Four Layer Carrot Cake
If you are searching the internet for the best carrot cake recipes, give this Four Layer Carrot Cake recipe a shot. This easy carrot cake recipe looks stunning with four layers of cake and icing. If you are not sure of how to make a carrot cake from scratch, don't worry, just have patience and follow the recipe slowly. Carrot cake is one of people's favourite types of cake, and who can blame anyone for loving such a decadent dessert? Did you know that carrots were originally included in cakes to act as a sweetener when sugar was too expensive? Carrots are very affordable, so people would shred them up to add to their cake recipes. The multiple layer cake was created so that people can taste a bit of the icing with every bite of cake. This easy carrot cake recipe will be perfect for any occasion and is one of the many easy printable recipes on our website.
2 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups granulated sugar
1 1/2 cups butter at room temperature (OR 1 1/2 cups vegetable oil)
2 cups grated carrots (about 4 to 5 fresh carrots)
1 cup pineapple, canned crushed
Cream Cheese Frosting
8 ounces cream cheese, at room temperature
1/2 cup butter, at room temperature
2 cups confectioners' sugar
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
Cut parchment paper to fit and grease and lightly flour two 8 inch cake pans or springform pans.
In a large mixing bowl, mix together the flour, baking powder, baking soda, salt, cinnamon and sugar.
In another mixing bowl cream together the sugar and eggs, then mix in the grated carrots and crushed pineapple.
Add the wet ingredients to the dry using an electric mixer and mix together until well combined.
Divide the batter between the two prepared pans and bake for 35 to 45 minutes or until done.
Test by inserting a cake tester and if it comes out clean the cakes are baked.
Put onto the cooling racks in the pans. After 15 minutes, remove the cakes from the pans and leave them on the cooling racks until they have cooled completely.
You can leave the cake as a 2 layer cake and proceed with icing as it is or if you want to make the 4 layer cake, using a very sharp knife cut each of the layers in half and set each aside on the cooling rack.
Cream Cheese Frosting
In a mixing bowl, using an electric mixer beat the cream cheese and butter on medium to high until light and fluffy.
Add the vanilla and beat in. Gradually add the confectioners, sugar in increments beat until the frosting is a nice spreading consistency.
Put the first layer of cake onto your cake plate.
Spread a layer of cream cheese frosting.
Repeat with all the layers, frost the tops and sides of the cake.
To make the piped top, we used a Wilson 32.
*Note if you do the 4 layer version you will have to make and extra half a batch of cream cheese frosting.
This cake freezes well.
We love making yummy recipes with our family, and we love to share our recipes with each other and with you. This is why we share our printable easy recipes for everyone to enjoy. We also have a printable cookbook that is available for download on the website. Enjoy making and eating this carrot cake when you have a chance.
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