Here are the deets on this scrumptious carrot cake! One of my crowd favorites. It has been ages since I’ve done a layered cake and I’ve never tried a naked cake. What better time than now? So here I bring to you a specially ordered layered naked cake. (Hence me not giving you an interior view.)
For the cake:
2 cups flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1 1/2 tsp salt
2 cups granulated sugar
1 1/4 oil (I usually use vegetable)
4 eggs
2 tsp vanila
3 cups carrots
1 cup chopped pecans + 1/4 cup for decorating
Cake Directions:
Whisk together your dry ingredients and set to the side.
Using your stand/hand mixer, blend oil and sugar together.
Once your oil and sugar are seamlessly blended, add in your eggs one at a time with your mixer at a medium speed.
Once your eggs are incorporated, you can begin to fold in your dry ingredients. I like to break it up by fourths. Mix in about 1/4 of your dry mixture at a time and allow the batter to fully blend before adding additional batter. This will allow your batter to blend evenly and prevent it from flying in your face. (It happens, Lol.)
Lastly, you will fold in your grated carrots and pecans. This part can easily be done with a spoon or spatula.
This batter makes one bundt cake or 3 layers for a 9-inch layered cake as pictured.
Bake at 350 degrees for 30 minutes for the layers and about 45 minutes for the bundt. (My advice is to always check after 25 minutes because everyone’s oven varies.) I use a metal shish kebab stick to check readiness. Insert once in the middle and remove; the stick should come out clean to guarantee it is ready.
Tip: Allow your cake to fully cool before decorating. If you have ample time, it is always helpful to freeze your cake to give sturdiness when decorating. Carrot cake is definitely not the sturdiest of cakes.
For the icing:
16 ounces cream cheese
1/2 cup (1 stick) unsalted butter
1 tsp dark rum
4 cups confectioner’s (powdered) sugar
Icing Directions (Layered Cake)
In your mixer, whisk cream cheese and butter until smooth.
Fold in one cup of confectioner’s sugar at a time until fully incorporated.
Add in your rum (you can always use vanilla instead of rum) and continue to whisk.
The consistency should be thick enough to make peaks when testing.
Use a piping bag with your favorite tip and use circular motions to make circles around the border of the first and second layer. Then go in and create the same circles for the interior. Be sure to be generous in the outer layer and this will be the one shown.
For the top layer, pipe about 3-4 tablespoons of icing in the center and smooth with your spatula. Add your chopped nuts and then work on your outer layer. This outer layer is the star of your cake so you can switch your icing tip as I did.
Tip: No icing bags/tips? Use a sturdy ziploc bag and cut one corner about an inch. I always did this growing up before I purchased supplies. It will come out just as cute.
Make this cake your own by adding whatever toppings you prefer. Whether it’s a drizzle of honey, nuts in between the layers, or a layer of cinnamon to top the icing.
This cake serves about 10 with both versions.