Carrot Cake Layered Frosting (Printable Version)
Moist spiced carrot cake layered with tangy cream cheese frosting, perfect for festive occasions or teatime.
# What You'll Need:
→ For the Carrot Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 1/2 teaspoons baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground cloves
09 - 1 1/4 cups granulated sugar
10 - 1/2 cup packed light brown sugar
11 - 1 cup vegetable oil
12 - 4 large eggs
13 - 2 teaspoons pure vanilla extract
14 - 3 cups finely grated carrots
15 - 1 cup chopped walnuts or pecans
16 - 3/4 cup well-drained crushed pineapple
17 - 1/2 cup raisins
→ For the Cream Cheese Frosting
18 - 16 ounces cream cheese, softened
19 - 1/2 cup unsalted butter, softened
20 - 4 cups powdered sugar, sifted
21 - 2 teaspoons pure vanilla extract
22 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F. Grease and line the bottoms of three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well blended.
03 - In a large bowl, whisk together granulated sugar, brown sugar, and oil until combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 - Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix to maintain texture.
05 - Gently fold in grated carrots, nuts, pineapple, and raisins if using until evenly distributed throughout the batter.
06 - Divide the batter evenly among the prepared pans. Smooth the tops and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then carefully turn out onto wire racks to cool completely before frosting.
08 - Beat cream cheese and butter together until smooth and fluffy. Gradually add powdered sugar, vanilla, and salt. Beat until light and creamy.
09 - Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Repeat with second and third layers, then frost the sides and top of the cake.
10 - Decorate with extra nuts or carrot curls if desired. Refrigerate for 30 minutes before slicing to ensure clean, neat layers.
# Expert Tips:
01 -
- The cream cheese frosting is tangy enough to cut through the spices without being overwhelmingly sweet
- This cake stays moist for days, making it perfect for making ahead or gifting to friends
02 -
- Room temperature ingredients are crucial for both the cake batter and the frosting to emulsify properly
- Grating carrots finely rather than coarsely makes all the difference in texture and moisture distribution
03 -
- Pat your grated carrots with paper towels if they seem especially wet to prevent a soggy cake
- Freeze unfrosted layers wrapped in plastic for up to three months if you want to get ahead