Layered Carrot Cake from Scratch - Best EVER!!
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Layered Carrot Cake from Scratch - Best EVER!!
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Layered Carrot Cake from Scratch is simply amazing. You're going to love the flavor, texture, and taste of this super moist, homemade carrot cake!
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Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup unsalted butter, melted and cooled
- ¾ cup light brown sugar, packed
- ¾ cup granulated sugar
- 3 large eggs
- 2 teaspoon vanilla extract
- 3 cups grated carrots
- 8 ounces canned crushed pineapple, drained well
- 1 cup chopped walnuts or pecans, divided
- ½ cup raisins
- coating baking spray
For the cream cheese frosting
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Bring out all supplies and measure all ingredients.
- Grate carrots with a box shredder or food processor and set aside.
- Preheat the oven to 350°F.
- Spray two 9-inch cake pans with baking spray. Using a pastry brush, spread the spray all over the inside of the pans to evenly coat or cover the bottom of the pan with parchment paper. Set aside.
- In a large bowl, whisk together the flour, cinnamon, baking soda, salt, nutmeg, and cloves.
- Whisk until blended.
- Place the butter and sugars in a stand mixer with the paddle attachment or in a large bowl using an electric hand mixer.
- Mix until smooth.
- Add eggs and vanilla extract. Blend well.
- Whisk in dry ingredients to the wet and stir until just combined, scraping down the sides.
- Stir for about 30 seconds until everything is mixed in well.
- Add grated carrots, pineapple, raisins and half of the walnuts.
- Stir until combined.
- Divide the batter between the two cake pans. Smooth out the top and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes in the pans. Invert the pans and transfer to a wire wrack. Cool completely.
Cream Cheese Frosting
- While cakes cool, make the frosting by combining cream cheese and butter in a large bowl. This can be done using a spatula, or with a stand or hand mixer.
- Whip on medium until smooth.
- Add the vanilla and cinnamon.
- Stir in powdered sugar and mix until completely combined, scraping down the sides as needed.
- Turn the mixer on to medium-high and whip until light and fluffy, 2 minutes.
Assembling the Cake
- Once the cakes are cool, take the parchment paper off the bottoms. Place one of the cakes bottom side down onto serving platter. There should be very little doming, but if there is trim off a bit with a bread knife to make it more level. Add 1-½ cups of the frosting on top of the cake and with a spatula, smooth out to the edges.
- Invert the second cake and place bottom side up on top of the frosting.
- Add a crumb coat (which is a thin layer of frosting that seals in stray crumbs) to the entire cake. Place it in the fridge for at least 2 hours to set.
- Frost with the remaining cream cheese frosting.
- Add the walnuts along the bottom edge of the cake.
- Slice.
- And serve.
- Enjoy every bite!
Notes
- Tips: Feel free to add ¼ cup of shredded coconut. Instead of raisins, use currents and hazelnuts in place of pecans or walnuts. For a little added spice, add ½ teaspoon of ground ginger.
- Tips: Feel free to add ¼ cup of shredded coconut. Instead of raisins, use currents and hazelnuts in place of pecans or walnuts. For a little added spice, add ½ teaspoon of ground ginger.
- Cover leftover cake with foil or plastic wrap and store in fridge up to 4 days.
- Cover leftover cake with foil or plastic wrap and store in fridge up to 4 days.
- To freeze: Wrap in foil, plastic freezer wrap or in an airtight container. Will keep up to 4 months.
Nutrition Information
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Calories
602kcal
(30%)
Carbohydrates
107g
(36%)
Protein
8g
(16%)
Fat
52g
(80%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
7g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
160mg
(53%)
Sodium
356mg
(15%)
Potassium
340mg
(10%)
Fiber
3g
(12%)
Sugar
81g
(162%)
Vitamin A
6871IU
(137%)
Vitamin C
4mg
(4%)
Calcium
98mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 602 kcal
% Daily Value*
| Calories | 602kcal | 30% |
| Carbohydrates | 107g | 36% |
| Protein | 8g | 16% |
| Fat | 52g | 80% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 160mg | 53% |
| Sodium | 356mg | 15% |
| Potassium | 340mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 81g | 162% |
| Vitamin A | 6871IU | 137% |
| Vitamin C | 4mg | 4% |
| Calcium | 98mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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