12 Layer Carrot Cake
Servings 16
Ingredients
- 2 1/4 cup vegetable oil 540 ml
- 3 cups sugar 600 g
- 6 eggs
- 3 cups all purpose flour 360 g
- 1 tablespoon baking powder 15 ml
- 1 tablespoon baking soda 15 ml
- 1 teaspoon salt 5 ml
- 1 tablespoon ground cinnamon 15 ml
- 2 teaspoons ground cardamom 10 ml
- 4.5 cups grated carrots 1 32 oz bag of carrots before peeling
- 1.5 cup chopped nuts or unsweetened coconut optional
- 1.5 small can crushed pineapple lightly drained 12 oz or 1.5 8 oz cans
Cream Cheese Icing:
- 2 sticks butter 226 g or 1 cup
- 2 sticks cream cheese 452 g or 2 cups
- 1/2 teaspoon salt
- 1 teaspoon almond extract optional 5 ml
- 1 tablespoon vanilla bean paste 15 ml
- 6-8 cups powdered sugar Depending on how stiff you want the icing
Instructions
- Pre-heat oven to 350 degrees.
- Grease and line a 3 8” pans with parchment paper
- In a large bowl, whisk together oil and sugar. Add eggs one at a time until well combined.
- Add dry ingredients and mix until just combined.
- Add in pineapple and grated carrots and mix until just combined.
- Pour into prepared pans and bake for ~45 minutes (it may take more or less depending on the oven so make sure to cook until a toothpick comes out clean)
Cream Cheese Icing:
- In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
- On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
- Add salt, almond extract, and vanilla. Whip until combined
- On low speed, add the powder sugar ½ cup at a time
- Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes). Set aside
- Cut the 3 cake layers in half creating 6 even layers. We like to do this with a serrated knife (we also cut off any domes that are on the top)
- Spread icing over the cooled, each cake layer (about ⅙ at a time) and spread it so it forms an even layer
