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Layered Carrot Cake Recipe

Layered Carrot Cake Recipe

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 YIELD:12-14 servings


  • 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
  • 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


  • 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.

Nutritional Facts

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

Reviews for Layered Carrot Cake

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rllewis7 User ID: 7124309 224363
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."

allieneelizabeth User ID: 8111276 126754
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!"

yamale User ID: 7908046 126749
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!"

emsijo User ID: 5238521 127327
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."

JennTats User ID: 7007311 56878
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."

Wetherallc6 User ID: 6629954 126745
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!"

lurky27 User ID: 1251896 127315
Reviewed Sep. 12, 2011

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

~ Theresa"

twinklestar241 User ID: 4009802 152181
Reviewed Feb. 22, 2011

"So easy and So good!!!"

sherry_vinigrette User ID: 5009498 65177
Reviewed Feb. 1, 2011

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

JDSH User ID: 2665060 126743
Reviewed Nov. 14, 2010

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

Guy Friday User ID: 5600295 127314
Reviewed Nov. 14, 2010

"Yes page 109 in the cake doctor"

distsecy User ID: 1024751 126742
Reviewed Sep. 9, 2010

"This is the only carrot cake recipe I use. Everyone who tries this cake loves it. Thanks !"

j_batres User ID: 4310890 56876
Reviewed Jun. 28, 2010

"This was the Best carrot cake recipe I have ever made!!!!!"

sarau User ID: 4085720 126740
Reviewed Jul. 15, 2009

"My hubby couldn't resist the huge bag of carrots, so I needed to use them up. I liked this recipe, but I didn't have 1) the yellow cake mix (I had white) and 2) no vanilla pudding mix (I had cream cheese pudding mix instead)and guess what? It came out very delish! Even w/out the frosting (I couldn't wait to try it). I'm sending it w/my hubby to share at work. Thank you for a very pleasing recipe!!!"

anndino User ID: 276723 127242
Reviewed Jan. 4, 2009

"I made this for my Mother in law's birthday. It was a big hit. I used fresh squeezed oranges for the juice and it had awesome flavor! The frosting was a little runny so I would suggest thickening it with some more powdered sugar"

aslatky User ID: 2710664 58929
Reviewed Dec. 1, 2008

"A real crowd pleaser,easy, quick and everyone loved it."

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