Layered Carrot Cake
Layered carrot cake has two thick layers of moist, perfectly spiced carrot cake topped with the best cream cheese frosting. Everyone will be begging you for the recipe!
Servings: 14
Equipment
- Large Mixing Bowl
Ingredients
- 1 cup brown sugar
- 1 cup sugar
- 1 cup oil
- 1/4 cup greek yogurt (or 1/4 cup more oil)
- 3 eggs
- 3/4 cup crushed pineapple
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 3 cups flour
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 3/4 tsp salt
- 3 cups grated carrots
- 1 1/2 cups chopped pecans divided (optional)
For the Cream Cheese Frosting:
- 16 oz cream cheese (softened)
- 1 cup butter (2 sticks, softened)
- 3 cups powdered sugar
- 2 tsp vanilla
Instructions
- Preheat the oven to 350 degrees.
- Combine the brown sugar, white sugar, oil, yogurt, eggs and crushed pineapple in a large bowl.
- In another bowl combine the baking powder, baking soda, flour, cinnamon, nutmeg, and salt.
- Add the flour mixture to the wet mixture and stir together.
- Fold the grated carrots into the batter.
- Add 3/4 cup of the chopped pecans into the batter.
- Pour the batter into 2 greased and floured round 9in pans.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Allow cakes to cool completely before removing from pans.
For the Cream Cheese Frosting:
- Put the cream cheese into a large mixing bowl and beat over medium speed until smooth.
- Add in the butter 2 TBS at a time, while mixing. Continue mixing till smooth.
- Add in the powdered sugar and vanilla and continue to blend the frosting till completely smooth and creamy.
- Place 1 layer of the cake on a cake stand or plate. Using a knife cut off the top of the cake if needed to make it flat.
- Evenly cover the top with frosting.
- Top with the 2nd layer of cake and flatter with a knife if needed.
- Spread frosting evenly over the top and sides of the cake.
- Decorate the top edges of the cake with remaining chopped pecans.