This amazing layered carrot cake packs a flavorful punch, with ingredients that ensure perfect moisture and softness.

How to Make:

1. Start by sifting together flour, baking powder, baking soda, and salt for the cake batter.
2. To compliment the flavor of the cake, mix together cinnamon, ground nutmeg, and ground cloves.
3. Add 1⅛ cups oil and combine with sugar and sugar to achieve the desired sweetness. Whisk together 4 large eggs and 1 teaspoon of vanilla extract to the mix until well combined. Stir in freshly grated carrots (about 6 medium carrots). For a flavorful finish, blend in pecans or walnuts, plus a ½ cup of raisins, currants, or shredded coconut.
4. Empty the batter into two greased 9-inch cake pans and bake for 30-35 minutes at 350°F.
5. Once finished, remove from the oven and allow cake layers to cool for 15 minutes.
6. Flip onto a wire rack for easy removal and allow to cool completely before assembling.
7. To make the cream cheese frosting, mix together softened cream cheese and ½ cup (1 stick) of softened unsalted butter.
8. Beat together until smooth, then add 2 cups of sifted powdered sugar in two stages, beating well after each addition.
9. Add in 1 teaspoon of pure vanilla extract and continue beating on high speed for a few minutes until frosting is smooth.
10. To reach the desired consistency, add more sugar as needed.
11. Assemble the cake by adding one layer with the flat side facing up (or, to remove any excess toppling, trim the rounded top with a knife).
12. Apply about one third of the frosting to the top of the cake and spread to the edge.
13. Add the second layer and spread the remaining frosting to the sides and top of the cake.
14. Refrigerate the cake for up to 3 days and bring to room temperature prior to serving.

FAQ:

Q: What type of oil should I use with this recipe?
A: You can use either avocado neutral oil or coconut oil in this recipe. All are equally effective and will provide a great texture and flavor to the cake.

Q: How long can I store the leftover cake?
A: Leftover cake can be stored in the refrigerator for up to 3 days or kept in the freezer for up to 2 months. Make sure to bring it to room temperature before serving.

Q: What is the best way to evenly spread the cream cheese frosting?
A: To ensure an even spread, use a spatula to ensure that the frosting reaches the edges of the cake. Additionally, allow ample time for the frosting to firm up before adding the top layer.

Carrot Cake

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Recipe by Dish Lingo Course: DessertCuisine: AmericanDifficulty: Medium

Yield 9-inch Cakes

2

layers

Prep time

30

minutes

Cooking time

35

minutes

Total time

1

hour 

5

minutes

This amazing layered carrot cake packs a flavorful punch with ingredients that ensure perfect moisture and softness.

Ingredients

• Cake

• 2 1/4 cups 2 1/4 flour, sifted

• 1 1/2 teaspoons 1 1/2 ground cinnamon

• 1/2 teaspoon 1/2 ground nutmeg

• 1/4 teaspoon 1/4 ground cloves

• 2 teaspoons 2 baking powder

• 1 teaspoon 1 baking soda

• 1/2 teaspoon 1/2 salt

• 1 1/2 cup 1 1/2 light brown sugar

• 4 large 4 eggs

• 1 1/8 cup 1 1/8 coconut oil

• 1 1 -2 teaspoon vanilla extract

• 1 1/2 cup 1 1/2 (approximately) grated fresh carrots (about 6 medium carrots)

• 1 cup 1 pecans, coarsely chopped

• 1/2 cup 1/2 raisins or shredded coconut, (optional)

• Cream Cheese Frosting

• 2 2 blocks (16 ounces) full-fat cream cheese, 1-2 hours out of the fridge to reach room temperature

• 2 teaspoon 2 pure vanilla extract

• 1/2 cup 1/2 (or 1 stick) unsalted butter, at room temperature (1-2 hours out of the fridge to reach room temperature)

• 2 cups 2 powdered sugar, sifted

Directions

• Start by sifting together flour, baking powder, baking soda, and salt for the cake batter.
• To compliment the flavor of the cake, mix together cinnamon, ground nutmeg, and ground cloves.
• Add 1⅛ cups oil and combine with sugar and sugar to achieve the desired sweetness. Whisk together 4 large eggs and 1 teaspoon of vanilla extract to the mix until well combined. Stir in freshly grated carrots (about 6 medium carrots). For a flavorful finish, blend in pecans or walnuts, plus a ½ cup of raisins, currants, or shredded coconut.
• Empty the batter into two greased 9-inch cake pans and bake for 30-35 minutes at 350°F.
• Once finished, remove from the oven and allow cake layers to cool for 15 minutes.
• Flip onto a wire rack for easy removal and allow to cool completely before assembling.
• To make the cream cheese frosting, mix together softened cream cheese and ½ cup (1 stick) of softened unsalted butter.
• Beat together until smooth, then add 2 cups of sifted powdered sugar in two stages, beating well after each addition.
• Add in 1 teaspoon of pure vanilla extract and continue beating on high speed for a few minutes until frosting is smooth.
• To reach the desired consistency, add more sugar as needed.
• Assemble the cake by adding one layer with the flat side facing up (or, to remove any excess toppling, trim the rounded top with a knife).
• Apply about one third of the frosting to the top of the cake and spread to the edge.
• Add the second layer and spread the remaining frosting to the sides and top of the cake.
• Refrigerate the cake for up to 3 days and bring to room temperature prior to serving.