Four-layer Carrot Cake Recipe
Layers of moist carrot cake studded with raisins, walnuts and pineapple. Finished with smooth cream cheese icing and a drizzle of white chocolate ganache.
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Ingredients
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Carrot Cake
Method
Carrot Cake Preparation
- 1
Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour four 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- 3
- 4
Combine Mixtures
Gradually add the wet mixture to the dry ingredients and mix until just combined, being careful not to overmix.
- 5
Bake the Cakes
Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
