This is my first stacked birthday cake, it took a lot of research and studying. There are lots of components to stacking cakes, so make sure you watch some YouTube videos and do some homework. I’m just showing you the basics, it’s challenging but so rewarding!

INGREDIENTS FOR CARROT CAKE:

  • 1 2/3 cups regular sugar
  • 1 cup brown sugar
  • 2 1/2 cups AP flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 cup vegetable oil
  • 4 eggs
  • 2 tsp vanilla
  • 1 cup pecans, toasted
  • 1 lb shredded carrots (I used the food processor)
  • 3/4 cup apple sauce

INGREDIENTS FOR THE CREAM CHEESE FROSTING:

  • 12 oz cream cheese, room temp
  • 12 oz unsalted butter, room temp
  • 48 oz powdered sugar, shifted
  • 1 tablespoon clear vanilla
  • 1/2 tsp salt

DIRECTIONS FOR CAKE:

Preheat the oven to 350 degrees. Prepare three 8 inch cakes, 2- 9 inch cakes, or 1 – inch cake pans. (Use butter and flour and add a parchment round to the bottom). (I doubled this recipe to make 3-10 inch cakes).

Beat the sugar, oil, eggs, applesauce, and vanilla together in large bowl.

In another bowl, sift together dry ingredients and whisk together.

Add the dry ingredients to the wet ingredients. Mix together until just combined and scrape the bowl down. Toss the toasted pecans with 1 tablespoon of the dry mixture. Fold the carrots and pecans into the batter.

Divide the batter evenly into the prepared pans lined with parchment paper.

Bake for about 40 minutes, or until a toothpick comes out clean.

Allow the layers to cool completely in the pan. Set over a wire rack.

DIRECTIONS FOR CRUSTING CREAM CHEESE FROSTING:

Cream the softened butter with the paddle attachment until smooth. Add in the softened cream cheese and continue creaming on low until fully incorporated and smooth.

Slowly add in powdered sugar one cup at a time, letting fully incorporate before adding the next cup. Add in vanilla and salt. Mix on low for 5-6 minutes until smooth. (Store leftover frosting in the fridge for up to a weeks or freeze up to 6 months.). Note: Buttercream cannot a be left out for more than 4 hours; decorate your cake according to your preferences. The cake decorations were purchased from Amazon.

The middle of my stacked cake is an 8 inch plastic round box I bought from Amazon and filled with artificial flours and lights. I had a concept and made up a concept collage to see my vision first.

NOTES: I used cake strips on my pans, this helps with making the cake even and cooking properly. I also did a crumb coat and refrigerated the cake in between icings. I made the top and bottom and assembled the cake at last minute at the venue. You have to handle with care and keep refrigerated until the last minutes because the icing will melt. Like I said at the beginning, this is somewhat advanced and a lot of studying has to be done.