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

Layered Carrot Cake Recipe

Publisher Photo
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

1 serving (1 slice) equals 544 calories, 27 g fat (11 g saturated fat), 96 mg cholesterol, 471 mg sodium, 71 g carbohydrate, 2 g fiber, 6 g 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

Nutritional Facts

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

Reviews for Layered Carrot Cake

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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
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
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
Reviewed Sep. 12, 2011

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

~ Theresa

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