Two-layer Carrot Cake Recipe
With candied carrots and cream cheese frosting.
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Ingredients
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Cake and Frosting Ingredients
Method
Preparation and Assembly
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- 3
- 4
Combine Mixtures
Pour the wet ingredients into the dry ingredients, mixing until just combined. Fold in grated carrots.
- 5
Bake the Cake
Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 6
Cool the Cakes
Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- 7
Prepare the Cream Cheese Frosting
In a bowl, beat the cream cheese and butter together until smooth. Gradually add powdered sugar and milk, mixing until creamy and spreadable.
- 8
Assemble the Cake
Once the cakes are cool, place one layer on a serving plate and spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.
- 9
Decorate the Cake
Top the cake with candied carrots for decoration.
