Layered Carrot Cake Slathered

By lihui

10 Person

90 Minutes

0 Calories

Because I like to live by the “more is more” motto, I doubled to the recipe to make a TRIPLE Layered Carrot Cake and then topped it off with a healthy dose of Cream Cheese Frosting. It’s a little/big slice of perfection and it’s a show stopper with all the flowers on the sides! You can decorate this with any number of toppings – or just keep it simple and frosted. I love to add a flowering moment on the cake – it makes it more of a centerpiece AND a dessert basically killing 2 birds with one stone. I know you guys are going to love this one.

Ingredients

Cream Cheese Frosting

4 tsp. Vanilla extract
1/2 cup Unsalted butter, room temperature
28 oz. Packages cream cheese, room temperature
4 cups Powdered sugar

Carrot Cake

3 cups Finely grated peeled carrots
3/4 tsp. Ground nutmeg
1 tsp. Ground cinnamon
1 tsp. Salt
2 tsp. Baking soda
2 tsp. Baking powder
2 cups All purpose flour
4 Large eggs
1 1/2 cups Vegetable oil
2 cups White sugar

Method

01

Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using a large mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots.
02

Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely.
03

Using a mixer, beat all frosting ingredients in medium bowl until smooth and creamy.
04

Place 1 cake layer on platter. Spread with 1 cup frosting on top. Top with another cake layer. Spread with 1 cup frosting. Top with remaining cake layer. And more swirls of icing on top.
05

Top with flowers and decorations as desired.

Related Tags

Layered Carrot Cake Slathered

4.7

( By lihui )

01 Information

Grade easy
Serving 10 servings
Total Time 90 Mins

02 Ingredients

Cream Cheese Frosting

4 tsp. Vanilla extract

1/2 cup Unsalted butter, room temperature

28 oz. Packages cream cheese, room temperature

4 cups Powdered sugar

Carrot Cake

3 cups Finely grated peeled carrots

3/4 tsp. Ground nutmeg

1 tsp. Ground cinnamon

1 tsp. Salt

2 tsp. Baking soda

2 tsp. Baking powder

2 cups All purpose flour

4 Large eggs

1 1/2 cups Vegetable oil

2 cups White sugar

03 Method

Step 1

Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using a large mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots.

Step 2

Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely.

Step 3

Using a mixer, beat all frosting ingredients in medium bowl until smooth and creamy.

Step 4

Place 1 cake layer on platter. Spread with 1 cup frosting on top. Top with another cake layer. Spread with 1 cup frosting. Top with remaining cake layer. And more swirls of icing on top.

Step 5

Top with flowers and decorations as desired.

04 Author