Carrot Cake Layer Cake
A moist and delightful carrot cake layered with cream cheese frosting, perfect for any occasion.
Equipment
- 9-inch round cake pans
- Mixing Bowls
- whisk
- wire rack
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots Use fresh carrots for the best texture.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 batch cream cheese frosting For layering and topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large mixing bowl, beat together the sugar and vegetable oil. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Gently fold in the grated carrots until evenly distributed.
Baking
- Gradually add the dry ingredient mixture to the wet mix, stirring until just combined.
- Divide the batter evenly between the two prepared cake pans and smooth the tops.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting
- Once cooled, layer and frost the cakes with cream cheese frosting.
- Consider adding decorative touches like nuts or dried fruits.
Notes
Store in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual slices and freeze for up to 3 months. Reheat by letting slice come to room temperature or microwaving for 15-20 seconds.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 3gFat: 18gSaturated Fat: 3gCholesterol: 40mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 2mg
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