Best 10 Carrot Layer Cake Recipes

CARROT LAYER CAKE

Steps:

• Preheat oven to 350°. In a large heavy saucepan, combine sugar, flour and salt. Stir in cream; add butter. Cook and stir over medium heat until 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. , In a large bowl, beat oil and sugar until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; add to creamed mixture alternately with eggs, beating well after each addition. Stir in carrots, raisins and nuts. , Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a small bowl, beat butter, cream cheese and vanilla until fluffy. Gradually beat in sugar until smooth. Spread filling between layers. Frost sides and top of cake. Store in the refrigerator. Remove from refrigerator 30 minutes before serving.

TRIPLE-LAYER CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• For cake:
• Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.
• Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)
• For frosting:
• Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
• Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.

CARROT-GINGER LAYER CAKE WITH ORANGE CREAM-CHEESE FROSTING

Steps:

• Preheat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper and butter. Dust pans with flour and tap out any excess. Set aside. Spread pecans in a single layer on an ungreased baking pan and toast in oven until lightly golden, about 7 minutes. Remove from oven and let stand until completely cool. Reduce oven temperature to 300 degrees. Finely chop pecans and set aside.
• Place carrots, eggs, buttermilk, vanilla, sugar, and ginger in a large bowl; mix until well combined.
• Into a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the butter and toasted pecans.
• Divide batter between the two cake pans and bake until a cake tester inserted into the center comes out clean, about 1 hour. Remove pans from oven and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
• Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round and spread 3/4 cup frosting over top. Place the second cake layer on top and spread the remaining frosting over the top and sides of assembled cake. Transfer to refrigerator and chill 3 to 4 hours.
• For the candied carrot strips, set a wire rack over a baking pan. Using fingers, lift one candied carrot strip from the sugar syrup, holding it over the container. With the thumb and forefinger of your other hand, gently squeeze the carrot strip and slide your fingers along its length, removing as much excess syrup as possible; lay the carrot strip on the wire rack. Repeat with remaining carrot strips.
• Decorate cake with candied carrot strips as desired. Cut cake and serve.

3-LAYER CARROT CAKE WITH LEMON BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter three 9-inch round cake pans. Line bottoms with wax paper; grease wax paper with butter.
• Combine cooked carrots, flour, white sugar, walnuts, pineapple, corn oil, eggs, cinnamon, baking soda, 1 tablespoon vanilla extract, and salt in a large bowl.
• Pour carrot mixture into a food processor, and blend, working in batches if necessary, until smooth. Divide batter among prepared cake pans.
• Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, about 35 minutes. Cool in the pans for 5 minutes before inverting onto wire racks to cool completely, about 1 hour.
• Beat cream cheese, 1 1/4 cup butter, lemon juice, and 2 teaspoons vanilla extract together in a large bowl until smooth. Gradually beat in confectioners' sugar until frosting is smooth.
• Place 1 cake layer on a serving plate and spread with 1/4 of the frosting. Place a second cake layer on top of the first; spread 1/4 of the frosting on top. Place third cake layer on top; frost top and sides with remaining 1/2 of the frosting.

CRANBERRY-CARROT LAYER CAKE

Steps:

• In a large bowl, combine the eggs, brown sugar, oil and orange zest. Combine the flour, baking soda, cinnamon, baking powder, salt and cloves; gradually add to egg mixture and mix well. Stir in carrots and cranberries. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar, milk, ginger and orange zest if desired. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread frosting between layers and over top and sides of cake. If desired, top with sugared cranberries.

FANTASTIC 3-LAYER CARROT CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour three 8" or 9" round cake pans.
• Mix flour, baking soda and powder, salt, cinnamon, nutmeg, and allspice. Make a well in the center. Add sugar, oil, applesauce, egg, and vanilla. Mix until just smooth; do not overmix.
• Use a food processor or blender to puree pineapple. Stir pineapple, walnuts, and coconut into batter. Pour into pans.
• Bake 35-40 minutes. Use a toothpick to make sure the centers are cooked through.
• Cool on baking racks. The centers may sink a little.
• Once thoroughly cooled, level the cakes. You may want to freeze them for a few minutes to make icing them easier.
• Mix butter and cream cheese until smooth, and add the powdered sugar. Start with 3 1/2 c and add more if necessary.
• Place the cake layers cut side down to frost. If you have problems with the cake crumbling, put it back in the freezer until it's harder.

