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Carrot Layer Cake Recipe

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I can turn any meal into a celebration with this cake. When they cut into it, people are bowled over by this moist not-too-sweet cake. The pecan filling is another unexpected treat.—Linda Van Holland, Innisfail, Alberta

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Carrot Layer Cake Recipe

Prep: 55 min. Bake: 35 min. + cooling

Yield: 16-20 Servings

55 35 90

Ingredients

FILLING:
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup heavy whipping cream
1/2 cup butter
1 cup chopped pecans
1 teaspoon vanilla extract
CAKE:
1-1/4 cups canola oil
2 cups sugar
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
4 cups finely shredded carrots
1 cup raisins
1 cup chopped pecans
FROSTING:
3/4 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar

Directions

In a large heavy saucepan, combine sugar, flour and salt. Stir in cream; add butter. Cook and stir over medium heat until the butter is melted; bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Stir in nuts and vanilla. Cool and set aside.
In a large bowl, beat oil and sugar until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; add to the creamed mixture alternately with eggs, beating well after each addition. Stir in the carrots, raisins and nuts.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
For frosting, in a small bowl, beat the butter, cream cheese and vanilla until fluffy. Gradually beat in sugar until smooth. Spread filling between cake layers. Frost the sides and top of cake. Store in the refrigerator. Yield: 16-20 servings.

Nutritional Facts 1 serving (1 piece) equals 641 calories, 41 g fat (14 g saturated fat), 94 mg cholesterol, 405 mg sodium, 68 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Carrot Layer Cake in Country Woman May/June 1996, p29

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Reviews for Carrot Layer Cake

Carrot Layer Cake

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Reviewed on Apr. 18, 2011 by jmkobernik

this is by far the best carrot cake I've ever had. I have made it multiple times and gotten tons of compliments. I used pumpkin pie spice instead of cinnamon and it gave it a little something extra! I highly recommend this!

Reviewed on Apr. 03, 2011 by pdenning

WOW! It's a little bit of trouble but so worth it. My daughter told me this one has to be added to the favorites. I will probably make it for Easter.

Reviewed on Jan. 17, 2011 by fudgeybutt

I give this recipe a 10 star!!! Absolutely awesome. Have made it many times and everyone loves it. Thank you for sharing it!

Reviewed on Jan. 02, 2011 by Mowkaman

I discovered this recipe in the cook book Test Kitchen Favorites. I altered it slightly. I add 1/2 teaspoon ground allspice, 1/2 teaspoon ground cloves, and 1/2 teaspoon ground nutmeg. I make the cake in one layer and skip the filling. The icing is 8 ounces butter and 8 ounces cream cheese and 5 cups powder sugar and 2 teaspoons vanilla. People tell me its the best carrot cake that they have ever eaten.

Reviewed on Aug. 02, 2010 by HayesK

My sister in law asks me to make this every year for her birthday and I also made it for her baby shower. I'm not a big fan of carrot cake but this was very very good! The filling is amazing.

Reviewed on Feb. 26, 2010 by bayrack101

I feel the same as the other reviews. Best carrot cake I have had. SOOO GOOOD

Reviewed on Dec. 17, 2009 by windsong77077

Best carrot cake of any I have made..always moist and a huge crowd pleaser. Someone is always asking for the recipe.

Reviewed on May. 03, 2009 by mlmorrison1983

I made this carrot cake when it came out in the magazine and have had to take it to every family gathery we have or everyone is upset it is the best

Reviewed on Nov. 01, 2008 by mariaskitchen

Carrot Layer Cake:

Not only is it the best carrot cake ever but it is the best cake ever! It got rave reviews from my friends and family.

M.W, Cleveland, OH

Reviewed on Oct. 06, 2008 by carharwal

This is the best carrot cake ever. This was first published in a trial subscription of Country Woman several years ago and I have made this numberous times for potlucks and special occassions at work and for family. I get compliments everytime I make it. And requests for the recipe. This is the only carrot cake recipe I use. I may add that this recipe is one of the reasons I subscribed to Country Woman. CWalker, TR, SC

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