Description
A decadent twist on classic carrot cake, featuring a rich cream cheese filling layered between spiced carrot cake and topped with silky cream cheese frosting.
Ingredients
Scale
- 2 cups (240g) All-Purpose Flour
- 2 teaspoons Baking Soda
- 0.5 teaspoon Salt
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 0.25 teaspoon Ginger
- 0.25 teaspoon Cloves
- 1.5 cups (300g) Granulated Sugar
- 0.5 cup (100g) Packed Light Brown Sugar
- 4 Large Eggs (room temperature)
- 1 cup (240ml) Vegetable Oil
- 1 teaspoon Vanilla Extract
- 3 cups Finely Grated Carrots (packed)
- 1 cup (115g) Chopped Pecans
- 16 oz (2 blocks) Cream Cheese (softened)
- 0.5 cup (100g) Granulated Sugar (for filling)
- 2 Large Eggs (room temperature, for filling)
- 1 teaspoon Vanilla Extract (for filling)
- 2 tablespoons All-Purpose Flour (for filling)
- 16 oz (2 blocks) Cream Cheese (for frosting)
- 1 cup (226g) Unsalted Butter (softened)
- 4 cups (480g) Powdered Sugar (sifted)
- 2 teaspoons Vanilla Extract (for frosting)
- Optional: 0.5 cup finely chopped pecans (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Whisk the flour, baking soda, salt, and spices together in a large bowl.
- In a separate bowl, whisk together the sugars, eggs, vegetable oil, and vanilla until smooth.
- Fold the dry ingredients into the wet ingredients, then fold in grated carrots and chopped pecans.
- Divide the batter into prepared pans and bake for 30-35 minutes. Cool completely.
- Lower the oven to 325°F (160°C) and grease an 8-inch round pan with parchment.
- Beat the cream cheese and sugar until smooth for the filling.
- Add eggs one at a time, mixing in vanilla and flour, then pour into the greased pan.
- Bake for 30-35 minutes until edges are set. Cool, then refrigerate for at least 2 hours.
- In a large bowl, beat the remaining cream cheese and butter until light and fluffy for the frosting.
- Gradually add powdered sugar and vanilla, beating until creamy.
- Level the cooled cake layers, place the first layer on a stand, and spread frosting over it.
- Unmold the firm cream cheese filling and center it on top of the frosting.
- Spread another layer of frosting over the filling, top with the second carrot cake layer, and apply a thin crumb coat.
- Chill for 20 minutes, then add the remaining frosting over the cake and decorate.
- Chill for another 30 minutes before serving.
Notes
Make sure ingredients are at room temperature for best results. This cake can be made ahead of time and stored in the refrigerator.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 720
- Sugar: 45g
- Sodium: 450mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 100mg
Keywords: carrot cake, pecan cake, cream cheese frosting, dessert