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Carrot Layer Cake

A beloved ATK classic — three layers of warmly spiced carrot cake studded with grated carrots and pecans, wrapped in tangy cream cheese frosting. The perfect centerpiece for birthdays, holidays, and spring celebrations.

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 cup light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 tsp vanilla extract
  • 3 cups grated carrots (about 6 medium)
  • 1 cup raisins
  • 1 cup chopped pecans
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350F. Grease and line two 9-inch round cake pans with parchment paper.
  2. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. In a large bowl, whisk brown sugar, oil, eggs, and vanilla until smooth. Fold in grated carrots, raisins, and pecans. Add dry ingredients and fold until just combined.
  3. Divide batter evenly between pans and bake 30-35 minutes until a toothpick comes out clean. Cool completely on wire racks.
  4. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla; beat until fluffy.
  5. Trim domes off cooled cakes. Stack layers with frosting between, then frost the top and sides. Decorate with chopped pecans if desired.

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