Carrot Layer Cake

March 24, 2018

189

Incredibly moist and fluffy carrot cake that is infused with spices, loaded with carrots and nuts, and frosted with a cream cheese buttercream!

4 and 1/2 cups cake flour* 450g
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2 and 1/2 teaspoons ground cinnamon
1 and 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
6 large eggs room temperature
1 and 1/4 cups light or dark brown sugar 250g
1 cup caster/granulated sugar 200g
1 and 1/2 teaspoons vanilla extract
1 cup vegetable oil 240ml
1 and 1/2 cups Greek-style yogurt 367g ( room temperature )
3 cups grated carrots 390g ( about 6 large carrots )
1 cup walnuts or pecans 125g ( chopped, optional )
For the Cream Cheese Frosting
2 cups cream cheese 450g ( softened )
1 cup unsalted butter 226g ( softened )
10 cups icing/powdered sugar 1250g
2 teaspoons vanilla extract
2 cups walnuts or pecans 250g ( chopped, for garnish )

For the Cake Preheat the oven to 170C/325F/Gas 3. Grease three 8-inch cake pans and line the bases with parchment paper. Set aside. Whisk together the flour, baking powder, baking soda, salt, and spices....
See the full directions on my site

Nutritions

Calories
800

Sodium
653mg
27% DV

Fat
66g
102% DV

Protein
14g
28% DV

Carbs
7g
2% DV

Fiber
4g
16% DV

Easter Baked