THREE-LAYER CARROT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Lightly butter and flour the cake pans.
• Put the flour, salt, baking soda, cinnamon, and cocoa in a mixing bowl, and whisk together to blend. Put the sugars in a large mixing bowl, and whisk in the peanut oil. Then whisk in the eggs, 1 at a time, followed by the vanilla. When fully blended, add the flour mixture all at once, and mix just until smooth. Stir in the grated carrots and the pecans. Divide the batter evenly between the 3 cake pans. Drop each pan sharply onto the counter from a height of about 6 inches to remove any air pockets. Bake for 25 minutes, or until the center springs back gently when touched. Remove from the oven and place on cooling racks until completely cooled; then unmold.
• Place 1 of the cake layers, bottom side up, on a cake plate or pedestal. Spoon approximately 1/4 of the frosting onto the layer, and spread it over evenly. Place a second layer, bottom side down, on top of the first, and spread with an equal amount of frosting. Place the final layer, bottom side down, on top of the others and frost the top and sides with the remaining frosting. Store in a cool but not refrigerated area until ready to serve.
• Place the butter in the mixing bowl of an electric mixer. Mix on medium speed just until the butter begins to become malleable, about 3 to 4 minutes. Add the cream cheese, in pieces, and mix until thoroughly blended. Slowly add the confectioners' sugar and vanilla, and mix until blended. Increase mixer speed slightly, and continue mixing for 2 to 3 minutes, until the frosting becomes light and fluffy. Remove from the mixer, and fold in the pecans.

TRIPLE-LAYER CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• For cake:.
• Preheat oven to 325°F Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.
• Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.).
• For frosting:.
• Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
• Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.

CARROT MARMALADE LAYER CAKE

Steps:

• Set oven to 350 degrees (oven rack to secon-lowest position).
• Butter and flour two 9-inch round cake pans.
• In a medium bowl sift together the flour, baking soda, baking powder, cinnamon and salt.
• In another bowl beat eggs, oil, vanilla, both sugars, marmalade and orange juice until well blended (about 3 minutes).
• Stir in the dry ingredients with a wooden spoon; mix to combine well.
• Fold in the carrots and nuts.
• Divide the batter between the two pans.
• Bake for about 40-45 minutes, or until the cakes test done.
• Transfer the cakes to racks and cool for about 15 minutes.
• Turn out the cakes onto racks to cool completely.
• Frost the cooled cake with favorite frosting.

MOMOFUKU CARROT LAYER CAKE RECIPE - (4.1/5)

Steps:

