Layered Carrot Cake
Carrots were used to sweeten cakes in the medieval ages when sugar was rare and expensive.
This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Layered Carrot Cake
Ingredients
Instructions
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Preheat the oven to 180°C (350°F). Grease and flour three 9-inch round cake pans.
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In a mixing bowl, combine the grated carrots, flour, baking powder, cinnamon, nutmeg, and salt.
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In a separate large mixing bowl, cream together the butter, granulated sugar, and brown sugar. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
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Gradually add the dry ingredients into the wet ingredients, alternating with buttermilk. Mix until just combined. Fold in the chopped walnuts.
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Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
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Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cakes from the oven and let them cool in the pans for 10 minutes. Transfer the cakes to a wire rack to cool completely.
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In a mixing bowl, beat together the cream cheese, powdered sugar, lemon juice, and heavy cream until smooth and creamy.
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Place one cake layer on a serving plate. Spread a layer of cream cheese frosting on top. Repeat with the remaining cake layers.
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Frost the sides and top of the cake with the remaining cream cheese frosting.
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Refrigerate the cake for at least 1 hour before serving.
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Slice and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 385kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 52g18%
- Sugars 35g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
