Two-tier carrot cake with cream cheese frosting
Laura in the Kitchen · ♥ 2.6K likes · 67.6K views · 12 min video
Read about layer cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2¼ cup all purpose flour
- ½ tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- ¼ tsp nutmeg
- 0.125 tsp cloves
- 1 cup granulated sugar
- 1 cup brown sugar
- ⅓ cup applesauce
- ⅓ cup sour cream
- ¾ cup vegetable or avocado oil
- 4 whole eggs
- 2½ cup finely shredded carrots
- 12 oz room temperature cream cheese
- 12 tbsp unsalted butter
- ½ cup toasted, chopped pecans
- non-stick spray
Preheat the oven to 350; line two 9-inch cake pans with parchment and spray with non-stick spray.
A classic two-tier carrot cake
- vanilla
In one bowl combine the wet ingredients: eggs, both sugars, oil, applesauce, sour cream and a good splash of vanilla; whisk with a handheld mixer for a couple of minutes.
Give the dry ingredients a little mix and add them with the shredded carrots; mix patiently until combined.
Bake at 350 for about 30 to 35 minutes until cooked through.
- vanilla extract
In a stand mixer with the paddle, cream room-temperature cream cheese, unsalted butter and a little vanilla extract to get it going.
- powdered sugar
- salt
Add the powdered sugar and a pinch of salt and cream on high until fluffy and creamy, scraping down a couple of times.
Place four pieces of parchment on the cake stand under the edges of the bottom layer.
Parchment trick and frosting the cake
Frost a layer, stack the second, and frost the top and sides with a spatula; pull out the parchment when done.
Press toasted chopped pecans around, short of the edge, and pipe a swirl border from a piping bag.