Layered Carrot Cake with Cream Cheese Frosting and Nut/Fruit Topping
Layered Carrot Cake with Cream Cheese Frosting and Nut/Fruit Topping
Ingredients
For the Carrot Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups carrots, finely grated
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Nut and Fruit Topping
- 1/2 cup chopped pecans, toasted
- 1/4 cup dried cranberries
- 2 fresh rosemary sprigs, small, for garnish
Instructions
- 1
Preheat your oven to 350°F. Grease and flour two 6-inch round cake pans or line with parchment paper. Set aside.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.
⏱️ 5 min
- 3
In a separate medium bowl, whisk together the large eggs, vegetable oil, and vanilla extract until smooth.
⏱️ 3 min
- 4
Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Do not overmix. Fold in the finely grated carrots until evenly distributed.
⏱️ 5 min
- 5
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
⏱️ 35 min•🌡️ 350
- 6
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, invert them onto a wire rack to cool completely. This is crucial before frosting, as warm cakes will melt the frosting.
⏱️ 20 min
- 7
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 5 min
- 8
Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed until incorporated, then increase to medium-high and beat until smooth. Stir in the vanilla extract and salt.
⏱️ 5 min
- 9
Once the cakes are completely cool, use a serrated knife to level the tops of the cakes if necessary. Place one cake layer on your serving plate. Spread about 1/2 cup of frosting evenly over the top. Carefully place the second cake layer on top.
⏱️ 10 min
- 10
Spread the remaining frosting over the top and sides of the cake. Use an offset spatula to create a decorative swirl pattern on top, if desired.
⏱️ 7 min
- 11
Garnish the top of the cake with the toasted chopped pecans and dried cranberries. Arrange the small fresh rosemary sprigs decoratively on top.
⏱️ 5 min
- 12
For best results, chill the cake for at least 30 minutes before serving to allow the frosting to set.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Layered Carrot Cake with Cream Cheese Frosting and Nut/Fruit Topping
Ingredients
For the Carrot Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups carrots, finely grated
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Nut and Fruit Topping
- 1/2 cup chopped pecans, toasted
- 1/4 cup dried cranberries
- 2 fresh rosemary sprigs, small, for garnish
Instructions
- 1
Preheat your oven to 350°F. Grease and flour two 6-inch round cake pans or line with parchment paper. Set aside.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.
⏱️ 5 min - 3
In a separate medium bowl, whisk together the large eggs, vegetable oil, and vanilla extract until smooth.
⏱️ 3 min - 4
Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Do not overmix. Fold in the finely grated carrots until evenly distributed.
⏱️ 5 min - 5
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
⏱️ 35 min•🌡️ 350 - 6
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, invert them onto a wire rack to cool completely. This is crucial before frosting, as warm cakes will melt the frosting.
⏱️ 20 min - 7
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 5 min - 8
Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed until incorporated, then increase to medium-high and beat until smooth. Stir in the vanilla extract and salt.
⏱️ 5 min - 9
Once the cakes are completely cool, use a serrated knife to level the tops of the cakes if necessary. Place one cake layer on your serving plate. Spread about 1/2 cup of frosting evenly over the top. Carefully place the second cake layer on top.
⏱️ 10 min - 10
Spread the remaining frosting over the top and sides of the cake. Use an offset spatula to create a decorative swirl pattern on top, if desired.
⏱️ 7 min - 11
Garnish the top of the cake with the toasted chopped pecans and dried cranberries. Arrange the small fresh rosemary sprigs decoratively on top.
⏱️ 5 min - 12
For best results, chill the cake for at least 30 minutes before serving to allow the frosting to set.
⏱️ 30 min