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Carrot Layer Cake Recipe

Carrot Layer Cake Recipe photo by Taste of Home

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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. 03, 2013 by Papa n Me

My DH just made this cake for my birthday and it was a big hit with everyone! It got 5 stars from the youngest to the oldest at the party. Everyone was asking for the recipe. A keeper for sure and will be added to my personal cookbook of favorite recipes. THANKS

Reviewed on Nov. 19, 2012 by cookinama

I've made this cake for several years and everyone goes crazy for it! I've had coworkers tell me I can't quit the job til I give them the recipe ! My daughter and several friends request it for their birthdays. To Sunday M. The filling simmers down to the consistency of honey. Then when it cools it becomes the consistency of peanut butter so it is spreadable between the cake layers. You probably cooked it too long. But don't give up on it this is by far the best carrot cake I have ever made and/or tasted!

Reviewed on Aug. 22, 2012 by Sunday M

Please someone explain to me the precan filling. I followed the step exact and it turned out hard and kinda crunchy. Not at all like the picture. However, very tasty, i am going to crumble it and put it on the cream cheese filling/frosting. Any feed back would be so helpful. :)

Reviewed on Jul. 25, 2012 by mcc1611

I have been making this recipe since it appeared however many years ago as a contest winner. My husband loves this for his birthday and now I have another son who loves it as well. It is AWESOME!!!!! ;)

Reviewed on May. 09, 2012 by aaaaaaaaaaaaaaaaaaaaaaaaaaaaaa

This was my first carrot cake and I thought it was awesome!!! Made for Easter and half the guests liked it with filling and half said it would be better without. It is very rich..

Reviewed on Apr. 18, 2012 by shirley devasher

Try this one first

Reviewed on Apr. 18, 2012 by k11b

Best carrot cake ever! Replaced raisins with crushed pineapple and it was great. Will definitely bake this again.

Reviewed on Mar. 24, 2012 by tigercat2

Very good carrot cake. And i was surprised no pineapple in it. Next time i well use the spice some one suggested.

Reviewed on Mar. 22, 2012 by Vkruzin

This Carrot Cake was a show stopper! Everyone that had some wanted the recipe. I would make this again.

Reviewed on Oct. 07, 2011 by jackie.baker

I make this all of the time. Every one who eats it absolutely loves it.

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