Layered Carrot Cake

Ingredients

Cake

• 2 1/4 cup vegetable oil
• 3 cups sugar
• 6 eggs
• 3 cups all purpose flour
• 1 tbsp baking powder
• 1 tbsp baking soda
• 1 tsp salt
• 1 tbsp ground cinnamon
• 2 tsp ground cardamom
• 4.5 cups grated carrots
• 1.5 cup chopped nuts or unsweetened coconut
• 1.5 small can crushed pineapple lightly drained

Cream Cheese Icing

• 2 sticks butter
• 2 sticks cream cheese
• 1/2 tsp salt
• 1 tsp almond extract
• 1 tbsp vanilla bean paste
• 6-8 cups powdered sugar

Instructions

1. Pre-heat oven to 350 degrees.
2. Grease and line 3 8” pans with parchment paper.
3. In a large bowl, whisk together oil and sugar. Add eggs one at a time until well combined.
4. Add dry ingredients and mix until just combined.
5. Add in pineapple and grated carrots and mix until just combined.
6. Pour into prepared pans and bake for ~45 minutes (it may take more or less depending on the oven so make sure to cook until a toothpick comes out clean).
7. In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese.
8. On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes).
9. Add salt, almond extract, and vanilla. Whip until combined.
10. On low speed, add the powdered sugar ½ cup at a time.
11. Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes).
12. Spread icing over the cooled cake layers in an even layer. This is a generous amount of icing, so add as much or little as you like.