Carrot Cinnamon Roll Lava Cake

Ingredients

Pan used

I use three 8-inch round cake pans for these layers. Shop Fat Daddio's round cake pans - choose 8-inch. Not sponsored.

I personally prefer light-colored aluminum pans for these layers. Dark or black pans brown the edges more quickly, so start checking at 20 minutes if that is what you have, or if your oven runs fast. I baked with dark pans for years and still loved the results - you do not need new pans to make this cake.

Instructions

1. Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
2. Gently drain the crushed pineapple without squeezing it dry, then weigh 60 g. If you prefer it smooth, blend it after draining and weighing. Very finely grate the carrots and weigh 250 g, keeping all their natural moisture. Do not squeeze or drain the carrots.
3. Make the carrot cake batter. In a large bowl, whisk both sugars, oil, room-temperature yogurt and milk, vanilla bean paste, and apple cider vinegar until well combined.
4. Sift the cake flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger directly over the wet ingredients. Fold gently until mostly combined. Fold in the carrots and pineapple just until evenly distributed and no dry flour remains. Do not overmix.
5. Divide the batter evenly among the prepared pans and gently level the tops. Bake for 22-25 minutes, until the centers are set, spring back lightly, and a toothpick comes out clean or with a few moist crumbs. Start checking at 20 minutes with dark pans or a fast oven.
6. Let the layers cool briefly in their pans, then carefully turn them onto wire racks. Remove the parchment and cool completely before frosting.
7. Make the cinnamon roll lava while the layers cool. Melt the butter in a saucepan over medium-low heat. Add the brown sugar and cinnamon and stir constantly until smooth. Keep the heat controlled; do not let the mixture scorch.
8. Carefully pour in the heavy cream while whisking; the mixture may bubble up. Simmer gently for about 3 minutes, whisking almost constantly, until smooth and coating a spatula in a dark amber layer.
9. Remove from the heat and stir in the salt and vanilla bean paste. Pour into a shallow heat-safe container. Once it stops steaming, cover the surface with food-safe plastic wrap suitable for warm foods, following the wrap manufacturer's temperature guidance. Let it cool completely on the counter; refrigerate within 2 hours if not using right away. The filling will thicken as it cools. Do not add milk for the thicker version shown here; see the note for a looser option.
10. Make the cream cheese frosting. Beat the room-temperature butter on medium speed for 2-3 minutes, until smooth. Add the sifted powdered sugar in four additions, starting on low after each addition, then beating the butter and sugar base until smooth and fluffy. Mix in the vanilla bean paste and salt.
11. With the mixer on low, add the softened brick cream cheese in four additions, scraping the bowl as needed. Mix only until combined and smooth. Do not finish by whipping on medium or high speed. Add milk 1 teaspoon at a time only if needed, up to 1 tablespoon. If the frosting feels too soft, chill for 10-15 minutes, then mix briefly on low.
12. Assemble the cake. Place the first completely cooled layer on a cake board or serving plate. Spread a thin layer of frosting over it, then pipe or build a tall, continuous frosting border around the edge. Spoon cooled cinnamon filling into the center, keeping it below the top of the border.
13. Set the second cake layer on top and repeat the frosting, border, and filling. Add the third layer. If the stack feels soft, refrigerate until stable before continuing. Keep enough frosting for the top and a thin coat around the sides; reserve some lava for the top or serving.
14. Frost the top and sides, then swirl a little remaining cinnamon filling over the top. Refrigerate until stable before slicing. Let individual chilled slices soften briefly before serving, and keep the remaining cake refrigerated.

Helpful notes

• The gram amounts are the recipe standard. Cup and spoon equivalents are approximate, especially for grated carrots, packed sugar, and drained pineapple. Weighing gives you the closest match; do not change the gram amounts to match a cup measure.
• For a looser lava filling, stir in room-temperature milk after the filling has cooled completely, 1 tablespoon at a time, up to 3 tablespoons. The photographed version has no extra milk.
• Canola, vegetable, and avocado oil are suitable neutral oils. Use brick cream cheese, not a tub-style spread, and add it last on low speed.