Three-Layered Carrot Cake

17 ingredients
6 steps

Ingredients

  • 6 large eggs, separated
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup orange juice
  • 1/3 cup sour cream
  • 1-1/2 cups butter, softened
  • 1-1/2 cups sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon grated orange zest
  • 1-1/2 teaspoons minced fresh thyme, optional
  • 2 cups finely shredded carrots (about 4 medium)
  • 1 cup chopped pecans
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 tablespoon grated orange zest
  • 1 tablespoon orange juice
  • 8 to 8-1/4 cups confectioners' sugar

Directions

  1. 1
    Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of three greased 8-in. square baking pans with parchment paper; grease paper.
  2. 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. Add egg yolks, one 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.
  3. 3
    With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Gently fold in shredded carrots and pecans.
  4. 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.
  5. 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.
  6. 6
    Spread frosting between layers and over top and sides of cake. Refrigerate until serving.

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