Layered Carrot Cake Recipe
Make Layered Carrot Cake Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Layers
Cream Cheese Frosting
Decorations
Method
Cake Layers
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
Combine Wet Ingredients
In another bowl, mix together the vegetable oil, large eggs, and vanilla extract until smooth.
Combine Wet and Dry Mixtures
Gradually add the wet mixture to the dry mixture, stirring until just combined.
Add Carrots
Fold in the grated carrots until evenly distributed throughout the batter.
Bake the Layers
Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes
Once baked, let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Cream Cheese Frosting
Prepare the Frosting
In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
Add Sugar and Vanilla
Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
Assembly and Decoration
Layer the Cakes
Place one cake layer on a serving plate and spread a generous layer of cream cheese frosting on top. Repeat with the second layer.
Top with Final Layer
Place the third layer on top and frost the top and sides of the entire cake.
Serve
Slice and serve the layered carrot cake at room temperature.