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Carrot Cake Layer Cake

A moist and delightful carrot cake layered with cream cheese frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots Use fresh carrots for the best texture.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • cream cheese frosting For layering and topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  4. In a large mixing bowl, beat together the sugar and vegetable oil. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
  5. Gently fold in the grated carrots until evenly distributed.
Baking
  1. Gradually add the dry ingredient mixture to the wet mix, stirring until just combined.
  2. Divide the batter evenly between the two prepared cake pans and smooth the tops.
  3. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  4. Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting
  1. Once cooled, layer and frost the cakes with cream cheese frosting.
  2. Consider adding decorative touches like nuts or dried fruits.

Notes

Store in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual slices and freeze for up to 3 months. Reheat by letting slice come to room temperature or microwaving for 15-20 seconds.