Carrot Tower Cake Recipe
Tall carrot cake layers with cream cheese frosting between every layer.
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Ingredients
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Cake layers
Cream cheese frosting
Assembly & garnish
Method
Cake layers
- 1
Prepare and preheat
Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans (for a tall tower use three pans) with parchment rounds and a light coat of butter or nonstick spray. If you want an extra tall tower, you can bake four 8-inch layers or bake two 9-inch layers and split them when cooled.
- 2
Mix dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour, 1.5 cups granulated sugar, 1/2 cup light brown sugar, 2 tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1 tsp kosher salt until evenly combined.
- 3
Whisk wet ingredients
In a separate large bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat 5 large eggs lightly, then add 1 1/2 cups vegetable oil and 2 tsp vanilla extract. Mix until combined and slightly aerated (about 1 minute).
- 4
Combine wet and dry
Pour the wet mixture into the dry ingredients and fold with a spatula until just combined — do not overmix. The batter will be thick.
- 5
- 6
Portion batter and bake
Divide the batter evenly among the prepared pans (about 2 1/2 to 3 cups batter per 8-inch pan). Smooth the tops. Bake in the preheated oven for 25–30 minutes for 8-inch pans (or 30–35 minutes for 9-inch pans), or until a toothpick inserted in the center comes out with a few moist crumbs attached. Rotate pans halfway through baking for even browning.
- 7
Cool layers
Let the cakes cool in their pans on a wire rack for 10–15 minutes, then run a knife around the edges and invert each layer onto the rack. Peel off parchment and allow to cool completely (at least 1 hour) before assembling and frosting.
Cream cheese frosting
- 8
Soften and beat butter & cream cheese
Ensure butter and 16 oz cream cheese are fully softened and at similar temperatures. In a large bowl or stand mixer, beat 1 cup softened unsalted butter and the cream cheese on medium speed until smooth and creamy, about 2–3 minutes, scraping the bowl as needed.
- 9
Add sugar and flavor
With the mixer on low, gradually add 6 cups confectioners' sugar, about 1 cup at a time, to prevent a powdered sugar cloud. Once incorporated, raise speed to medium and beat until smooth and fluffy, about 2–3 minutes. Add 2 tsp vanilla extract, 1 tbsp fresh lemon juice (optional), and 1/4 tsp fine salt. Taste and adjust sweetness or lemon to preference.
- 10
Adjust consistency
If the frosting is too soft to stack, chill it in the refrigerator for 15–20 minutes and then re-whip briefly. If it is too thick, add 1 tsp milk or cream at a time until you reach a spreadable consistency.
Assembly & garnish
- 11
Prepare layers for stacking
If desired, brush each cooled cake layer lightly with 1 tbsp simple syrup (use up to 1/4 cup total) to keep them moist. Level the top of each cake layer with a serrated knife if necessary to create even stacking surfaces.
- 12
Stack layers with frosting
Place the first layer on a cake board or serving plate. Spread a generous, even layer of cream cheese frosting (about 3/4 to 1 cup) over the top, reaching nearly to the edge. Repeat with remaining layers, stacking carefully so the sides align. Reserve approximately 2 cups of frosting for the outside of the cake (use more if you prefer a thick outer coating).
- 13
Crumb coat and chill
Apply a thin crumb coat of frosting over the entire cake to seal in crumbs. Chill the cake in the refrigerator for 20–30 minutes to set the crumb coat.
- 14
- 15
Serve and store
Let the assembled cake sit at room temperature for 20–30 minutes before slicing for easier cutting. Serve chilled or at room temperature. Store leftover cake covered in the refrigerator for up to 4–5 days because of the cream cheese frosting.