The absolute best Carrot Cake with Cream Cheese Frosting…ever! Two carrot cakes are baked and layered together with the most luscious cream cheese frosting to form a two tiered cake.
I forgot how much I loved carrot cake until I revisited this recipe. It was 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 my mom’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 am so glad to have found this recipe, type written (yikes, who even owns a typewriter anymore), dog eared and slightly spattered with cake batter, attesting to the shear amount of times I have baked this delicious moist cake.
You can most certainly serve it in a more traditional way by baking it in a 9 x 13 inch pan, as I have always done. This time I decided to elevate it into a much more elegant looking, 2 layered cake. I was inspired by what is now being referred by the term “naked cake”, which is simply a cake with open layers and icing peeking through the outer edges, giving it a more exposed look. I find it provides the cake a pretty and enchanting appeal !
If using a 9 x 13 inch pan you will need to bake it for 50 to 60 minutes or 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.
For this two layered cake I doubled the frosting amount 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. What I would do differently next time is turn it into a four layered cake and make it even more spectacular looking!
- 1 1/2 cups sunflower oil or canola oil
- 2 cups granulated sugar
- 4 large eggs
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup walnuts, finely chopped
- 14 oz crushed pineapple, drained (1 can)
- 2 cups grated carrots (about 3 medium sized)
Preheat oven to 325*F.
Grease and flour 2, 9 inch round cake pans.
In a large bowl whisk the oil, sugar and eggs together until combined and set aside. In another 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 at 325*F for about 40 minutes or until a wooden skewer inserted in the center comes out clean.
Let cool completely in the pans placed on a wire rack before icing.
Icing: (double the amounts for a layered cake)
- 3 ounces cream cheese
- 2 tsp pure vanilla extract
- 1/4 pound butter
- 1/2 pound icing sugar
In a large bowl combine the icing ingredients together. Starting on low speed and working your way to high, mix until the cream cheese icing is smooth and creamy.
To achieve the frilly icing border, start piping at the inner edge of your cake, working your self inward. With an off set spatula or the back of a large spoon, smooth the inside frosting and leave 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 with cream cheese frosting every single Sunday. 🙂