Layered Carrot Cake with Cream Cheese Frosting
No one can resist Layered Carrot Cake with Cream Cheese Frosting, especially Mom on Mother’s Day! This is the perfect way to show her how much you love and appreciate her for putting up with you! Speaking from experience here!
I love making and eating carrot cake and my all-time favorite is this Carrot Cake. Having said that, it’s a little fussier in that the layers have a filling between them which adds an extra step. With this delicious recipe, the same frosting that goes on the outside is also used between the layers. Simple. Love that!
This cake has all the deliciousness you come to expect from a good carrot cake…moist, spiced with cinnamon and nutmeg, and coated with a luscious cream cheese frosting. It comes together easily and is fun to decorate. I’ve used marigold petals (edible) and the carrot leaves to decorate my cake, but toasted coconut is a traditional decoration if you prefer to do that. As always, you do you!
To make this mouthwatering cake, begin by beating the sugar and oil until it’s combined and then add the eggs one at a time, beating well after each addition.
Sift the flour, baking powder, baking soda and spices into the mixture. Fold the carrots in.
Pour the batter into prepared pans and bake for about 45 minutes. Cool completely.
To make the frosting, beat all of the ingredients together in a medium bowl until smooth and creamy.
To assemble, place one layer on a platter, spread frosting over and then top with the next layer. Repeat, then frost the top and sides.
Decorate the cake how you like. As I mentioned above, I used edible flowers (marigolds) and the leaves from carrots to create this look. Toasted coconut is a traditional carrot cake “look”or use candied carrot curls.
Because the frosting has cream cheese in it, it’s best to store it in the refrigerator until you’re ready to serve it. I like to bring it out of the fridge about an hour prior to serving it to take some of the chill off the cake.
Enjoy!
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Layered Carrot Cake with Cream Cheese Frosting
Makes: 10 servings
Prep Time: 20 minutes
Bake Time: 45 minutes
Total Time: 1 hour 5 minutes
Ingredients
For the Carrot Cake:
- 2 cups white sugar
- 1 & 1/2 cups vegetable oil or coconut oil
- 4 large eggs
- 2 cups all purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 3 cups finely grated peeled carrots, about 1 pound
For the Cream Cheese Frosting:
- 4 cups powdered sugar
- 2 8- ounce packages cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 4 tsp vanilla extract
Instructions
Preheat oven to 325°F. Lightly grease or spray three 9-inch-diameter cake pans with 1 & 1/2-inch-high sides. Line bottom of pans with parchment. Lightly grease or spray parchment paper.
Using a large mixer, beat sugar and vegetable oil in bowl until combined. Add eggs one 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 edible flowers (I used marigolds and carrot greens) and decorations as desired.
This frosting needs to be refrigerated so be sure to make room in the fridge.
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