This Spiced Carrot Layer Cake with Cream Cheese Frosting is a truly delightful dessert, perfect for any occasion. You’ll love creating this moist, flavorful layered cake that brings warmth and comfort with every bite. It’s a wonderful addition to your collection of layered cake recipes.
Key Ingredients & Substitutions:
- Carrots: Freshly grated is best for moisture and flavor. You can use pre-shredded in a pinch.
- Spices: Cinnamon, nutmeg, ginger – essential for that classic carrot cake warmth. Adjust to your taste.
- Cream Cheese: Full-fat block cream cheese is crucial for a thick, pipeable frosting. Avoid spreadable tubs.
- Sugar: Granulated for the cake, powdered for the frosting.
Ingredients:
For the Spiced Carrot Cake:
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1½ cups (300g) granulated sugar
- ¾ cup (180ml) vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups (360g) grated carrots (about 4-5 medium carrots)
For the Cream Cheese Frosting:
- 8 oz (226g) full-fat cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Servings: 12
- Calories per serving: Approximately 450-500
- Tools Needed: 2 (8-inch) round cake pans, mixing bowls, whisk, electric mixer (optional), spatula.
Step-by-Step Instructions:
1. Prepare Your Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper circles. This ensures your layered cake releases easily.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Make sure all ingredients are well combined. This is the foundation of your delicious layered cake.
3. Combine Wet Ingredients
In a separate bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth. You want a consistent mixture for a perfectly moist cake.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Stir just until combined, being careful not to overmix. Overmixing can lead to a tough cake, so stop as soon as you see no dry streaks.
5. Fold in the Carrots
Gently fold in the grated carrots until they are evenly distributed throughout the batter. These fresh carrots are key to the cake’s flavor and moisture, making this one of the best layered cake recipes.
6. Bake the Cake Layers
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool the Cakes
Let the cake layers cool in the pans for 10-15 minutes. Then, invert them onto a wire rack to cool completely. Do not frost warm cakes, as the frosting will melt.
8. Make the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, beating until fully incorporated and fluffy. Stir in the vanilla extract.
9. Assemble Your Layered Cake
Place one cooled cake layer on your serving plate. Spread about one-third of the cream cheese frosting evenly over the top. Carefully place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
Variation Ideas:
- Nuts: Add ½ cup chopped walnuts or pecans to the batter for extra crunch.
- Raisins/Dried Cranberries: Fold in ½ cup of golden raisins or dried cranberries with the carrots.
- Orange Zest: Add 1 teaspoon of orange zest to the cake batter for a brighter flavor.
- Coconut: Mix in ½ cup of shredded coconut to the cake for a tropical twist.
Storage Instructions:
Store your Spiced Carrot Layer Cake in an airtight container in the refrigerator for up to 3-4 days. The cream cheese frosting requires refrigeration. For best flavor, let it come to room temperature for about 30 minutes before serving.
Frequently Asked Questions (FAQ):
Can I make this layered cake ahead of time?
Yes, you can bake the cake layers up to 2 days in advance and store them, wrapped, at room temperature. The frosting can be made a day ahead and refrigerated, then re-whipped before frosting.
Why did my cake sink in the middle?
This often happens if the oven door was opened too early or if the cake was underbaked. Ensure your oven temperature is accurate and don’t open the door until the last 10 minutes of baking.
Can I use a different size cake pan?
You can use a 9×13 inch pan, but adjust baking time (likely 30-40 minutes) and keep an eye on it. This recipe is designed for a layered cake.
My frosting is too thin, what can I do?
Add more sifted powdered sugar, one tablespoon at a time, until it reaches your desired consistency. Make sure your butter and cream cheese were softened, but not melted.
Is it possible to freeze carrot cake?
Yes, you can freeze individual slices or the entire frosted cake. Wrap tightly in plastic wrap and then foil. It will keep for up to 2-3 months. Thaw in the refrigerator overnight.
What kind of carrots are best for carrot cake?
Regular fresh carrots are ideal. Avoid baby carrots as they tend to be drier and may not grate as well. Freshly grated carrots provide the best moisture and texture for this layered cake.