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Layered Carrot Cake with Cream Cheese frosting

Layered Carrot Cake with Cream Cheese frosting. This is a sweet and spicy carrot cake recipe with pecans and spices. Cinnamon, cloves and some ginger and a pinch of white pepper for the extra spiciness. The shredded carrots give a smooth texture to the cake and the pecans make it crunch and give a tangy flavour. Cut the cake lengthwise with a cake cutter or a big knife, if you can trust your steady hands! 

Layered carrot cake with cream cheese frostingIngredients

for the cakes

  • 250gr. self-rising flour
  • 125gr. butter, room temp.
  • 2 medium sized carrots, shredded
  • 80gr. pecans, chopped
  • 120ml. milk
  • 150gr. dark brown sugar
  • 2 eggs
  • 1tbsp vanilla 
  • 1tbsp cinnamon powder
  • 1tbsp clove powder
  • 1tbsp ginger powder
  • a pinch of white pepper, optional

for the frosting

  • 100gr. butter
  • 200gr. cream cheese
  • 300gr. icing sugar
  • ¾tsp vanilla extract or 1/3 vanilla pod

Utensils

  • Cake cutter 

Directions

the cakes

  1. Preheat the oven, air 170 °C.
  2. In a large bowl mix the butter and sugar. Beat well.
  3. Add the eggs, one at a time.
  4. Add the milk, vanilla and spices.
  5. Add the flour gradually.
  6. Stir in the carrots and the pecans.
  7. Fill a baking form and bake for 40 minutes. Check by inserting a toothpick in the center of the cake. If it comes out clean, it’s ready.
  8. Wait till it cool down.
  9. Cut it in half with a cake cutter, or a knife.
  10. Spread frosting evenly on the bottom layer.
  11. Cover with the top layer and spread the remaining frosting.
  12. Decorate with some carrot shaped chocolate chips.

the frosting

  1. Mix the butter and cream cheese in a large bowl
  2. Add the vanilla (extract or seeds).
  3. Add the icing sugar gradually.

Layered carrot cake with cream cheese frosting

Layered carrot cake with cream cheese frosting

Layered carrot cake with cream cheese frosting

Layered carrot cake with cream cheese frosting

Published in Breakfast / Brunch Recipes Sweet Tooth

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