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

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5 16 21
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I never liked carrot cake until I tried this one. The rich, moist cake with orange-flavored frosting is now a family tradition for special occasions. Sometimes I add cranberries with the raisins. —Anna Morgan, Eatonville, Washington
TOTAL TIME: Prep: 50 min. Bake: 30 min. + cooling
MAKES:12-14 servings
TOTAL TIME: Prep: 50 min. Bake: 30 min. + cooling
MAKES: 12-14 servings

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 teaspoons ground cinnamon
  • 4 eggs
  • 2/3 cup orange juice
  • 1/2 cup vegetable oil
  • 3 cups grated carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • ORANGE CREAM CHEESE FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 3 cups confectioners' sugar
  • 1 to 2 tablespoons orange juice
  • 1 tablespoon grated orange peel

Nutritional Facts

544 calories: 1 slice, 27g fat (11g saturated fat), 96mg cholesterol, 471mg sodium, 71g carbohydrate (52g sugars, 2g fiber), 6g protein .

Directions

  1. In a large bowl, combine the cake mix, pudding mix and cinnamon. Whisk the eggs, orange juice and oil; add to dry ingredients. Beat until well blended. Stir in the carrots, raisins and nuts (batter will be thick).
  2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, orange juice and peel; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Yield: 12-14 servings.
Originally published as Layered Carrot Cake in Taste of Home August/September 2005, p 27


Reviews for Layered Carrot Cake

AVERAGE RATING
(21)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
rllewis7
Reviewed Apr. 7, 2015

"This recipe made a denser cake than I typically like; however, the flavor was really nice. I liked the fact that you use box mix and the pudding really added to the moisture of the cake."

MY REVIEW
allieneelizabeth
Reviewed Nov. 20, 2014

"GREAT! I used packaged peeled baby carrots grated through a food processor. Added 1/4 C dark brown sugar and omitted raisins ( 1/2 C coconut instead). Next time I will use orange liquor in the icing as Grand Marnay. Best carrot cake ever!"

MY REVIEW
yamale
Reviewed Jul. 28, 2014

"I MADE THIS yesterday for my family reunion. It was a HIT! Everybody, mentioned how it was better than the carrot cake they've purchased at bakeries. As much as possible, I followed the recipe, but I was short on orange zest and confection sugar for the frosting.... it still came out great. For the cake, I added a few dried cranberries, some sweetened coconut and a few Medjool dates and finally instead of just crushing them, I creamed my Walnuts. It made for a denser cake, yet still VERY moist and fragrant. I loved the experience. I loved the accolades. I loved the taste....however, I cant help but wish there was something else I could have done to the batter to add a bit more "humph" to it. Like a kick or something? LOL! Thanks for this recipe!"

MY REVIEW
emsijo
Reviewed Jun. 15, 2014

"WOW! I decided to make this for my 90 year old dad for Father's Day. It is by far the best carrot cake I have ever made. I made the base cake as written. I adjusted the frosting as follows:

I added an extra 1/3 package of cream cheese and 2 T of butter. I also added a tad more confection sugar. I used 1 teaspoon of vanilla and 1 teaspoon of OJ for the liquid. The key to this great frosting is to use a stand mixer and once all ingredients have been put together mix on medium speed for 4 to 5 minutes. It is the key to fluffy cream cheese frosting. I will never go back to a scratch carrot cake again. None of the others had the flavor and moistness of this one."

MY REVIEW
JennTats
Reviewed Mar. 13, 2013

"I usually won't make a dessert recipe unless I make it from scratch. However when I was in a bit of a jam this recipe was quick, easy and did taste good for a boxed cake mix. So thank you for opening my eyes to sometimes boxed cake can be good."

MY REVIEW
Wetherallc6
Reviewed Apr. 10, 2012

"This is the best carrot cake I have ever made. It has been 2 days since I made it and it is even more moist than the first day!"

MY REVIEW
lurky27
Reviewed Sep. 12, 2011

"Yummy! And so convenient that it uses cake mix & pudding mix. Definitely a keeper!

~ Theresa"

MY REVIEW
twinklestar241
Reviewed Feb. 22, 2011

"So easy and So good!!!"

MY REVIEW
sherry_vinigrette
Reviewed Feb. 1, 2011

"I don't own the Cake Doctor and I'm so happy to have this recipe! THANKS FOR SHARING!!!"

MY REVIEW
JDSH
Reviewed Nov. 14, 2010

"Oh, I guess we both have the Cake Doctor...."

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