Carrot Layer Cake is a delightful treat that combines the sweetness of carrots with the richness of cream cheese frosting. This cake is perfect for birthdays, family gatherings, or just a cozy weekend dessert. It’s moist, flavorful, and sure to bring smiles to everyone who takes a bite!
Why make this recipe
Making this Carrot Layer Cake is a great way to use up those extra carrots sitting in your fridge. It’s simple to make and packed with flavor. Plus, who doesn’t love a cake that tastes as good as it looks? This cake is perfect for any occasion, and it’s sure to impress your family and friends. Trust me, once you try it, you’ll want to make it again and again!
How to make Carrot Layer Cake
Creating this tasty cake is straightforward, and you’ll love how it fills your kitchen with wonderful aromas while it bakes. Let’s dive into the ingredients and directions to get you started!
Ingredients :
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup vegetable oil
- 4 large eggs
- 4 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Directions :
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the vegetable oil, eggs, grated carrots, and crushed pineapple.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in nuts if using.
- Pour the batter evenly into the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
- Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
- Decorate with additional walnuts or grated carrots if desired.
How to serve Carrot Layer Cake
Serve this Carrot Layer Cake on a nice plate to really impress your guests. It’s perfect alongside a cup of coffee or tea. You can also add a scoop of vanilla ice cream on the side for an extra treat!
How to store Carrot Layer Cake
Store any leftover cake in an airtight container in the fridge. It will keep well for up to a week. If you want to keep it longer, you can freeze it. Just make sure to wrap it tightly to avoid freezer burn.
Tips to make Carrot Layer Cake
- Make sure your carrots are grated finely for even distribution in the cake.
- Don’t skip the cooling time! Let the cakes cool well before frosting to prevent the frosting from melting.
- If you want to add extra flavor, consider adding raisins or coconut to the batter.
Variation (if any)
You can change things up by adding different nuts or even substituting applesauce for some of the oil to make it a bit healthier. For a fun twist, try adding spices like ginger or cardamom.
FAQs
Q1: Can I make this cake in advance?
Yes! You can bake the cakes a day or two ahead and frost them just before serving.
Q2: What if I don’t have walnuts?
No worries! You can leave them out or substitute them with pecans or your favorite nuts.
Q3: Is there a way to make this cake gluten-free?
Yes! You can use a gluten-free flour blend instead of all-purpose flour. Just check the rest of your ingredients to ensure they are gluten-free, too.