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Layered Carrot Cake

Course Dessert
Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 1 hour
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.