Ingredients for Carrot Layer Cake With Cream Cheese Frosting
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- Orange Juice
- 2 teaspoons vanilla extract
- Orange Zest
- 4 large eggs
- All Purpose Flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- Pinch of salt
- Ground Cinnamon
- Ground Nutmeg
- Ground Cloves
- 2 cups grated carrots
- Pecans
- ½ cup raisins
- 3 cups powdered sugar
- 8 ounces cream cheese (softened)
- Lemon Extract
- Unsalted Butter
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Carrot Layer Cake With Cream Cheese Frosting? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Carrot Layer Cake With Cream Cheese Frosting
- Preheat oven to 325°F (160°C). Grease and flour two 9-inch diameter cake pans with 1 1/2-inch-high sides. Line the bottoms with parchment paper.
- In a large bowl, cream together 1 ½ cups granulated sugar and 1 cup vegetable oil until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 cup orange juice, 2 teaspoons vanilla extract, and 1 tablespoon orange zest.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups grated carrots, 1 cup chopped pecans, and ½ cup raisins.
- Divide the batter evenly between the prepared pans.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- While the cakes are cooling, prepare the frosting:
- In a medium bowl, beat together 8 ounces of softened cream cheese, ½ cup (1 stick) softened unsalted butter, 3 cups powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt until smooth and creamy.
- Once the cakes are completely cool, place one layer on a serving plate.
- Frost the top of the first layer with about half of the frosting.
- Top with the second cake layer and frost the entire cake with the remaining frosting, creating decorative swirls.
- Refrigerate for at least 30 minutes before serving to allow the frosting to set. Serve chilled or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
269g
Fat
80g
Carbs
30g
