Yesterday I learned that a guy I know doesn’t like carrot cake.
He doesn’t like carrot cake! Is that even possible? I’m not sure I can trust this person ever again! 😜
I mean, carrot cake is one of the most delicious cakes out there, right?
The cake is moist and full of flavour, and makes a perfect combo with the tangy frosting with cream cheese. Oh la la, gimme some! 😘
The most common carrot cakes are made as a sheet cake, and some make one layered round cakes. But there really is no reason why you can’t be more creative, even with a carrot cake!
Cakes with multiple layers are pretty hot right now, lots of people are making three and four layered cakes. And no wonder, they look amazing! I always swoon a bit when I see pictures of cakes with layers.
Since they look so impressive, they look quite difficult to make. But I promise, they are a lot easier to make than you think! It takes a bit of time, but that’s mostly due to the fact that you need to bake two cakes. The assembly and decoration is surprisingly easy, and I know you can do it with my recipe ☺
I have used buttermilk in this recipe, if you don’t have buttermilk where you live, you can always make your own. All you need are two ingredients.
If not, you can also substitute with sour milk, like kefir.
Since I’ve used both oil and brown sugar in this cake, it’s quite dense. It’s nok airy, like sponge cake, but more like a brownie. Which means it’s moist and yummy 😍
Have you made a layered cake before? Did you find it hard, or was it easier than you thought it would be?
- 8 eggs
- 600 grams sugar
- 200 grams brown sugar
- 700 grams flour
- 2 tsp baking soda
- 3 tsp baking powder
- 2 tbsp ground cinnamon
- 2 tsp vanilla sugar
- 1 tsp salt
- 200 mls buttermilk
- 200 mls neutral oil
- 900 grams shredded carrots
- 200 grams unsalted butter, room temperature
- 900 grams confectioner's sugar, roughly
- 400 grams cream cheese, cold
- Set the oven to 180 degrees C.
- Beat eggs and sugar until white and airy
- Mix flour, baking soda, baking powder, cinnamon, vanilla sugar and salt in a smal bowl and set aside.
- Add the flour alternate with buttermilk and oil into the eggs and sugar. Blend until everything is incorporated well.
- The bowl will be quite full, so to keep the air in the batter I recommend using a spatula to carefully blend in the shredded carrots.
- Divide into two tins of 24 centimeters. Cover the tins with baking paper first.
- If you can bake both in your oven at the same time, you can do that. If not, bake on at a time, for about 1 hour and 10 mins. Use a cake needle to make sure it's done. All ovens bake differently.
- Leave the cake to cool in the tins.
- Once completely cooled, remove from the tin and split each cake in two horizontally. This will give you four layers of cake. Set aside.
- Add butter, confectioner's sugar and cream cheese to a blender, and mix well. The butter must be room temperature so it blends properly.
- The thickness of the frosting may vary a bit, so use the confectioner's sugar to make it thick enough. If it's too thin, it will spill out over the sides when you place the layers on top of each other.
- Beat the frosting on high speed for one minute when it's blended, to make it airy.
- Spread frosting out over the bottom cake layer, make sure it's even. Don't spread over the side.
- Place the next layer on top, and spread frosting over it.
- Place the third layer on top, and spread frosting over it.
- Place the final layer on top, and spread frosting over it.
- Now you can either leave it like it is, with the sides of the cake without frosting, which is called a naked cake. Or you can use the rest of the frosting to cover the sides as well.
- Serve the cake and receive prace and admiration.