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Layered Carrot Cake

Prep Time 30 minutes
Cook Time 45 minutes
Cooling 1 hour
Total Time 2 hours 15 minutes
Servings 12

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)
  • Spread icing over the cooled, sheet cake in an even layer. This is a generous amount of icing, so add as much or little as you like