Layered Carrot Cake with Cream Cheese Frosting

Layered Carrot Cake with Cream Cheese Frosting

Ingredients

For the Carrot Cake:

• 2 cups grated carrots (about 3-4 medium carrots)
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 3/4 cup vegetable oil
• 1/4 cup plain yogurt (or milk)
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg (optional)
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins (optional)

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• 1/2 cup (115g) unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

Prepare the Carrot Cake:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans (or a square pan if preferred).
2. Mix the dry ingredients:
   • In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Prepare the wet mixture:
   • In a separate bowl, whisk together eggs, granulated sugar, brown sugar, oil, yogurt, and vanilla extract until smooth.
4. Combine the batter:
   • Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in grated carrots, walnuts, and raisins.
5. Bake:
   • Divide the batter evenly into the prepared pans and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
   • Let the cakes cool completely on a wire rack.

Make the Cream Cheese Frosting:

1. In a large bowl, beat cream cheese and butter until smooth and creamy.
2. Gradually add powdered sugar and vanilla extract, beating until fluffy.

Assemble the Cake:

1. Place one layer of the cooled cake on a serving plate. Spread a generous amount of cream cheese frosting evenly on top.
2. Place the second layer of cake over the frosting and repeat. If making a multi-layer version like the image, slice each cake layer in half horizontally for thinner layers.
3. Frost the top and sides of the cake with the remaining frosting.
4. Chill and Serve:
   • Let the cake chill in the refrigerator for at least 30 minutes to set the frosting. Slice and enjoy!

Tips:

• For extra flavor, add a bit of orange zest to the batter.
• For decoration, sprinkle crushed nuts or a dusting of cinnamon over the frosting.

This recipe results in a beautiful, moist, and delicious carrot cake, perfect for any occasion. Enjoy!