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Easy Steps to Bake the Perfect Classic Two-Layer Carrot Cake with Cream Cheese Frosting



Classic Two-Layer Carrot Cake with Cream Cheese Frosting

If you're a fan of moist, flavorful cakes, you'll love this Classic Two-Layer Carrot Cake with Cream Cheese Frosting. Packed with fresh, shredded carrots and warm spices like cinnamon and cloves, this cake is light, fluffy, and rich all at once. It's a perfect balance of sweetness and spice, topped with a velvety smooth cream cheese frosting that’s both indulgent and tangy.


When I moved to USA, I fondly called this “healthy cake” because it’s packed with carrots, but don’t let that fool you—this cake is pure comfort food.


I've simplified the recipe by removing any extra textures from nuts or pineapple chunks, focusing on the clean, delicious taste of spiced carrot cake with a creamy frosting.


Let’s dive into how to make this beautiful cake that is perfect for any occasion!



Why You'll Love This Carrot Cake:


  • Simple Ingredients: This carrot cake is made with pantry staples and freshly shredded carrots, making it both accessible and delicious.

  • Four Layers of Flavor: Dividing the cake into four layers gives a beautiful presentation and ensures every bite is full of moist cake and creamy frosting.

  • Perfect for Celebrations: Whether it’s for a birthday, holiday, or just a sweet treat, this carrot cake is sure to impress.


Ingredients for Two-Layer Carrot Cake


For the Cake:

  • 2 tablespoons (1 oz) shortening, for greasing

  • 2 ½ cups (12.5 oz) all-purpose flour, plus extra for dusting

  • 2 teaspoons (0.3 oz) baking powder

  • 2 teaspoons (0.3 oz) baking soda

  • 1 teaspoon (0.2 oz) kosher salt

  • 1 teaspoon (0.1 oz) ground cinnamon

  • 1/8 teaspoon (0.01 oz) ground cloves

  • 4 large eggs (about 8 oz total), at room temperature

  • 1 cup (8 oz) granulated sugar

  • 1 cup (7.5 oz) light brown sugar (firmly packed)

  • 1 cup (8 oz) vegetable oil

  • 1 pound (16 oz) peeled and shredded carrots


For the Cream Cheese Frosting:

  • 16 ounces (2 cups) cream cheese, softened

  • 1 cup (8 oz / 2 sticks) unsalted butter, softened

  • 3 1/3 cups (13.3 oz) powdered sugar


Instructions for Making the Cake


Step 1: Prepare the Cake Pans

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with shortening and line the bottoms with parchment paper. Grease the parchment paper and lightly dust it with flour.


Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cloves. Set this aside.


Step 3: Mix the Wet Ingredients

In the bowl of a stand mixer, beat the eggs until well combined. Gradually add the granulated and brown sugar, mixing until smooth. Slowly pour in the vegetable oil while mixing, then continue to beat on medium speed for about a minute.


Step 4: Add the Carrots and Dry Ingredients

Add one-third of the shredded carrots to the wet mixture and mix until combined. Then add one-third of the dry ingredients and mix again. Repeat this process until all the carrots and flour mixture are fully incorporated.


Step 5: Bake the Cakes

Divide the batter evenly between the two cake pans. Tap the pans on a flat surface to eliminate any air bubbles. Bake on the center rack for 30-40 minutes, rotating the pans after 15 minutes. The cakes are ready when a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 2 hours at room temperature.


Instructions for Making the Frosting


Step 6: Beat the Cream Cheese and Butter

In the bowl of a stand mixer with a whisk attachment, beat the softened cream cheese for about 30 seconds on high speed. Add the softened butter and beat for another 30 seconds, scraping down the sides as necessary.


Step 7: Add the Powdered Sugar

Gradually add the powdered sugar to the cream cheese mixture and beat on medium speed until the frosting is smooth and fluffy, about 1 minute.


Assemble the Cake


Step 8: Frost the Layers

Once the cakes are completely cooled, turn them out of the pans. Place the first cake layer on a serving plate and spread a generous layer of frosting on top. Place the second cake layer on top and spread more frosting evenly over the top and sides of the cake.


Decorating Your Two-Layer Carrot Cake

For a beautiful, natural touch, you can decorate the top of the cake with fresh edible flowers and carrot tops or sprigs of herbs like mint. This adds a lovely pop of color, making the cake a real centerpiece for any gathering.



Tips for the Perfect Carrot Cake


  1. Room Temperature Ingredients: Ensure that your eggs, butter, and cream cheese are at room temperature before starting, so your batter and frosting come together smoothly.

  2. Don’t Overbeat the Frosting: Overbeating the cream cheese can cause the frosting to become too soft and runny. Beat just until it’s smooth and fluffy.

  3. Avoid Overbaking: Check the cakes for doneness with a toothpick to avoid drying them out. Once the toothpick comes out clean, remove them from the oven.




This Classic Two-Layer Carrot Cake with Cream Cheese Frosting is a simpler yet indulgent version of the classic multi-layer carrot cake. With rich, moist layers of spiced carrot cake and smooth cream cheese frosting, this cake is perfect for birthdays, holidays, or any special occasion. Enjoy!




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