Layered Carrot Cake
Servings 12
Ingredients
**Carrot Cake:**
- – 2 1/4 cups vegetable oil
- – 3 cups sugar
- – 6 eggs
- – 3 cups all-purpose flour
- – 1 tablespoon baking powder
- – 1 tablespoon baking soda
- – 1 teaspoon salt
- – 1 tablespoon ground cinnamon
- – 2 teaspoons ground cardamom
- – 4 1/2 cups grated carrots about 1 32-oz bag before peeling
- – 1 1/2 cups chopped nuts or unsweetened coconut optional
- – 1 1/2 small cans 12 oz total crushed pineapple, lightly drained
**Cream Cheese Icing:**
- – 2 sticks 1 cup butter, softened
- – 2 sticks 2 cups cream cheese, softened
- – 1/2 teaspoon salt
- – 1 teaspoon almond extract optional
- – 1 tablespoon vanilla bean paste
- – 6-8 cups powdered sugar depending on desired stiffness
Instructions
**Carrot Cake:**
- Preheat the oven to 350°F.
- Grease and line three 8-inch cake pans with parchment paper.
- In a large bowl, whisk together the oil and sugar. Add the eggs one at a time, mixing well after each addition.
- Add the flour, baking powder, baking soda, salt, cinnamon, and cardamom to the wet ingredients. Mix until just combined.
- Fold in the grated carrots and pineapple until just combined.
- Divide the batter evenly among the prepared pans.
- Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely before icing.
**Cream Cheese Icing:**
- In a large bowl or stand mixer, beat the softened butter and cream cheese on medium-high speed until fluffy (about 2 minutes).
- Add the salt, almond extract, and vanilla. Mix until combined.
- On low speed, gradually add the powdered sugar, 1/2 cup at a time.
- Once all the sugar is added, increase the speed to medium-high and whip until light and fluffy (about 2 minutes).
- Spread the icing generously over each layer of the cooled cake, stacking them as you go. Cover the top and sides with icing as well.