2-Tier Carrot Cake with Cream Cheese Frosting
Ingredients
For the Cake:
- 2 cup all-purpose flour 250g
- 2 ½ tsp baking powder
- 1 ¼ tsp baking soda
- 1 Tbsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 ½ cup granulated sugar 300g
- 1 cup unsalted butter, softened 226g
- 4 large eggs
- 2½ cup finely grated carrots 275g
- 1 tsp vanilla extract
For the Frosting:
- 16 ounce cream cheese 450g, softened
- ½ cup unsalted butter 113g, softened
- 4 cup powdered sugar 480g, sifted
- 2 tsp vanilla extract
- pinch of salt
- 1-2 Tbsp heavy cream 15-30g, if needed
Instructions
For the Cake:
- Preheat oven to 350°F (175°C). Line two 8- or 9-inch round pans with parchment circles; brush sides with homemade pan release.
- Grate carrots; toss with 1 Tbsp flour if using a food processor.
- Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside
- In a large bowl, cream the butter and sugar. Add eggs one at a time, then vanilla.
- Combine wet and dry ingredients; fold in carrots.
- Divide batter between pans. Bake 25-30 min, or until a toothpick is clean. Cool 10 min in pans, then on a rack.
For the Frosting:
- Beat cream cheese and butter. Add powdered sugar, vanilla, and pinch of salt; beat until fluffy. Add cream if needed.
- Level cakes. Frost first layer, stack second, frost all over. Decorate with spoon swipes and nutmeg.
- Chill 30 min, then serve.
Notes
- Tips: Don’t overmix batter. Use toothpick test to ensure it’s fully baked.
Storage: Fridge: 5 days. Freezer: 3 months (unfrosted). - Want to Make a 9X13 Instead: Adjust bake time to 35-40 minutes and half the frosting.
Nutrition
Serving: 1slice
Servings: 12 slices
Calories:
