Name: Four-Tiered Carrot Cake With Cream Cheese Frosting
Prep time: 60 min
Cook time: 60 min
Total time: 180 min
Ingredients: 1-¼ cups vegetable oil; 1-¼ cups granulated sugar; ½ cup brown sugar; 2 tsp. vanilla extract; 4 eggs; 2 cups Bob’s Red Mill Unbleached White All-Purpose Flour; 2 tsp. baking powder; 1 tsp. baking soda; ½ tsp. kosher salt; ¼ tsp. ground cloves; 2 tsp. ground cinnamon; 3 cups shredded carrots (about 1 lb.); 1 cup chopped walnuts; 1 lb. cream cheese (room temperature); 1 cup butter (room temperature); 4 cups powdered sugar; 1 tsp. vanilla extract

Carrot cake has become a traditional Easter dessert, with the carrots evoking the Easter Bunny as well as the coming spring with its rebirth and abundance. This showstopping four-layer version is classically moist, tender and crumbly, with warm flavors of cinnamon, brown sugar and vanilla. And of course, the generous amounts of sweet shredded carrots and chopped walnuts taste slightly earthy under a cloud of cream cheese frosting. But you won’t want to limit this cake to Easter alone – serve it to rave reviews whenever life calls for a beautiful dessert.

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Four-Tiered Carrot Cake With Cream Cheese Frosting

Prep Time 1 hour

Cook Time 1 hour

Chill Time 1 hour

Total Time 3 hours

Servings 16

Calories 539 kcal

Author Bob's Red Mill

Ingredients

Cake

1-¼ cups vegetable oil
1-¼ cups granulated sugar
½ cup brown sugar
2 tsp. vanilla extract
4 eggs
2 cups Bob’s Red Mill Unbleached White All-Purpose Flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. kosher salt
¼ tsp. ground cloves
2 tsp. ground cinnamon
3 cups shredded carrots about 1 lb.
1 cup chopped walnuts

Frosting

1 lb. cream cheese room temperature
1 cup butter room temperature
4 cups powdered sugar
1 tsp. vanilla extract

Instructions

Preheat oven to 350 degrees F. Grease two 8-inch cake pans and line bottoms with parchment paper.
In medium bowl, combine flour, baking powder, baking soda, salt and spices.
In large mixing bowl, whisk together oil, sugars, vanilla extract and eggs. Add dry ingredients and mix to combine, taking care not to overmix. Fold in carrots and walnuts.
Portion batter equally between pans and spread evenly. Bake 45-60 minutes, until toothpick inserted in center of each cake comes out clean. Chill completely in refrigerator before unmolding.
In large bowl, beat cream cheese and butter until smooth. Add powdered sugar, 1 cup at a time, beating thoroughly between additions, then stir in vanilla.
Unmold both cakes and lay on parchment paper on flat surface to slice each cake in half. Using ruler, measure halfway up side of each cake and insert toothpick to mark spot. Continue measuring around sides so there are at least four toothpicks inserted. Take string and snuggly wrap around cake on top of each toothpick. Cross ends of string in front of cake and pull them away from each other to slice cake into two even layers.
Choose one of the four layers to be bottom layer and evenly smooth on about ⅔ cup frosting. Top with another layer of cake and repeat until there are four cake layers and three frosting layers. Make sure cake edges line up. Smooth remaining frosting over top and sides. Refrigerate until set, then slice and serve.

Note:

Garnish idea: Use vegetable Y peeler to shave extra carrots into ribbons to make curls. Roll up each carrot ribbon starting at narrow end and rolling toward wider end. Arrange as desired onto cake, pressing lightly into frosting to hold curl.

Recipe Notes

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Nutrition Facts

Four-Tiered Carrot Cake With Cream Cheese Frosting

Amount Per Serving

Calories 539 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 14g70%

Trans Fat 0.5g

Polyunsaturated Fat 5g

Monounsaturated Fat 7g

Cholesterol 100mg33%

Sodium 360mg15%

Potassium 259mg7%

Carbohydrates 70g23%

Fiber 2g8%

Sugar 54g60%

Protein 6g12%

Vitamin A 4808IU96%

Vitamin C 2mg2%

Calcium 94mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.