Mom’s Layered Carrot Cake
Directions
- 1In a bowl, mix together 2.25 cups of vegetable oil, 3 cups of granulated sugar, and 6 eggs until combined.
- 2Add 3 cups of all-purpose flour, 1 tablespoon of baking powder, 1 tablespoon of baking soda, 1 teaspoon of salt, 1 tablespoon of ground cinnamon, and 2 teaspoons of ground cardamom to the wet ingredients and mix.
- 3Add 4.5 cups of grated carrots and 1.5 small cans of crushed pineapple and mix until combined.
- 4Pour the batter into cake pans and bake.
- 5Make the cream cheese icing by mixing together 2 sticks of softened butter, 2 sticks of cream cheese, 0.5 teaspoon of salt, 1 teaspoon of almond extract, and 1 tablespoon of vanilla bean paste. Add 6-8 cups of powdered sugar depending on desired consistency.
- 6Layer the cake with cream cheese icing, and decorate with piped carrots made from leftover icing.
Ingredients
- 2.25 cups vegetable oil
- 3 cups granulated sugar
- 6 eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 teaspoons ground cardamom
- 4.5 cups grated carrots
- 1.5 small cans crushed pineapple
- 2 sticks butter
- 2 sticks cream cheese
- 0.5 teaspoon salt
- 1 teaspoon almond extract
- 1 tablespoon vanilla bean paste
- 6 cups powdered sugar
Equipment
whiskmixing bowlspatulacake pansmixerpiping bag
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