Layered Carrot Cake with Cream Cheese Frosting
User Reviews
4.8
Layered Carrot Cake with Cream Cheese Frosting
Description
The carrot cake batter combines sugar, vegetable oil, eggs, flour, leavening agents, salt, cinnamon, nutmeg, and finely grated carrots. Baking at moderate temperature yields moist, spiced cake layers with a soft texture that pull slightly away from the pan edges when done.
The cream cheese frosting blends powdered sugar, cream cheese, butter, and vanilla extract into a smooth, creamy topping with a balanced sweetness and mild tang. The frosting is used generously between and on top of the layers, complementing the warmly spiced cake.
The assembled cake can be topped with edible decorations such as flowers, enhancing the presentation. It is suitable for celebrations or dessert with a classic, comforting carrot cake flavor.
The finished cake requires refrigeration to keep the frosting firm and fresh, making space in the fridge advisable before baking.
Ingredients
For the Carrot Cake
- 2 cups white sugar
- 1 ½ cups vegetable oil or coconut oil
- 4 egg large
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground nutmeg
- 3 cups carrots about 1 pound, finely grated, peeled
For the Cream Cheese Frosting
- 4 cups powdered sugar
- 2 8- ounce cream cheese room temperature, packages quantity not specified
- ½ cup unsalted butter 1 stick, room temperature
- 4 teaspoons vanilla extract
Instructions
- Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 ½-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using a large mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots.
- Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely.
- Using a mixer, beat all frosting ingredients in medium bowl until smooth and creamy.
- Place 1 cake layer on platter. Spread with 1 cup frosting on top. Top with another cake layer. Spread with 1 cup frosting. Top with remaining cake layer. And more swirls of icing on top.
- Top with flowers and decorations as desired
Notes
- Refrigerate the cake after frosting to keep the cream cheese icing fresh and firm.
- Prepare space in the refrigerator ahead of time to store the layered cake during and after assembly.
- Use finely grated carrots to ensure even moisture and texture in the cake layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 949 kcal
% Daily Value*
| Calories | 949kcal | 47% |
| Carbohydrates | 113g | 38% |
| Protein | 7g | 14% |
| Fat | 54g | 83% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 20g | 118% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 119mg | 40% |
| Sodium | 680mg | 28% |
| Potassium | 220mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 90g | 180% |
| Vitamin A | 7176IU | 144% |
| Vitamin C | 2mg | 2% |
| Calcium | 107mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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