Four Layer Carrot Cake
Super moist cake!
1 ½ cup sugar
1 ¼ cup canola or vegetable oil
4 eggs (room temperature)
6 carrots (peeled and grated)
2 cups all-purpose flour / plain flour / maida flour
2 teaspoon cinnamon powder
2 teaspoon baking powder
1 ½ teaspoon baking soda
½ teaspoon salt
Ingredients for the frosting:
- 8 ounces cream cheese (room temperature)
- 4 ounces unsalted butter (room temperature)
- 4 cups powder sugar (use per taste)
- 2 teaspoon vanilla extract
Mix the sugar and oil well. Add one egg at a time and beat well. Now mix in the grated carrots and all the dry ingredients. Set aside for about 10 minutes. This helps the carrots get a little tender in the batter.
Meanwhile preheat the oven at 325 degrees F. Take 4 cake tins that are between 7 to 9 inches in diameter (all pans should be the same size). Thoroughly grease and line each pan with parchment paper. Divide the mixture evenly in the four cake pans. Bake for 20-25minutes till golden brown. Remove from the cakes from each pan and cool them on a wire rack.
While the cake is cooling, cream the cheese, butter, vanilla in a mixer or beat well. Gradually add the powder sugar until well blended and smooth. Fill each layer of the cake with frosting, and stack them on a serving platter. Now use the remainder frosting for the top and side of the cake. Refrigerate the cake for at least 4 -6 hours before serving.