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

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My sister gave me this recipe for what she calls "the ultimate carrot cake," and it really lives up to the name. When people taste it, they're bowled over by the tender, not-too-sweet cake and unexpected pecan filling. —Linda Van Holland, Innisfail, Alberta
Featured In: 21 Easter Cake Recipes
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


  • 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 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

Nutritional Facts

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


  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

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weisd User ID: 6498283 264950
Reviewed Apr. 21, 2017

"This was really good. The cake is nice and moist. My only impression was that the frosting seemed almost too sweet. If I make it again, I might go ahead and use the whole 8 oz of cream cheese {hate to waste that leftover 2oz anyway} and reduce the butter to 1/2 cup. Just a thought. We all enjoyed every piece though!"

Juan User ID: 9038261 264214
Reviewed Apr. 2, 2017

"Excelente,gracias por la receta,lo hare."

1914skin User ID: 8300958 241128
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 ....."

dschultz01 User ID: 1076910 235580
Reviewed Oct. 25, 2015

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

rmbarr059 User ID: 4046105 216239
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."

giuffrida User ID: 2582807 10915
Reviewed Jun. 1, 2014

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

Michele R User ID: 5948281 10829
Reviewed Apr. 26, 2014


thefamilybaker User ID: 7163214 21347
Reviewed Mar. 23, 2014

"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."

menicki User ID: 87508 3676
Reviewed Feb. 24, 2014

"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."

lindallang User ID: 4226578 11280
Reviewed Jan. 30, 2014


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