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Layered Carrot Cake with Cream Cheese Frosting
Author: Gaby Dalkin
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 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon 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 teaspoons vanilla extract
Instructions
  1. Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-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.
  2. 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.
  3. Using a mixer, beat all frosting ingredients in medium bowl until smooth and creamy.
  4. 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.
  5. Top with flowers and decorations as desired