Giant Carrot Cake Recipe
The Grand Canyon of carrot cakes with six luscious layers of moist carrot cake and cream cheese icing. This should be a group event!
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Ingredients
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Cake Layers
Cream Cheese Icing
Decoration (optional)
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour six 9-inch round cake pans.
- 2
Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.
- 3
- 4
Combine Mixtures
Gradually add the wet mixture to the dry ingredients, stirring until just combined.
- 5
Fold in Carrots and Nuts
Gently fold in the grated carrots and optional walnuts until evenly distributed.
- 6
Bake the Layers
Divide the batter evenly among the six prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Cool the Cakes
Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Cream Cheese Icing
- 8
Beat the Cream Cheese and Butter
In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
- 9
Add Sugar and Vanilla
Gradually add the powdered sugar and vanilla extract, mixing until well combined and fluffy.
Assembling the Cake
- 10
Layer the Cakes
Place one cake layer on a cake stand or serving plate. Spread a generous layer of cream cheese icing on top.
- 11
Repeat Layers
Repeat the process with the remaining layers, stacking them one on top of the other, icing between each layer.
- 12
Ice the Outside
Once all layers are stacked, use the remaining icing to cover the top and sides of the cake.
- 13
Decorate (Optional)
Sprinkle toasted coconut flakes and additional chopped walnuts on the top and sides of the cake. Add carrot decorations if desired.