Stacked Carrot Cake 

Directions

Carrot Cake 

1. Preheat oven to 350°F (176°C). Generously grease three 8 x 8  cake pans.
2. In a medium bowl combine Kinnikinnick All Purpose Flour Blend, cinnamon, baking soda and salt. Set aside.
3. In a large bowl combine sugar, oil, vanilla and eggs. Mix until combined.
4. Slowly add dry ingredients, mixing after each addition until fully incorporated.
5. Add carrots, pineapple and coconut. Mix until combined.
6. Divide batter evenly between cake pans. 
7. Bake preheated oven for 55 - 60 minutes.
8. Remove from oven and cool completely.

Cream Cheese Icing Filling 

1. In a medium bowl beat cream cheese until smooth (approx. 5 - 7 minutes).
2. Add butter and beat until soft.
3. Slowly add icing sugar 1 cup at a time, scraping bowl down after each addition.
4. Add vanilla and mix until icing is light and fluffy. 
5. Refrigerate in an air-tight container until ready to use. 

Vanilla Buttercream Icing  

1. In medium bowl mix butter until smooth.
2. Slowly add in sifted icing sugar mixture 1 cup at a time alternating with milk. Mix until smooth and incorporated.
3. Add vanilla extract and mix until combined. Place icing in a piping bag. Do not refrigerate.

Royal Icing  (Decorations)

1. Mix egg white until soft peaks. Slowly add icing sugar and continue to mix until smooth (icing should be thick enough to pipe).
2. Divide icing between 2 small dishes.
3. Add  1 - 2 drops orange food colouring to one dish (for carrots). Mix until combined. Place Orange Royal Icing in a piping bag with a #3 writing tip. Set aside.
4. Add  1 - 2 drops green food colouring to 2nd portion (for leaves). Mix until combined. Place Green Royal icing in a piping bag with a small leaf tip. Set aside. 
5. Refrigerate until ready to use.   

Assembly

Cream Cheese Filling

1. Trim each cake base using a serrated knife for a total of 3 layers.
2. Place one cake base on an 8” cake board (bottom cake side down).
3. Using Vanilla Buttercream Icing, pipe a border around outer cake edge.
4. Fill centre with Cream Cheese Icing. Repeat with next layer.
5. Place top layer on (bottom side up). 

Crumb Coat

1. Using Vanilla Buttercream Icing pipe icing alongside cake, filling in any spaces between layers.
2. Using a large scraper, scrape off excess icing and smooth sides.
3. Cover the top of the cake with Vanilla Butter Cream Icing.
4. Using a pallet knife, smooth top (don’t use too much icing).
5. Add Vanilla Buttercream Icing to the side of the cake and smooth using a large scraper.
6. Finish with the top of the cake, using a pallet knife to create a smooth top.
7. Let crumb coat set in the freezer for 30 minutes. 

Final Coat

1. Combine remaining Cream Cheese Icing with remaining Buttercream Icing. Mix until combined.
2. Place a dollop of icing on top of cake and smooth working your way to the edges using a pallet knife.
3. Add a generous coat of icing on the side of the cake.
4. Use a large scraper to scrape off excess from sides and create a smooth finish.
5. Finish with top of cake using a pallet knife to create a smooth finish working towards centre of cake.
6. Using your hand, scoop Kinnikinnick Graham Crumbs onto side of cake about half-way up. Clean off excess that falls and repeat if necessary.
7. Place iced cake in the refrigerator for 30 minutes.
8. Place remaining Icing in a piping bag with a star tip. Use for creating a shell border around top of cake.

Decorating 

1. Remove Carrot Cake from refrigerator and pipe a small shell border around top outer edge with remaining icing.
2. Visually mark cake into 6 - 8 portions or use a pairing knife to lightly score top of cake into 6 - 8 portions.
3. In the centre of each portion, use the Orange Royal Icing to pipe a carrot design. Start on the inside of the cake with a small point working towards the outer edge (getting wider as you go to the top).
4. Using the Green Royal Icing, pipe two leaves at the top of each carrot (outside edge of cake).
5. Refrigerate cake until ready to serve.
6. For best results, remove Carrot Cake from refrigerator one hour prior to serving. 
   Yields 8 portions