Dense, yet moist carrot cake layers generously smothered with sweet and tangy cream cheese frosting. It’s everything you want your layered carrot cake to be.
I have shared this recipe 2 years ago, on this blog. It was when I just started blogging, or should I say filing my recipes online? The old photos make me cringe, but the recipe is golden and needed to be shared. So couple weeks ago, I made my favorite carrot cake again, as I always do every spring. Instead of diving right into it, I snapped a few photos to bring life to the recipe and share it again with you.
Dense, yet moist layers of carrot cake is literally smothered with the most delicious cream cheese frosting (<- my husband’s favorite). What I most love about this recipe, besides the frosting, is that every bite is loaded with chewy walnuts. Such contrast in texture!
Despite heaping 3 cups of carrots, this cake doesn’t taste anything like a vegetable cake. Instead, it’s sweet, tender and moist without hint of carrot taste.
Unlike some classic carrot cake versions, this cake doesn’t have pineapples. I never understood the purpose of them, other than adding more moisture. In this case, the cake is plenty moist and doesn’t require anything additional.
When I was making my carrot cake this time, I wanted to experiment to see if I can improve the recipe in any way (not that it needed it). I used half granulated sugar and half brown sugar. I didn’t mention anything about it to my husband. Half way through his cake, to my surprise, he says: “I don’t know why, but this is not your usual carrot cake.” I was completely blown away, because when I was taste testing it myself before his arrival, I thought the same thing. A little drier, a little mellower. Something was off. I have no idea why that is, since brown sugar is supposed to add more moisture and kind of molasses flavor, right? Anyway, I decided to keep my recipe as is.
Oh and one more thing. Have you ever heard of Evenbake bake strips to wrap around your baking pan to create perfectly flat cakes? Well, I tried it and it works great. My cakes were perfectly even and great for layering. If domed cake tops bother you, I’d recommend giving it a try.
Hope you enjoyed my recipe today. Thank you for stopping by!
Layered Carrot Cake
For Carrot Cake:
- 2 cups 250gr all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs at room temperature
- 1 cup 240ml vegetable oil
- 1 cup 200gr sugar
- 3 cups 300gr finely grated carrots
- 1 cup 120gr chopped pecans
For Cream Cheese Frosting:
- 8 oz 225gr cream cheese, softened
- ¼ cup 56gr unsalted butter, softened
- 2 cups gr powdered sugar
- 1 tablespoon heavy whipping cream
- 2 teaspoons pure vanilla extract
- ¼ cup 30gr chopped pecans for decorating, if desired
- Preheat oven to 350 degrees F (175 degrees C). Line two 9-in (23cm) round cake pans with parchment paper and coat with cooking spray.
- In a medium bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.
- In a mixing bowl with paddle attachment, beat the eggs, vegetable oil, sugar and vanilla extract until combined, about 2 minutes. Add the flour mixture and mix until mostly combined with some dry flour visible. Add shredded carrots and pecans. With rubber spatula, mix the batter until everything is just combined.
- Divide the batter into the prepared pans. Bake for 23-25 minutes, or until the inserted toothpick comes out clean. Transfer to wire rack to cool for 5 minutes. Then remove the cakes from the pan and cool completely.
- Meanwhile, make the frosting. In mixing bowl with whisk attachment, beat the cream cheese and butter until fluffy. Add powdered sugar, heavy cream and vanilla extract. Beat the mixture on low for a minute, and then slowly increase the speed to medium high. Beat the frosting until smooth and fluffy, about 3 minutes.
- To assemble the cake, spread half of the frosting on one cake. Then place the second cake on top and spread the remaining frosting. Decorate with some pecan pieces, if desired.