Layered Carrot Cake
Indulge in the ultimate dessert experience with this decadent Layered Carrot Cake, a masterpiece of bold flavors and luxurious textures. Featuring moist layers infused with finely grated carrots, warming spices like cinnamon, nutmeg, and ginger, and a hint of natural sweetness from applesauce, this cake is as rich in flavor as it is in presentation. The creamy, tangy cream cheese frosting serves as the perfect complement, generously spread between the fluffy layers and enveloping the entire cake for a stunning finish. With optional chopped pecans adding a delightful crunch, this show-stopping cake is ideal for celebrations, holidays, or simply treating yourself. Easy-to-follow instructions guide you through baking and assembling this impressive dessert, ensuring flawless results every time. Whether you’re a carrot cake connoisseur or trying it for the first time, this recipe promises to become a go-to favorite!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground ginger
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Vegetable oil
- 0.5 cups Unsweetened applesauce
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 3 cups Finely grated carrots
- 0.75 cups Chopped pecans (optional)
- 8 ounces Cream cheese, softened
- 0.5 cups Unsalted butter, softened
- 3 cups Powdered sugar (sifted)
- 1 teaspoons Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round baking pans. Line the bottoms with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the vegetable oil, applesauce, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Be careful not to overmix.
Fold in the grated carrots and chopped pecans (if using) until evenly distributed throughout the batter.
Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the centers comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter together until creamy and smooth.
Gradually add the powdered sugar, 1 cup at a time, beating on low speed until well incorporated. Then beat in the vanilla extract.
To assemble the cake, place one cake layer on a serving plate and spread an even layer of frosting on top. Repeat with the second and third layers.
Spread a thin crumb coat of frosting over the entire cake and chill for 15-20 minutes. Then apply a final, thicker layer of frosting.
Optionally, garnish the cake with additional chopped pecans or grated carrots for decoration.
Chill the cake for 30 minutes before slicing to allow the frosting to set. Serve and enjoy!
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 523 mg | 23% | |
| Total Carbohydrate | 114.1 g | 41% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 85.8 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 245 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
