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

Carrot Layer Cake Recipe

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5 29
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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


  • 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
  • 3/4 cup butter, softened
  • 2 packages (3 ounces each) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3 cups confectioners' sugar

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.


  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

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.

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Reviewed Oct. 25, 2015

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

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."

Reviewed Jun. 1, 2014

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

Reviewed Apr. 26, 2014


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."

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