LAYERED CARROT CAKE RECIPE

HOW TO MAKE LAYERED CARROT CAKE RECIPE

Cake made with ground cinnamon and carrots, frosted with cream cheese — A traditional two-layer carrot cake that is soft and delicious, topped with a cream cheese frosting that is tangy and sweet. Anybody who likes carrot cake will find that this cake is not only simple to prepare but also looks and tastes quite fantastic. Ideal for the Easter holiday, springtime, or satisfying any desires you may have for carrot cake! To this day, carrot cake remains one of my all-time favorite kinds of baked goods.

I really enjoy that the batter for this spiced carrot cake can be mixed by hand with a whisk, or you can use a mixer if you prefer. Either way, the cake turns out delicious. Since melted butter is used in the cake rather than softened butter, the cake mixture may be readily mixed together with a whisk.
I also add crushed pineapple to the batter so that it has a more interesting texture, more flavor, and more moisture. There is nothing more disappointing than a dry cake, and this carrot cake tiered cake is everything but. It has an incredible amount of moisture without being too dense!
You are welcome to add nuts or raisins to the mixture, but doing so is completely voluntary. It is the sort of cake that is excellent for Easter, springtime, Mother’s Day, or any other time you have a longing for carrot cake!

This carrot cake and the carrot cake icing are both cooked entirely from scratch and served fresh. The batter may be mixed in a single bowl with a whisk, which means that there won’t be much cleaning afterward!

YOU’LL NEED:

THE CAKE INGREDIENTS:

2 Cups.Of all-purpose flour.

2 Tsp.Of ground cinnamon.

1 Tsp.Of ground allspice.

1 Tsp.Of baking soda.

½ Tsp.Of salt.

½ Tsp.Of ground nutmeg.

¼ Tsp.Of ground cloves.

1 Cup.Of melted unsalted butter – cooled to room temp.

¾ Cup.Of light brown sugar.

¾ Cup.Of granulated sugar.

3 large eggs

2 Tsp.Of vanilla extract

3 Cups.Of grated carrots.

Canned crushed pineapple; I used 1 can.

1 Cup.Of chopped walnuts.

½ Cup.Of raisins.

THE CREAM CHEESE FROSTING INGREDIENTS:

16-oz.Of brick-style cream cheese.

1 Cup.Of softened unsalted butter.

5 Cups.Of confectioners’ sugar.

2 Tsp.Of vanilla extract.

1 Tsp.Of ground cinnamon.

PREPARATION:

Step 1:

Set the oven temperature to 350F. Spray two round cake pans measuring 9” with baking spray. Using your fingers or a pastry brush, ensure that the spray uniformly covers all of the inside surfaces of the pans.

Step 2:

Put a circle of parchment paper to the bottom of each pan, but do not extend the paper up the edges. Apply baking spray and set aside.

Step 3:

In a large bowl, combine the flour, cinnamon, allspice, baking soda, salt, nutmeg, and cloves*; set aside. And to a large microwave-safe bowl, melt the butter for approximately one minute. Add the sugars and mix them thoroughly with a whisk or an electric hand mixer.

Step 4:

After each egg addition, whisk or beat the mixture thoroughly. Whisk or beat in the vanilla to combine. Add the dry ingredients to the wet ingredients and stir until just combined, scraping down the sides as needed; do not overmix.

Step 5:

Stir in the carrots, optional but recommended drained pineapple, half of the optional walnuts, and the optional raisins until everything is evenly distributed.

Step 6:

And now; bake the cakes for 35 minutes. And allow them to cool in the pans for 10 minutes. Flip the pans over and allow them to cool completely on a wire rack, and make the frosting while the cakes are cooling.

MAKE THE FROSTING AS FOLLOWS:

Step 1:

Add the cream cheese and butter to a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. With a handheld electric mixer, beat the mixture on medium speed until it is completely smooth.

Step 2:

Mix in the vanilla, confectioner’s sugar, and cinnamon, starting at a low speed and working up to medium speed, and scraping down the sides as needed. Set the mixer to medium-high and whip for about 2 minutes, or until light and fluffy.

ASSEMBLING THE CAKE:

Step 1:

After the bottoms of the cakes have cooled, remove the parchment paper. Place one of the cakes on the serving platter with the bottom facing up. If there is any doming, you may clip it down to make it more equal.

Step 2:

Spread the remaining 1 1/2 cups of frosting over the top of the cake and spread it out to the edges. Turn the second cake upside down and set it on top of the icing.

Step 3:

Apply a crumb coat to the entire cake, which involves applying a thin layer of frosting around the cake’s exposed surfaces to seal in the crumbs.

Step 4:

Refrigerate the cake for at least two hours to set. Frost the cake with the remaining cream cheese frosting after chilling.

Step 5:

Before slicing and serving the cake, you may sprinkle the remaining 1/2 cup of walnuts down the bottom border.