Moist Layered Carrot Cake Recipe
Photo source: Grandmother's Kitchen
A delicious recipe for a moist layered carrot cake with a cream cheese frosting.
Makes (2) 9-inch round cakes
2 1/2 cups all purpose flour
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 lb. medium carrots (6 to 7 large carrots), peeled
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs
1 1/2 cups vegetable oil
16 oz. cream cheese, at room temperature
10 Tablespoons butter, at room temperature
2 Tablespoons sour cream
1 teaspoon pure vanilla extract
2 1/2 cups confectioners’ sugar
Preheat oven to 3500F.
Grease and flour two 9-inch round pans.
In a large bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt and set aside.
In a food processor fitted with large or fine shredding disk, shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside. You can also shred by hand on a box grater if you dont have a food processor.
In the bowl of a standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds.
Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil).
Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain.
Pour into prepared pans. Place into the preheated oven and bake
for 30-35 minutes or until a toothpick inserted into center of cake comes out clean.
Remove from the oven and place on cooling racks.
Let cakes cool in the pans for about 10 minutes then invert them onto a cooling rack to cool.
When cakes are completely cool make the cream cheese frosting.
Cream Cheese Frosting
Mix the cream cheese, butter, sour cream, and vanilla at medium high speed in a clean bowl of standing mixer fitted with whisk attachment (or in large bowl using handheld mixer) until well combined. Scrape down the sides of the bowl with rubber spatula
as needed. Add confectioners’ sugar and mix for a couple of minutes until very fluffy.
Place one layer of cake onto a cake plate and spread a portion of the icing on the first layer.
Place the 2nd cake round on top of the iced layer and spread the rest of the cream cheese frosting on the tops and sides of the cake.