Carrot Layer Cake
This is the best carrot layer cake to make for Easter!
Servings: 16 servings
For the cake:
- 2 1/2 cups (12 1/2 ounces) all purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 pound 6 to 7 medium carrots, peeled
- 1 1/2 cups (10 1/2 ounces) granulated sugar
- 1/2 cup (3 1/2 ounces) packed light brown sugar
- 4 large eggs
- 1 1/2 cups vegetable oil
For The Cream Cheese Frosting
- 16 tablespoons (8 ounces) unsalted butter softened
- 16 ounces cream cheese softened
- 5 cups (568 grams) confectioners (icing) sugar
- 4 teaspoons vanilla extract
- 1/4 teaspoon salt
Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch baking pan (or two 9-inch round pans) with nonstick cooking spray and line with parchment paper on the bottom (if making in round cake pans)
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in large bowl; set aside.
Grate 6-7 medium carrots by hand. Set aside.
In a medium bowl, combine sugars and eggs and mix until frothy and thoroughly combined. While mixer is running, add oil.
Stir in dry ingredients, until no flour remains.
Fold in the shredded carrots.
Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. cool cake to room temperature in pan on wire rack, about 2 hours.
- Be sure to measure your flour correctly by spooning into your cup and levelling with a flat edge. If you don’t, you may end up with too much flour and that will result in a dense cake.
- Once you have combined your wet and dry ingredients, be sure to not overmix. Once your flour becomes wet, the gluten will be formed. Too much mixing results in too much gluten formed and that results in a tough cake.
- Make sure your eggs are room temperature so they will be incorporated easily. Place them in a warm bowl for 10 minutes before using them.
- Grate your carrots by hand. A food processor will grate the carrots too fine and turn them into more of a mush.
- Allow your cake to cool completely before frosting. If the cake is too warm, your icing will melt.
Calories: 561kcal | Carbohydrates: 82g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 102mg | Sodium: 308mg | Potassium: 209mg | Fiber: 1g | Sugar: 64g | Vitamin A: 5525IU | Vitamin C: 1.7mg | Calcium: 71mg | Iron: 1.4mg