Decadent 6-Layer Carrot Cake with Cream Cheese Frosting
Indulge in Trisha Yearwood's Decadent 6-Layer Carrot Cake, a show-stopping dessert that elevates the classic carrot cake to new heights. With six luscious layers, each filled with warm flavors of cinnamon, sweet pineapple, and freshly grated carrots, this cake is a labor of love that promises to impress. The ingenious step of boiling the carrots first ensures a moist, tender crumb, while the perfect balance of walnuts and coconut adds delightful texture. Topped with a rich and creamy cream cheese frosting, this cake is ideal for celebrations or as a special treat on any occasion. Prepare this beauty a day in advance for ease, letting it chill and allowing the flavors to meld beautifully for an unforgettable dessert experience.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
granulated sugar
3 cups
corn oil
1 1/2 cups
large eggs
4 (room temperature)
vanilla extract
1 tablespoon
all-purpose flour
3 cups (sifted)
baking soda
1 tablespoon
ground cinnamon
1 tablespoon
salt
1 teaspoon
walnuts
1 1/2 cups (finely chopped)
grated coconut
1 1/2 cups
pureed carrots
1 1/2 cups (about 6 medium, boiled)
crushed pineapple
3/4 cup (drained)
cream cheese
16 ounces (room temperature, 2 packages)
butter
3/4 cup (room temperature)
confectioners' sugar
6 cups
vanilla extract
2 teaspoons
walnuts
2 cups (finely chopped for decoration)
Instructions
1
Preheat your oven to 350°F (175°C). Grease the bottoms of three 9-inch round cake pans, then line with parchment paper and grease the paper again.
2
In a large mixing bowl, use an electric mixer to cream together the granulated sugar, corn oil, eggs, and vanilla extract until well combined.
3
In a separate bowl, sift the all-purpose flour, baking soda, ground cinnamon, and salt together. Gradually add this mixture to the wet ingredients, mixing until just combined.
4
Fold in the finely chopped walnuts, grated coconut, pureed carrots, and crushed pineapple until evenly distributed throughout the batter.
5
Divide the batter evenly among the three prepared cake pans. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
6
Allow the cakes to cool in the pans for about 5 minutes. Carefully run a knife around the edges and turn the layers out onto wire racks sprayed with cooking spray. Once cooled, tightly wrap each layer in plastic wrap and refrigerate overnight for easier slicing and better flavor.
7
For the cream cheese frosting, combine the room temperature cream cheese and butter in an electric mixer. Beat until smooth and creamy, then gradually add the confectioners' sugar and continue mixing until combined. Stir in vanilla extract.
8
After refrigerating, use an electric knife to horizontally slice each cake layer in half, creating two thinner layers for each original cake layer.
9
Place the bottom half of a cake layer on your serving plate and frost the top. Repeat the layering process with the remaining layers, frosting each tier as you go until the final layer is added.
10
Using the remaining frosting, cover the top and sides of the entire cake. Press the finely chopped walnuts into the sides to create a lovely finish. Refrigerate until ready to serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this carrot cake recipe?
It is called the Decadent 6-Layer Carrot Cake with Cream Cheese Frosting.
Who is the creator of this carrot cake recipe?
The recipe is attributed to Trisha Yearwood.
How many layers does the finished cake have?
This cake features six luscious layers created by slicing three baked layers in half.
Why are the carrots boiled before being added to the batter?
Boiling and pureeing the carrots ensures a moist and tender crumb for the cake.
What is the recommended oven temperature?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What size cake pans are required?
You will need three 9-inch round cake pans.
How should the cake pans be prepared for baking?
Grease the bottoms of the pans, line them with parchment paper, and grease the paper again.
What type of oil is used in the batter?
The recipe calls for 1 1/2 cups of corn oil.
How many eggs are needed for the batter?
The recipe requires 4 large eggs at room temperature.
Which dry ingredients should be sifted together?
Sift together the all-purpose flour, baking soda, ground cinnamon, and salt.
Are there nuts included in the cake batter?
Yes, 1 1/2 cups of finely chopped walnuts are folded into the batter.
Does this recipe include coconut?
Yes, the cake batter contains 1 1/2 cups of grated coconut.
What role does crushed pineapple play in the recipe?
It adds sweetness and moisture; the recipe uses 3/4 cup of drained crushed pineapple.
How long should the cake layers bake?
The layers should bake for 40 to 45 minutes.
How do you determine if the cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
Why should the cake layers be refrigerated overnight?
Refrigerating them makes the layers easier to slice horizontally and allows flavors to meld.
What is the best way to slice the cake layers into six?
Use an electric knife to horizontally slice each of the three original cake layers in half.
What ingredients are used for the cream cheese frosting?
The frosting is made from cream cheese, butter, confectioners' sugar, and vanilla extract.
How much cream cheese is needed for the frosting?
You will need 16 ounces, which is equivalent to two standard packages.
Should the butter and cream cheese be cold when making the frosting?
No, both should be at room temperature to ensure a smooth and creamy consistency.
How much confectioners' sugar is required for the frosting?
The recipe calls for 6 cups of confectioners' sugar.
How is the outside of the cake decorated?
Two cups of finely chopped walnuts are pressed into the sides of the frosted cake.
How many teaspoons of vanilla extract are in the frosting?
There are 2 teaspoons of vanilla extract used in the frosting.
How much granulated sugar is used in the cake batter?
The batter requires 3 cups of granulated sugar.
How many cups of flour are used in the cake?
The recipe uses 3 cups of sifted all-purpose flour.
Should the pineapple be drained?
Yes, the 3/4 cup of crushed pineapple should be drained before being added to the batter.
What is the first step in mixing the batter?
The first step is to cream together the granulated sugar, corn oil, eggs, and vanilla extract.
How should the cake be stored after assembly?
The cake should be refrigerated until it is ready to be served.
What is the texture of the frosting?
The frosting is described as rich, smooth, and creamy.
What makes this cake suitable for celebrations?
Its impressive height from six layers and the combination of warm spices and cream cheese makes it a show-stopping dessert.