Moist Carrot Cake
My 3 layer carrot cake is lightly spiced, and topped with fluffy cream cheese frosting and crunchy pecans.
Servings 14 Slices
Calories 1030kcal
Ingredients
For the Cake
- 4 Cups Granulated Sugar
- 2 Cups Canola Oil
- 8 Eggs
- 4 Cups All Purpose Flour
- 2 Teaspoons Baking Soda
- 2 Teaspoons Baking Powder
- ½ Teaspoon Salt
- 4 Teaspoons Cinnamon
- 3 Cup Carrots Shredded
- 1 Cup Pecans Chopped
For the Frosting
- ½ Cup Unsalted Butter Softened
- 8 Ounces Cream Cheese Softened
- 4 Cups Powdered Sugar
- 2 Teaspoons Vanilla
- 1 Cup Pecans Chopped, For Garnish
Instructions
For the Cake
- Line (3) 9 inch cake pans with parchment paper and spray with nonstick baking spray.
- In a large bowl combine sugar, oil, and eggs. Stir in baking soda, baking powder, salt, and cinnamon.
- Add flour a little at a time until just combined. Do not overmix.
- Fold in shredded carrots and pecans.
- Evenly divide batter between 3 prepared pans. Bake for 25-30 minutes. Cool completely.
For the Frosting
- In a large bowl beat butter, cream cheese, and vanilla until light and fluffy.
- Gradually add powdered sugar until you reach your desired consistency.
Assembly
- Cut off the domes of the cake layers.
- Spread pecans on a baking sheet. Toast at 350 degrees for 5-10 minutes stirring once or twice.
- Place the first layer of the cake onto a 10 inch cake board. Add around 1 cup of frosting to first layer and smooth. Repeat with remaining layers.
- Place the last cake layer on top. Add a thin coat of frosting on the top and down the sides. Refrigerate for 15-20 minutes and then add a second layer of icing.
- Coat sides and top of cake with pecans if desired. Enjoy!
Nutrition
Calories: 1030kcal | Carbohydrates: 125g | Protein: 9g | Fat: 57g | Saturated Fat: 12g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 30g | Trans Fat: 0.4g | Cholesterol: 127mg | Sodium: 348mg | Potassium: 305mg | Fiber: 3g | Sugar: 93g | Vitamin A: 5148IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 3mg