Layered Carrot Cake with Cream Cheese Frosting
User Reviews
5
Layered Carrot Cake with Cream Cheese Frosting
Description
The Layered Carrot Cake is prepared by combining grated carrots with a flour mixture seasoned with baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. The sugars and eggs are blended with oil and then combined with the dry ingredients and carrots to form a moist batter. Baking yields two round cakes with a tender texture and aromatic warmth from the spices.
The frosting consists of softened cream cheese and butter blended with vanilla and sifted confectioners' sugar to create a creamy and smooth finish that complements the spiced cake layers. Optional pecan garnish adds a crunchy contrast to the soft cake and rich frosting.
This cake is well-suited for dessert after meals or special occasions where a spiced, moist cake is desired. It can be stored covered in the refrigerator for up to five days to maintain freshness.
Variations include using melted coconut oil for a subtle coconut flavor, adding freshly grated ginger for extra spice, or incorporating chopped nuts into the batter or as a topping. These adjustments can tailor the flavor profile to personal preferences.
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch ground cloves optional
- 1/2 teaspoon salt
- 1 pound carrot peeled, grated and patted dry (about 7, medium
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar packed
- 4 egg large
- 1 1/2 cups canola oil or vegetable oil
Ingredients
- 2 cups cream cheese softened but still cool (16 ounces)
- 12 tablespoons butter softened but still cool (1 1/2 sticks, unsalted
- 1 teaspoons vanilla extract
- 2 1/2 cups confectioners' sugar sifted
- pecans optional, chopped, for garnish
Instructions
For the Cake:
- Adjust an oven rack to the middle position. Preheat oven to 350 degrees F. Grease two 9-inch round cake pans with butter. Dust with flour and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Set aside.
- In a food processor fit with a metal blade, process granulated sugar, brown sugar and eggs until thoroughly combined, about 20 seconds. With the processor running, add the oil through the feed tube and blend until mixture is light in color, about another 20 seconds.
- In a large bowl, combine the wet ingredients from the food processor, the flour mixture, and the grated carrots. Stir with a wooden spoon or rubber spatula until combined and no flour streaks remain.
- Pour the batter into the two prepared cake pans (dividing the batter evenly). Bake at 350 degrees F for 35 to 40 minutes. Rotate pans halfway through the baking time. Cakes are done when a toothpick inserted in the center comes out clean. Let cakes cool completely in the pans set on a wire rack (about two hours).
For the Cream Cheese Frosting:
- In the bowl of a hand mixer (or using a hand mixer), combine cream cheese, butter and vanilla until smooth, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula as needed. With the mixer on low, add the confectioners' sugar and mix until smooth.
- Run a butter knife around the edge of the cake pans. Invert the cakes onto a wire rack.
- Place one cake on a cake stand and drop a large dollop of frosting in the center. Use an offset spatula to push the frosting toward the edges of the cake evenly. Place second cake on top of the frosted bottom cake.
- Create the crumb coat*. Spread a thin layer of frosting over the top and sides of the cake. It's okay if you see the cake and crumbs at this step. Chill the cake for 10 to 15 minutes for the crumb coat to set.
- Apply a second, thicker layer of frosting. Cut and serve the cake!
Notes
- Melted coconut oil can be substituted for vegetable oil to add a subtle coconut flavor to the cake.
- Adding freshly grated ginger to the batter intensifies the spice notes in the cake.
- Chopped walnuts or pecans can be mixed into the batter or used as a garnish for added texture.
- Leftover cake should be covered and refrigerated; it will keep for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 63g | 21% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 94mg | 31% |
| Sodium | 271mg | 11% |
| Potassium | 209mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 5440IU | 109% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 70mg | 7% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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