Description
This moist and flavorful Layered Carrot Cake combines grated carrots, crushed pineapple, warm spices, and a rich cream cheese frosting to create a classic dessert perfect for celebrations or special occasions. The cake layers are tender, subtly spiced, and topped with a smooth, creamy frosting that delivers the perfect balance of sweetness and tang.
Ingredients
Cake Ingredients
- 2 1/4 cup vegetable oil (540 ml)
- 3 cups sugar (600 g)
- 6 eggs
- 3 cups all purpose flour (360 g)
- 1 tablespoon baking powder (15 ml)
- 1 tablespoon baking soda (15 ml)
- 1 teaspoon salt (5 ml)
- 1 tablespoon ground cinnamon (15 ml)
- 2 teaspoons ground cardamom (10 ml)
- 4.5 cups grated carrots (1 32 oz bag of carrots before peeling)
- 1.5 cup chopped nuts or unsweetened coconut (optional)
- 1.5 small can crushed pineapple lightly drained (12 oz or 1.5 8 oz cans)
Frosting Ingredients
- 2 sticks butter (226 g or 1 cup), softened
- 2 sticks cream cheese (452 g or 2 cups), softened
- 1/2 teaspoon salt
- 1 teaspoon almond extract (optional, 5 ml)
- 1 tablespoon vanilla bean paste (15 ml)
- 6-8 cups powdered sugar (depending on desired stiffness)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the cake layers.
- Prepare Pans: Grease and line three 8-inch round cake pans with parchment paper to prevent sticking and ensure easy removal after baking.
- Mix Wet Ingredients: In a large bowl, whisk together the vegetable oil and sugar until well combined. Add the eggs one at a time, mixing thoroughly after each addition to ensure a smooth mixture.
- Add Dry Ingredients: Combine flour, baking powder, baking soda, salt, cinnamon, and cardamom in a separate bowl. Gradually add the dry ingredients to the wet mixture and mix until just combined to avoid overmixing.
- Incorporate Carrots and Pineapple: Fold in the grated carrots, crushed pineapple, and optional chopped nuts or coconut gently until evenly distributed throughout the batter.
- Bake the Cake Layers: Pour the batter evenly into the prepared pans and bake for approximately 45 minutes, or until a toothpick inserted in the center comes out clean. Baking time may vary depending on your oven, so monitor closely.
- Prepare Frosting: While the cakes are baking and cooling, beat softened butter and cream cheese in a large bowl until creamy and smooth. Add salt, almond extract (if using), and vanilla bean paste, then gradually add powdered sugar until the frosting reaches your desired consistency.
- Assemble the Cake: Once the cake layers have cooled completely, spread a generous amount of cream cheese frosting on top of each layer. Stack the layers carefully, then cover the top and sides with the remaining frosting for a smooth finish.
- Chill and Serve: Refrigerate the assembled cake for at least 30 minutes to set the frosting before slicing into 12 servings. This step enhances the flavor and texture.
Notes
- Ensure the carrots are finely grated for the best texture in the cake.
- Lightly draining the crushed pineapple prevents excess moisture making the cake soggy.
- The use of almond extract is optional but adds a nice depth of flavor.
- The amount of powdered sugar can be adjusted to make the frosting thinner or stiffer.
- You can substitute nuts with unsweetened shredded coconut for added texture and flavor.
- Make sure the butter and cream cheese are softened to room temperature before making the frosting for a smooth consistency.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
