Layered Carrot Cake Recipe

Name: Layered Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CARROT CAKE BATTER; 2 cups all-purpose flour; 3/4 cup granulated sugar; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1 teaspoon salt; 1 (8-oz.) can crushed pineapple in juice, drained; 1/4 cup vegetable oil; 2 large eggs; 2 egg whites; 1 tablespoon vanilla extract; 3 cups grated carrots; Vegetable cooking spray; CREAM CHEESE FROSTING; 1/2 (8-oz.) package 1/3-less-fat cream cheese; 2 tablespoons butter, softened; 1 teaspoon vanilla extract; 3 cups powdered sugar; 1 to 2 tsp. fat-free milk (optional)

Servings: persons

CARROT CAKE BATTER
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 (8-oz.) can crushed pineapple in juice, drained
1/4 cup vegetable oil
2 large eggs
2 egg whites
1 tablespoon vanilla extract
3 cups grated carrots
Vegetable cooking spray
CREAM CHEESE FROSTING
1/2 (8-oz.) package 1/3-less-fat cream cheese
2 tablespoons butter, softened
1 teaspoon vanilla extract
3 cups powdered sugar
1 to 2 tsp. fat-free milk (optional)

1
Prepare Batter:
2
Preheat oven to 350u00b0. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots. Pour batter into 2 (8-inch) round cake pans coated with cooking spray.
3
Bake at 350u00b0 for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to a wire rack; cool completely (about 1 hour).
4
Prepare Frosting:
5
Beat first 3 ingredients at medium speed with an electric mixer until smooth. Gradually add powdered sugar to butter mixture; beat at low speed just until blended. (Do not overbeat.) Beat in up to 2 tsp. milk for desired consistency. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake.
6
Try This Twist!
7
Carrot Cake Muffins: Omit Frosting. Place about 15 paper baking cups in muffin pans, and coat with cooking spray. Prepare batter, and fold in 1/2 cup chopped toasted pecans and 1/2 cup golden raisins with carrots. Spoon batter into baking cups, filling about two-thirds full. Bake as directed. Cool in pans on a wire rack 10 minutes. Serve warm or at room temperature. Makes about 15 muffins.
8
Per serving: Calories 204; Fat 3g (sat 1g, mono 6g, poly 4g); Protein 8g; Carb 9g; Fiber 9g; Chol 28mg; Iron 2mg; Sodium 356mg; Calc 23mg
9
For best results, grate your own carrots rather than using a package of shredded carrot because the fresh carrot will be more moist.

1199

kcal

Calories

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: CARROT CAKE BATTER, 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking soda, and more.

Yes, Layered Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Layered Carrot Cake

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