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Carrot Layer Cake

 Carrot Layer Cake
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
16-20 ServingsPrep: 55 min. Bake: 35 min. + cooling

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 McCormick® Pure 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 McCormick® Pure Vanilla Extract

2 of 2

Carrot Layer Cake (continued)

Ingredients (continued)

  • 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.