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Export 9 ingredients for grocery delivery
Step 1
Preheat the oven to 180°C/ 350°F
Step 2
Line 3 6-inch cake tins
Step 3
Combine the carrot, pineapple, oil and eggs in a large bowl
Step 4
Add the brown and white sugar
Step 5
Combine the flour and baking soda in a medium sized bowl before mixing into the wet mixture
Step 6
Pour the batter evenly between the three cake tins
Step 7
Bake for 20 minutes, or until an inserted skewer comes out clean
Step 8
Cool and level all three layers
Step 9
In the bowl of a stand mixer, or with an electric mixer beat the cream cheese and sugar together until smooth
Step 10
Add the thickened cream and lemon juice, continue beating until a thick and fluffy consistency (make sure not to overwhisk!)
Step 11
Transfer the frosting to a piping bag fitted with a large round tip
Step 12
Start with one layer of sponge, piping a swirl of frosting from the centre out to the edge
Step 13
Place a layer of sponge on top and repeat
Step 14
Top with the last layer of sponge and pipe a border of cream cheese frosting around the edge of the cake
Step 15
Crumble up some of the top of the levelled off carrot cake and sprinkle around the border
Step 16
Enjoy!