Double-Layer Carrot Cake

Julia Drost

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For me carrot cake signifies spring. It has a nice light feeling with the cream cheese frosting and it has carrots in it so you can pretend it is healthy. There are a few things that I would change/ did change in the recipe and I will make note of them, but overall it was very tasty. This recipe is from The Baking Cookbook for Teens by Robin Donovan. I wrote the recipe below and any comments in italics and parentheses. 

 

Ingredients:

 

For the cake:

 

  • Nonstick cooking spray
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup vegetable oil
  • 4 eggs, at room temperature
  • 1 ½ cups brown sugar
  • ½ cup granulated sugar
  • ½ cup crushed pineapple, drained
  • 1 teaspoon vanilla extract
  • 3 cups grated carrots (I would recommend 2 cups not packed because I used 3 cups packed and it was very moist and sticky from all the carrots)

 

For the cream cheese frosting:

 

  • 1 (8-ounce) package cream cheese, at room temperature (sit out for one hour at room temperature)
  • ½ cup unsalted butter, at room temperature (sit out for one hour at room temperature)
  • 2 cups confectioners’ sugar (I needed a lot more and used 7 cups instead)
  • 1 teaspoon vanilla extract

 

Instructions:

 

For cake:

 

  1. Preheat the oven to 350℉. Spray the cake pans with cooking spray.
  2. In a large mixing bowl, stir together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  3. In another large mixing bowl, combine oil, eggs, and brown sugar, granulated sugar, pineapple, and vanilla, and stir or beat to mix well. Stir in the carrots.
  4. Stir the wet mixture into the dry mixture, and stir until combined
  5. Spoon the cake batter into the two prepared pans, dividing evenly (one scoop in each and repeat until all batter is used). Bake in the preheated oven for 30 to 35 minutes, until a wooden skewer or toothpick inserted into the middle of the cake comes out clean. Remove the pans to loosen the cakes from the sides, then invert them onto the wire rack. Let cool completely.

 

For the cream cheese frosting:

 

  1. In the bowl of a stand mixer or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add the butter, and beat until smooth and well combined, about 1 minute, Add the confectioners’ sugar and vanilla, and beat to combine.
  2. Place one of the layers on a cake platter and, using a rubber spatula, spread about a third of the frosting over the top in a smooth layer. Place the second layer on top, and using the remaining frosting to frost the top and the sides of the cake. Cut into wedges and serve.