Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, carrot cake, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Carrot cake has always been one of my favorite desserts.
Truthfully, I’ve only ever made a classic carrot cake that is one tier and topped with cream cheese frosting. Those types of cakes are easy to make and certainly not a daunting task by any means. But you know what? In life, we need to face some challenges. I came across this three tier carrot cake and thought to myself that it certainly looked like a challenge and I was up for it! Now, don’t get me wrong, this cake isn’t insanely hard to make but it is harder than a regular, run-of-the-mill cake.
What I learned when making this decadent confection is that planning is necessary. This isn’t the type of recipe that you can just jump into on a Tuesday afternoon. You definitely want to block some time off during your day to get this sweetheart of a dessert completed.
When I made this cake it definitely didn’t look like it came out of a bakery, but you know what? who cares. it tasted wonderful! I can work on the presentation the next time I make it. So, don’t get discouraged, try your best, and enjoy this skyscraper carrot cake 🙂
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Quick Tip: Feel free to shred your own carrots or use the pre-shredded bagged variety.