### How to Make a 3-Layer Carrot Cake with Lemon Buttercream Frosting
Are you looking to wow your guests with an exquisite carrot cake? This three-layer masterpiece combines the natural sweetness of carrots with the zesty tanginess of lemon, all held together by a rich buttercream frosting. Follow these detailed steps and enjoy creating a delightful treat that's perfect for any occasion.
#### Ingredients
- 2 cups (400g) granulated sugar
- 1 cup (200g) unsalted butter, softened
- 6 large eggs
- 3 cups (360g) all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 tsp baking soda
- 1 tbsp grated fresh lemon zest
- 1 cup (125g) shredded carrots
- ¼ cup (55g) chopped walnuts or pecans (optional)
- For the frosting:
- 3 cups (290g) powdered sugar
- 6 tbsp (84g) unsalted butter, softened
- 2 tbsp freshly squeezed lemon juice
- 1 tsp vanilla extract
- 2 to 4 tbsp milk (as needed)
#### Equipment Needed
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Pastry brush
- Three 8-inch cake pans
- Cooling rack
### Step-by-Step Instructions
1. **Preheat Oven and Prepare Pans:**
- Preheat your oven to 350°F (175°C).
- Grease three 8-inch round cake pans with cooking spray or butter, then line the bottoms with parchment paper circles.
2. **Mix Dry Ingredients:**
- In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, and baking soda until well combined. Set aside.
3. **Cream Butter and Sugar:**
- In an electric mixer, beat the butter and sugar on medium-high speed for about 5 minutes, or until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
4. **Mix Wet Ingredients:**
- Beat in the lemon zest, followed by the dry ingredients mixture in three parts, alternating with the milk (starting and ending with the dry ingredients). Mix just until combined.
5. **Fold in Carrots and Nuts:**
- Gently fold in the shredded carrots and chopped nuts if using.
- Divide batter evenly among the prepared pans and smooth out the tops with a spatula.
6. **Bake Cake Layers:**
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in the pans on wire racks for about 10 minutes before removing them from the pans completely. Let them cool completely.
7. **Make Lemon Buttercream Frosting:**
- In a large bowl, beat together the butter and powdered sugar until smooth.
- Add in the lemon juice, vanilla extract, and milk (start with 2 tablespoons) one tablespoon at a time, mixing well after each addition, until the desired consistency is reached.
8. **Assemble the Cake:**
- Place the first layer on a cake stand or plate.
- Apply a thin layer of frosting to the top and sides of this layer; this is called "crumb coating" which helps retain the moisture in the cake.
- Allow the crumb coat to set for about 15 minutes, then apply a second thicker layer of frosting over the entire cake.
9. **Decorate:**
- Use an offset spatula or piping bag with a large round tip to pipe frosting onto the sides and top of the cake.
- You can also add some fresh lemon zest or edible flowers for a garnish.
10. **Serve Immediately:**
- Once your 3-layer carrot cake is fully frosted, it’s time to serve! Enjoy this delicious treat with family and friends.
#### Tips
- To ensure the best texture, always measure your dry ingredients properly.
- Use freshly grated lemon zest for maximum flavor impact.
- Adjust the amount of frosting based on how thick you like your layers.
By following these steps, you'll be able to create a delightful 3-layer carrot cake with a zesty lemon buttercream frosting that's sure to impress. Perfect for any celebration, this cake is both classic and unique – enjoy making it as much as you’ll enjoy sharing it!