Carrot Layer Cake Recipe
- 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
- 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 large eggs
- 4 cups finely shredded carrots
- 1 cup raisins
- 1 cup chopped pecans
- 3/4 cup butter, softened
- 6 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 3 cups confectioners' sugar
- 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.
1 piece: 641 calories, 41g fat (14g saturated fat), 94mg cholesterol, 405mg sodium, 68g carbohydrate (53g sugars, 3g fiber), 5g protein.
Reviews for Carrot Layer Cake
"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 ....."
"This was excellent! Made it for my wife for her birthday. Everyone loved it!"
"I made this exact cake 30 years ago for a restaurant where I lived . It was the number one request ."
"My family LOVES this cake! I only make it for special occasions though because it is time consuming to make. I usually shred the carrots and chop all the nuts before i mix the batter and make the filling while the cake is baking. Stay with the filling and cook on very low temp and stir often or it will burn. I put the filling between the layers then put the cake in the fridge until the next day. Then i make the frosting and finish the cake. This way the layers and filling are cold and set and won't slide when you frost the cake. Also makes it a lot easier to divide the work in two days."
"I cut this recipe in half, and bake it in an 8 x 8 pan sometimes I omit the raisins, and add 1/2 cup of crushed pineapple. but either way, it is delicious."
"Awesome, love the cake and filling....I left out the raisins though.Sunday M....I "think" you overcooked the filling and that's why it was hard and crunchy."
"I collect new for me Carrot cake Recipes, because I like it. I'd want to prepare near time, but I worry I don't good cook. I think it recipe isn't easy. Is it?"
"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!"
"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. :)"
"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!!!!! ;)"
"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.."
"Try this one first"
"Best carrot cake ever! Replaced raisins with crushed pineapple and it was great. Will definitely bake this again."
"Very good carrot cake. And i was surprised no pineapple in it. Next time i well use the spice some one suggested."
"This Carrot cake was a show stopper! Everyone that had some wanted the recipe. I would make this again."
"I make this all of the time. Every one who eats it absolutely loves it."
"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."
"I give this recipe a 10 star!!! Absolutely awesome. Have made it many times and everyone loves it. Thank you for sharing it!"
"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."
"I feel the same as the other reviews. Best carrot cake I have had. SOOO GOOOD"
"Best carrot cake of any I have made..always moist and a huge crowd pleaser. Someone is always asking for the recipe."
"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"
"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"