Mile High Carrot Cake Recipe
Six layers into the clouds.
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Ingredients
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Cake Layers
Cream Cheese Frosting
Decoration (optional)
Method
Cake Preparation
- 1
Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour six 8-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- 3
Mix Wet Ingredients
In another bowl, beat together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- 4
Combine Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, crushed pineapple, and chopped nuts.
- 5
Bake the Layers
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Frosting Preparation
- 6
Prepare the Cream Cheese Frosting
In a large mixing bowl, beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar and beat until smooth. Stir in the vanilla extract.
Assembly
- 7
Layer the Cake
Once the cake layers are completely cooled, place one layer on a serving plate. Spread a layer of cream cheese frosting on top. Repeat with the remaining layers, stacking them on top of each other.
- 8
Frost the Cake
Use the remaining cream cheese frosting to frost the top and sides of the cake.
- 9
