Carrot Layer Cake with Cream Cheese Frosting (Print-Friendly Version)
Finely grated carrots are folded into two cake layers and finished with cream cheese frosting. Let both layers cool fully before assembling.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 2 cups plain flour
02 - 2 teaspoons baking powder
03 - 1 1/2 teaspoons baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1 1/2 cups white sugar
07 - 1 cup canola oil
08 - 4 large eggs
09 - 2 teaspoons vanilla extract
10 - 3 cups grated carrots
11 - 1 cup roughly chopped walnuts or pecans (optional)
12 - 8 ounces cream cheese, room temperature
13 - 1/2 cup unsalted butter, room temperature
14 - 4 cups confectioners' sugar
15 - 2 teaspoons vanilla extract
# How to Make It:
01 - Heat oven to 350°F and grease and line two 9-inch round pans. Whisk flour, baking powder, baking soda, salt and cinnamon.
02 - Whisk sugar, oil, eggs and cake vanilla separately. Fold in dry ingredients, then carrots and optional nuts. Divide evenly between pans.
03 - Bake about thirty to forty-five minutes, checking the centers are set and a tester shows no raw batter. Rest briefly in pans, then turn onto racks and cool completely.
04 - Beat softened cream cheese and butter smooth. Add confectioners sugar gradually and frosting vanilla. Spread between and over cooled layers, then refrigerate until firm enough to slice.
# Extra Suggestions:
01 - Grate fresh carrots finely; large dry shreds can leave uneven pockets in the batter.
02 - Soften the cheese and butter without melting them. Beat out lumps before adding the sugar.