Carrot Layer Cake Recipe
Carrot Layer Cake Recipe photo by Taste of Home

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
TOTAL TIME: Prep: 55 min. Bake: 35 min. + cooling
MAKES:16-20 servings
TOTAL TIME: Prep: 55 min. Bake: 35 min. + cooling
MAKES: 16-20 servings

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

Nutritional Facts

1 piece: 641 calories, 41g fat (14g saturated fat), 94mg cholesterol, 405mg sodium, 68g carbohydrate (53g sugars, 3g fiber), 5g protein

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Carrot Layer Cake in Country Woman May/June 1996, p29

Reviews for Carrot Layer Cake

AVERAGE RATING
(30)
RATING DISTRIBUTION
5 Star
 (29)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 5, 2016 Edited Jan. 6, 2016

"I jumped the gun. Just scraped some icing off and it was the best, most moist delious, carrot cake I ever made! I apolize for my previous review ....."

MY REVIEW
Reviewed Oct. 25, 2015

"This was excellent! Made it for my wife for her birthday. Everyone loved it!"

MY REVIEW
Reviewed Dec. 28, 2014

"Awesome! Made it for Christmas. I even ran out of flour and had to substitute some wheat flour--probably about 1/4 cup. Couldn't tell and the cake was absolutely delicious."

MY REVIEW
Reviewed Jun. 1, 2014

"I made this exact cake 30 years ago for a restaurant where I lived . It was the number one request ."

MY REVIEW
Reviewed Apr. 26, 2014

"AMAZING!!"

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