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Layered Carrot Cake

Makes: 16 servings
Prep Time30 mins
Cook Time2 hrs


  • Batter
  • 3 cups all-purpose flour
  • 1 cup plus 2 Tbsp. granulated sugar
  • 3 tsp baking soda
  • tsp ground cinnamon
  • tsp table salt
  • (8-oz.) cans crushed pineapple in juice, drained
  • cup vegetable oil
  • 3 large eggs
  • 3 large egg whites
  • Tbsp vanilla extract
  • cups grated carrots
  • Vegetable cooking spray
  • Frosting
  • 1 8oz package 1/3-less-fat cream cheese
  • ¼ cup butter, softened
  • 2 tsp vanilla extract
  • 6 cups powdered sugar
  • 2-4 tsp fat-free milk (optional)


  • Prepare Batter: Preheat oven to 350°F. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots. Pour batter into 2 greased (with cooking spray) and floured (8-inch) round cake pans.
  • Bake at 350°F for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to a wire rack; cool completely (about 1 hour).
  • Prepare Frosting: Beat first 3 ingredients at medium speed with an electric mixer until smooth. Gradually add powdered sugar to butter mixture; beat at low speed just until blended. (Do not overbeat.) If desired, beat in up to 4 teaspoons milk to desired consistency. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake.
Layered Carrot Cake Copyright © Rebecca Lang Cooks | rebeccalangcooks.com