Carrot Layer Cake Recipe

Name: Carrot Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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, room temperature; 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

Servings: persons

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
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, room temperature
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

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 3 greased and floured 9-in. round baking pans. Bake at 350u00b0 for 35-40 minutes or until a toothpick inserted in 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.

3121

kcal

Calories

168

Fat

392

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 cup sugar, 2 tablespoons all-purpose flour, 1/4 teaspoon salt, 1 cup heavy whipping cream, and more.

Yes, Carrot Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Layer Cake

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