How to Make an Impressive Layered Carrot Cake with Cream Cheese Frosting
Carrot cake is a timeless dessert that combines warm spices, shredded carrots, and a rich, tangy cream cheese frosting. A beautifully layered carrot cake is not only delicious but also visually stunning, making it a perfect treat for birthdays, holidays, or any special occasion. Follow this step-by-step guide to create a moist, flavorful, and impressive layered carrot cake with cream cheese frosting.
Ingredients for the Carrot Cake
To achieve a perfectly spiced and moist cake, you’ll need:
- 2 ½ cups (315g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup (200g) granulated sugar
- 1 cup (200g) brown sugar (packed)
- 1 cup (240ml) vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups (300g) grated carrots
- 1 cup (120g) chopped walnuts or pecans (optional)
- ½ cup (80g) raisins (optional)
Ingredients for the Cream Cheese Frosting
This luscious and tangy frosting perfectly complements the spiced carrot cake:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 ½ cups (450g) powdered sugar
- 2 teaspoons vanilla extract
- 1–2 tablespoons milk (if needed for consistency)
Step-by-Step Instructions
Step 1: Prepare the Cake Batter
- Preheat the Oven – Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
- Mix Dry Ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This ensures even distribution of leavening agents and spices.
- Mix Wet Ingredients – In a large mixing bowl, beat together granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, mixing after each addition. Stir in vanilla extract.
- Combine Wet and Dry Ingredients – Gradually fold the dry ingredients into the wet mixture. Stir until just combined—avoid overmixing.
- Incorporate Carrots and Extras – Gently fold in grated carrots, chopped nuts, and raisins (if using). The batter will be thick but spreadable.
Step 2: Bake the Cake Layers
- Divide the Batter – Evenly distribute the batter between the prepared cake pans. Smooth the tops with a spatula.
- Bake – Place the pans in the oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Completely – Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Step 3: Make the Cream Cheese Frosting
- Beat Cream Cheese and Butter – In a large bowl, beat together cream cheese and butter until smooth and creamy.
- Add Powdered Sugar – Gradually add the powdered sugar, beating until well combined and fluffy.
- Mix in Vanilla Extract – Add vanilla extract and mix well. If the frosting is too thick, add 1–2 tablespoons of milk to reach the desired consistency.
Step 4: Assemble the Layered Cake
- Level the Cake Layers – If necessary, trim the tops of the cake layers with a serrated knife to create flat surfaces.
- Frost the First Layer – Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting evenly over the top.
- Add the Second Layer – Gently place the second cake layer on top.
- Frost the Entire Cake – Spread a thin crumb coat over the cake to trap loose crumbs. Chill for 15 minutes, then apply the final layer of frosting for a smooth, polished finish.
Step 5: Decorate the Cake
- Classic Look – Use an offset spatula to create soft swirls in the frosting.
- Nutty Finish – Press chopped walnuts or pecans around the sides.
- Carrot Garnish – Grate a small amount of fresh carrot or pipe frosting carrots on top for decoration.
Step 6: Serve and Enjoy!
For best results, refrigerate the cake for at least 30 minutes before slicing to allow the frosting to set. Serve chilled or at room temperature and enjoy the perfect combination of spiced cake and creamy frosting!
Storage Tips
- Store the cake in an airtight container in the refrigerator for up to 5 days.
- If freezing, wrap individual slices in plastic wrap and store in an airtight container for up to 3 months.
With its rich flavors, moist texture, and stunning layers, this carrot cake with cream cheese frosting is sure to impress!
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