Layered Carrot Cake
Whip up this Layered Carrot Cake recipe! A homemade carrot cake that is layers of moist, decadent spiced cake, that is smothered in a cream cheese frosting and sprinkled with chopped nuts.
INGREDIENTS:
Carrot cake Ingredients:
4 C sugar
2 C canola oil
8 large eggs
4 C flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
4 tsp cinnamon
3 C shredded carrots
1 C chopped pecans
3 round 9inch cake pans
1 10 in round cake boards
Cream cheese frosting:
½ C unsalted butter softened
1 – 8 oz block cream cheese, softened
4 C powdered sugar
2 tsp pure vanilla extract
4 C Chopped pecans
DIRECTIONS:
Carrot Cake Directions:
Spray the cake pans with pam baking spray and set aside
Using a standing mixer, mix until combined the sugar, oil and eggs
Mix in the flour, baking soda, baking powder, salt and cinnamon until combined
Fold in the shredded carrots and 1 C pecan chips
Divide the batter between the three cake pans
Bake in the oven for 25-30 minutes
Allow cake to cool completely on a wire rack
Cream cheese directions:
Using a standing mixer, beat together the butter and cream cheese
Gradually beat in the powdered sugar and vanilla until combined and smooth
Building and decorating directions:
Cut off the domes of the cake and crumble into a bowl, set aside
Place the first layer of the cake onto a 10inch round cake board
Scoop 1 C of frosting into the piping bag
Scoop 1 C of frosting onto the first cake layer
Smooth evenly
Place the second cake layer on top of the first layer of frosting
Scoop another cup of frosting onto the second cake layer and smooth evenly
Place the last cake layer on top
Using the remaining frosting, frost entire cake
Using the chopped pecans, coat the entire cake
Sprinkle some of the chopped pecans on top around the edge
Cut and enjoy!