Layered Carrot Cake
Mom’s viral carrot cake, but in a 3 layer cake form may just be our new favorite version. We love this carrot cake in just about any form. Whether it is the sheet cake version or the cupcake version, you can’t go wrong with our mom’s simple, one-bowl carrot cake. The cake is moist, lightly
Ingredients
- 2 1/4 cup vegetable oil
- 3 cups sugar
- 6 eggs
- 3 cups flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 teaspoons ground cardamom
- 4.5 cups grated carrots
- 1.5 cup chopped nuts or unsweetened coconut optional
- 1.5 small can crushed pineapple lightly drained (12 oz or 1.5 8 oz cans)
- 2 sticks butter 226 g or 1 cup
- 2 sticks cream cheese 452 g or 2 cups
- 1/2 teaspoon salt
- 1 teaspoon almond extract optional
- 1 tablespoon vanilla bean paste
- 6-8 cups powdered sugar Depending on how stiff you want the icing
Directions
- 1
Pre-heat oven to 350 degrees.
- 2
Grease and line a 3 8” pans with parchment paper
- 3
In a large bowl, whisk together oil and sugar. Add eggs one at a time until well combined.
- 4
Add dry ingredients and mix until just combined.
- 5
Add in pineapple and grated carrots and mix until just combined.
- 6
Pour into prepared pans and bake for ~45 minutes (it may take more or less depending on the oven so make sure to cook until a toothpick comes out clean)
- 7
In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese