The absolute best Carrot Cake with Cream Cheese Frosting…ever! Two carrot cakes are baked and assembled together with the most luscious cream cheese frosting to form a two layered cake.
I forgot how much I loved carrot cake until I revisited this recipe. It’s like seeing a long lost best friend and not being able to get enough. Memories came flooding back on all the times I’ve baked this cake for Sunday family gatherings at mamma’s house. It’s been a family favorite for a long while and just recently my sister requested the recipe. She raves about it all the time, claiming it is “the best she ever tasted” !
I’m so glad to have found this recipe, type written (yikes, who even owns a typewriter anymore). Dog eared and slightly spattered with cake batter. It truly attests to the shear amount of times I’ve baked this delicious moist cake.
Bake in a 9 x 13 inch pan or 2, 9 inch round pans
You can most certainly serve it in a more traditional way by baking it in a 9 x 13 inch pan, as I’ve always done.
However, do keep in mind you’ll need to bake it for 50 to 60 minutes. Or simply until a toothpick inserted in the middles comes out clean. One batch of the cream cheese frosting will be enough for a 9 x 13 inch cake.
This time around, I decided to elevate it into a much more elegant 2 layered cake. Inspired by what is now being referred to “naked cake”. A rather lovely way of baking a cake with open layers. This has the icing peeking through the outer edges, giving it a more exposed look. I find it provides the cake a pretty and enchanting appeal!
Double the frosting amount for a 2 layer carrot cake
I doubled the frosting amount for this 2 layered cake and used a 1M piping tip from Wilton to decorate the carrot cake. It will give you more than enough to generously ice the layers.
To achieve the frilly icing border, you’ll want to start piping at the inner edge of your cake, working your self inward. Use an off set spatula to smooth the inside frosting while leaving the edges untouched.
I repeated the same with the top layer and piped a rosette in the middle of the cake. I wanted to achieve the look of a naked cake but with a frilly border 🙂
This recipe was given to me by “Raoul” whom I never met but was gracious enough to pass on this recipe through a mutual friend. He worked in our hospital cafeteria and had my colleagues and I running down every second Wednesday to get our carrot cake fix!
It is so utterly delicious that my husband, tongue in cheek, now wants me to bake him this carrot cake every single Sunday. However, I’ll save it for special occasions simply because…well there are so many other sweet treats to bake!
Carrot Cake with Cream Cheese Frosting
A delicious 2 layered Carrot Cake with a luscious Cream Cheese Frosting that is simply perfect for birthdays, holidays or any other special occasion.
- 1 1/2 cups sunflower oil or canola oil
- 2 cups granulated sugar
- 4 large eggs
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup walnuts finely chopped
- 14 ounce can crushed pinapple well drained
- 2 cups grated carrots about 3 medium sized
CREAM CHEESE FROSTING (double this amount for a 2 layer cake)
- 3 ounces cream cheese
- 2 teaspoon pure vanilla extract
- 1/4 pound butter
- 1/4 pound powdered sugar (icing sugar)
Grease and flour 2, 9 inch round cake pans.
Preheat oven to 325 degrees F.
In a large bowl whisk the oil, sugar and eggs together until combined and set aside.
In a separate bowl, whisk the flour, baking powder, baking soda and salt.
Add the dry ingredients to the wet ingredients and stir until combined.
Fold in the crushed pineapple, chopped walnuts and the grated carrots.. Do not over mix.
Divide evenly into the prepared pans.
Bake in the preheated oven for about 40 minutes or until a wooden skewer inserted in the centre comes out clean.
Transfer the pans on a wire rack and let cool completely in the pans.
Carefully release the cakes from the pans when cooled and ready to frost.
CREAM CHEESE FROSTING (double the amount for a 2 layer cake)
In a large bowl combine the frosting ingredients together.
Starting on low speed and working your way to high, mix until the cream cheese frosting is smooth and creamy.
To achieve the frilly icing border, use a piping bag inserted with a 1M piping tip.
Fill the piping bag with the frosting and start piping at the inner edge of your cake, working yourself inward.
With an off set spatula or the back of a large spoon, smooth the inside frosting and leave the edges untouched.
Top with the second layer of cake and repeat with more frosting.
Pipe a rosette on the top middle of cake and garnish with mint leaves.
Slice and enjoy with your favourite cup of coffee or tea.
If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!