Layered Carrot Cake

Original Post: https://www.sweetandsavorybyshinee.com/layered-carrot-cake/

Close-up shot of a slice of carrot cake on a white plate.

Prep Time: 20

Cook Time: 25

Total Time: 1 45

Servings: servings

Calories: 574kcal

Author: Shinee

Dense, yet moist carrot cake layers smothered with sweet and tangy cream cheese frosting. Quick & easy to make with maximum flavor!

Print Recipe

Ingredients

For Carrot Cake:

1 cup (120g) chopped pecans Note 1
2 cups (250g) all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
1/4 teaspoon freshly grated nutmeg Note 2
4 large eggs at room temperature
1 cup (240ml) vegetable oil
1 cup (200g) granulated sugar
3 cups (300g) finely grated carrots Note 3

For Cream Cheese Frosting:

8 oz (225g) cream cheese softened Note 4
¼ cup (56g) unsalted butter softened
2 cups (260g) powdered sugar
2 teaspoons pure vanilla extract
1/8 teaspoon salt
¼ cup (30g) chopped pecans for decorating optional

Instructions

To make the cake:

Preheat oven to 350°F (175°C). Line two 9-in (23cm) round cake pans with parchment paper and coat with a cooking spray.
In a large skillet, toast the pecans over medium heat for about 5 minutes, stirring frequently to prevent burning. Nuts should be fragrant and lightly toasted.
Cool the toasted pecans and very coarsely chop them, reserving about 1/2 cup for decorating the top, if desired.
In a medium bowl, whisk together flour, baking powder, cinnamon, salt and nutmeg. 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 dry ingredients and mix until mostly combined with some dry flour visible.
Add shredded carrots and walnuts. Mix the batter with a spatula until everything is just combined.
Divide the batter into the prepared pans. And bake for 23-25 minutes, or until the inserted toothpick comes out clean.
Cool the cakes on a wire rack for 5 minutes. Then remove the cakes from the pan and cool completely.

To make the frosting:

In a mixing bowl with paddle attachment, beat cream cheese and butter on medium high speed until fluffy, about 1 minute.
Add powdered sugar and beat on low speed for a minute. Then increase the speed to medium high and continue to beat until smooth and fluffy, about 3 minutes.
Stir in vanilla extract and salt. Whip again until incorporated, 30 seconds.

To assemble:

Place one of the cakes on a serving platter and spread half of the frosting. Then place the second cake on top and spread the remaining frosting. Sprinkle some chopped walnuts, if desired.

Notes

Note 1: Toasting the nuts enhances the flavor and adds so much flavor! You can also use walnuts, or skip nuts altogether. But I like the texture contrast of added nuts.

Note 2: Nutmeg is the most aromatic when it's freshly grated.

Note 3: Grating the carrots right before making the cake ensures moist and flavorful cake. Pre-shredded store-bought carrots tend to be dried and flavorless.

Note 4: Make sure to use brick-style plain full-fat cream cheese for nice and thick frosting. You can read my in-depth cream frosting tutorial here.

Make-Ahead Tips:
· Plain cake layers, wrapped in plastic wrap, can be frozen for up to 3 months.
· The cake can be fully assembled up to 1 day in advance. Refrigerate the cake until ready to serve.
· Store the leftovers in airtight container in the fridge for up to 5 days.

Nutrition

Servings: 1 slice

Calories: 574kcal

Carbohydrates: 58g

Protein: 7g

Fat: 37g

Sugar: 39g

Sodium: 262mg