Mile High Carrot Cake Recipe
Cream Cheese Icing and Pineapple Syrup
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Ingredients
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Cake
Cream Cheese Icing
Pineapple Syrup
Method
Cake Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
- 3
- 4
Combine Mixtures
Gradually add the dry mixture to the wet mixture, stirring until just combined.
- 5
Bake
Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 6
Cool
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Cream Cheese Icing Preparation
- 7
Beat Ingredients
In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- 8
Add Sugar and Vanilla
Gradually add the powdered sugar and vanilla extract, beating until the icing is fluffy.
Pineapple Syrup Preparation
- 9
- 10
Simmer
Bring to a simmer over medium heat, stirring until the sugar dissolves. Cook for 10-15 minutes until slightly thickened.
Assembly
- 11
Layer the Cake
Place one cake layer on a serving plate, spread a layer of cream cheese icing on top, and repeat with the next layer.
- 12
Top and Drizzle
Place the final layer on top and frost the entire cake with the remaining cream cheese icing. Drizzle the pineapple syrup over the top before serving.
