A twist on my Naked Carrot Cake recipe, these Naked Carrot Cake Stackers are Easter Bunny brunch approved, and despite how seriously adorable they are, they are super easy to boot!
I’m on a dessert stacking kick lately. I think it does so much for presentation! My Lemon Square Stackers are another example of giving your desserts a little oomph.
Of course, they more you stack, the smaller you need to make things. No one wants the equivalent of 3 desserts just because it looks really pretty.
Unlike the Carrot Cake recipe, you’re not going to bake these Naked Carrot Cake Stackers in round baking pans, but rather a 9×13 baking pan.
I also halved the recipe, because I was serving 2 couples and didn’t need more than 4 stacks.
You could also only stack 2 carrot cakes high and they would be just as perfect and you’d extend your serving size to 6 people.
More than 6, double the recipe, and bake in 2 separate baking pans.
Carrot Cake Stackers
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 cup seedless raisins
- 1 1/2 cups finely grated peeled carrots
- 1 cup chopped pecans walnuts (topping, optional)
- 2 cups powdered sugar
- 1 8 ounce package cream cheese, softened
- 1/2 stick unsalted butter
- 2 teaspoons vanilla extract
- Preheat oven to 325 degrees. Lightly spray three 9-inch-diameter cake pans with non stick cooking spray, then line bottom of pans with waxed paper. Spray the waxed paper, too and set aside.
- Using electric mixer, beat sugar and oil until combined. Add eggs 1 at a time, beating well after each addition. In a separate bowl combine flour, baking powder, baking soda, salt, cinnamon and nutmeg and then gradually add into the sugar and oil mixture. Stir in raisins and grated carrots. Mix well.
- Pour the batter into prepared pans, dividing equally. Bake 40-45 minutes or until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely.
- Using an electric mixer, beat all cream cheese frosting ingredients until smooth and creamy.
Once you’ve determined how many you need, get to baking and stacking !
Once the cake is cooled, use a circle biscuit cutter to cut perfectly round carrot cakes. Begin to stack them, by placing one carrot cake round on a piece of parchment paper, or serving plate, use a mini offset spatula to frost with cream cheese, stack another carrot cake on top, frost with cream cheese, repeat one final time. Sprinkle the top of the cream cheese with the chopped pecans.
Keep refrigerated until ready to serve.
Happy Easter week! Share these Carrot Cake Stackers with somebunny you love. Get it? Somebunny?
I crack myself up sometimes.
Have a great week!!