt
2 teaspoons cinnamon
8oz caster/superfine sugar
1 1/4 cup vegetable oil
4 eggs
2 cups finely grated carrot
1 cup pineapple drained and crushed
2oz walnuts

for frosting:

2oz softened butter
8oz soft cream cheese
1 teaspoon vanilla essence
1lb sifted icing/confectioner's sugar
(see measure conversions for more information)


- Sift the flour with the bicarbonate of soda, baking powder, salt and cinnamon.
- Add the sugar and the oil.
- Mix in the eggs.
- Add carrots, nuts, pineapple and mix again.
- Pour the mixture into 3 well-greased and floured 9 inch tins.
- Bake at 180 degrees Centigrade for about 40 minutes.
- Allow to cool then turn out onto a wire rack.
- Cream together the butter, cream cheese, and vanilla.
- Beat in the icing sugar making sure the mixture is smooth.
- Spread this mixture between each layer of the cake.
- Sandwich the layers together together.
- Spread some of the mixture on top and sprinkle with cinnamon.