Layered Carrot Cake

Layered Carrot Cake
Serves 16
Pineapple and freshly grated carrot sing of spring sweetness. Nothing is sacrificed in this lightened-up cream cheese frosting; it’s just as decadent as you always remembered.
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Prep Time
30 min
Total Time
2 hr
Prep Time
30 min
Total Time
2 hr
Batter
  1. 3 cups all-purpose flour
  2. 1 cup plus 2 Tbsp. granulated sugar
  3. 3 tsp. baking soda
  4. 11⁄2 tsp. ground cinnamon
  5. 11⁄2 tsp. table salt
  6. 11⁄2 (8-oz.) cans crushed pineapple in juice, drained
  7. 1⁄3 cup vegetable oil
  8. 3 large eggs
  9. 3 large egg whites
  10. 11⁄2 Tbsp. vanilla extract
  11. 41⁄2 cups grated carrots
  12. Vegetable cooking spray
Frosting
  1. 1 (8-oz.) package 1⁄3-less-fat cream cheese
  2. 1⁄4 cup butter, softened
  3. 2 tsp. vanilla extract
  4. 6 cups powdered sugar
  5. 2 to 4 tsp. fat-free milk (optional)
Instructions
  1. 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.
  2. 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).
  3. 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.
Notes
  1. Credit line: Excerpted from The Southern Vegetable Book: A Root-to-Stalk Guide to the South’s Favorite Produce by Rebecca Lang. Copyright © 2016 Time Inc. Books. Reprinted with permission from Oxmoor House, an imprint of Time Inc. Books. All rights reserved.
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