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2 Layer Carrot Cake

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 10
Calories 977 kcal

Equipment

Ingredients
  

For the Carrot Cake

  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 each eggs
  • 2 cups pastry flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 3 cups carrots finely grated
  • 4 oz walnuts chopped

For the Frosting

  • 1 pound powdered sugar
  • 16 oz cream cheese room temperature
  • 4 oz unsalted butter room temperature
  • 2 tsp pure vanilla extract
  • 1/2 cup walnuts finely chopped

Instructions
 

Prep Instructions

  • Grate the carrots until you have 3 cups.
    3 cups carrots
  • Chop the walnuts until you have a total of 4.5 oz.
    4 oz walnuts, 1/2 cup walnuts
  • Grease and flour two 9-inch round cake pans.

For the Carrot Cake

  • Preheat your oven to 300°F (150°C).
  • In the mixing bowl of your stand mixer, combine the sugar and oil, and mix until well blended.
    2 cups granulated sugar, 1 cup vegetable oil
  • Add the eggs one at a time, beating well after each addition.
    4 each eggs
  • In a separate bowl, sift together the flour, baking soda, salt, and cinnamon.
    2 cups pastry flour, 2 tsp baking soda, 1 tsp salt, 2 tsp ground cinnamon
  • Gradually add the dry ingredients to the egg mixture and mix until incorporated.
  • Fold in the grated carrots and chopped nuts until well combined.
    3 cups carrots, 4 oz walnuts
  • Divide the batter evenly between the greased and floured cake pans.
  • Bake for about 45 minutes, or until a toothpick comes out clean.
  • Let the cakes cool in the pans for about 10 minutes, then turn them out onto a cooling rack to cool completely.

For the Frosting

  • Combine the powdered sugar, cream cheese, butter, and vanilla in the bowl of your stand mixer. Beat until smooth and creamy.
    1 pound powdered sugar, 16 oz cream cheese, 4 oz unsalted butter, 2 tsp pure vanilla extract
  • Once the cakes have cooled, spread frosting on top of one layer. Place the second layer on top and frost the top and sides of the cake.
  • Sprinkle the top with the remaining chopped walnuts.
    1/2 cup walnuts

Nutrition

Calories: 977kcalCarbohydrates: 111gProtein: 9gFat: 59gSaturated Fat: 19gPolyunsaturated Fat: 22gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 72mgSodium: 624mgPotassium: 354mgFiber: 5gSugar: 88gVitamin A: 7317IUVitamin C: 3mgCalcium: 90mgIron: 2mg
Keyword Dessert
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