• MILK CRUMB: Preheat oven to 250°F. Combine the 1/2 cup milk powder, the flour, cornstarch, sugar, and salt in a medium bowl. Toss with your hands to mix. Add the melted butter and toss, using a spatula, until the mixture starts to come together and form small clusters. Spread the clusters on a sheet pan lined with parchment paper, and bake for 20 minutes. Remove from oven and cool completely. Crumble any crumb clusters that are larger than 1/2-inch in diameter, and put crumbs in a medium bowl. Add the 1/4 cup milk powder and toss together until it is evenly distributed throughout the mixture. Melt the white chocolate in a heatproof bowl set over a pot of simmering water (being VERY careful not to let any water touch the chocolate). Pour the melted white chocolate over the crumbs and toss until your clusters are completely coated. Continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky. The crumbs can be stored in an airtight container in the fridge or freezer for up to 1 month. LIQUID CHEESECAKE: Preheat oven to 300°F. Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 2 minutes. Scrape down the sides of the bowl with a spatula. Add the sugar and mix for 1 to 2 minutes, until the sugar is completely incorporated. Scrape down the sides of the bowl. Whisk together the cornstarch and salt in a medium bowl. Whisk in the milk in a slow, steady stream. Whisk in the egg until everything is thoroughly combined. With the mixer on medium-low speed, stream in the egg mixture. Paddle for 3 to 4 minutes, until the mixture is smooth and loose. Scrape down the sides of the bowl. Line the bottom and sides of a 6x6-inch baking pan with plastic wrap (I used a 6-inch round Pyrex, and had to bake it a bit longer, but it worked fine). Pour the cheesecake batter into the pan, put the pan in the oven, and bake for 15 minutes. Gently shake the pan. The cheesecake should be firmer and more set at the edges, but still jiggly and loose in the center. If the cheesecake is jiggly all over, cake for 5 minute intervals until it is done. If the cheesecake rises more than 1/4-inch or begins to brown, take it out of the oven immediately. Cool completely before using. The cheesecake can be stored in an airtight container in the fridge for up to 1 week. CARROT CAKE: Preheat oven to 350°F. Combine the butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment, and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl. On low speed, stream in the oil. Increase the speed to medium-high and paddle for 4 to 6 minutes, until the mixture is almost white, twice the size of your fluffy butter and sugar mixture, and there are no streaks of fat. Stop the mixer and scrape down the sides of the bowl. On very low speed, add the flour, baking powder, baking soda, cinnamon, and salt. Mix for 45 to 60 seconds, just until the batter comes together and all the dry ingredients have been incorporated. Scrape down the sides of the bowl. Remove the bowl from the mixer, dump in the shredded carrots, and fold them into the batter with a spatula. Spray a quarter sheet pan with nonstick spray and line with parchment paper. Using a spatula, spread the cake into an even layer in the pan. Bake the cake for 25 to 30 minutes. At 25 minutes, gently poke the edge of the cake with your finger. The cake should bounce back slightly and the center should no longer be jiggly. Bake for another 3 to 5 minutes if necessary. Remover the cake from the oven and cool completely in the pan on a wire rack (or place it in the fridge or freezer to cool quickly). The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days. GRAHAM CRUST: Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl until ingredients are evenly distributed. Whisk together the butter and heavy cream. Add to the dry ingredients and toss well, until evenly distributed. the mixture should hold its shape if squeezed tightly in your hand. If it's not moist enough to do so, melt an additional 1 to 1 1/2 tablespoons butter and mix it in. Use immediately, or store in an airtight container for 1 week at room temperature or 1 month in the fridge of freezer. GRAHAM FROSTING: Combine the graham crust, milk, and salt in a blender, and pure until completely smooth, 1 to 3 minutes depending on your blender. Combine the butter, sugars, cinnamon, and salt in the bowl of a stand mixer fitted with the paddle attachment, and cream together on medium-high speed for 2 to 3 minutes, until fluffy. Scrape down the sides of the bowl. On low speed, mix in the contents of the blender. After 1 minute, turn the mixer up to medium-high and beat for another 2 minutes. Scrape down the sides of the bowl.If the mixture is not a uniform pale tan, beat for another minute or so at medium-high speed, and scrape down the bowl again. Use immediately, or store in an airtight container in the fridge for up to 1 week. ASSEMBLING THE CARROT LAYER CAKE: Place a piece of parchment paper on the counter. Invert the cake onto it, and peel the parchment from the bottom of the cake (you may need to run a knife around the cake before releasing it from the pan). Use the cake ring to stamp out 2 circles from the cake (as if you were using a giant cookie cutter; see photo below). These are your top 2 cake layers. The remaining cake scraps will be your bottom layer. Clean the cake ring and place it in the center of a sheet pan or cutting board lined with a clean piece of parchment paper. Use 1 acetate strip to line the inside of the cake ring. Put the cake scraps inside the ring and use the back of your hand to push them down into an even layer. Don't worry if it doesn't look nice-once it's covered up no one will ever know. Using a pastry brush, brush the cake layer with a good dose of milk (not too much, or it will leak out of the bottom of the cake). Use the back of a spoon to spread half the liquid cheesecake in an even layer over the cake. Sprinkle 1/3 of the milk crumbs over the cheesecake. Tap them gently with the back of your hand to anchor them in place. Use the back of a spoon to spread 1/3 of the graham frosting as evenly as possible over the crumbs (I found it really hard to spread frosting over the cheesecake and crumbs, so I just dolloped it evenly over them). With your index finger, gently tuck the second acetate strip between the cake ring and the top 1/4 inch of the first strip of acetate (see photo below), so that you have a clear ring of acetate 5 to 6 inches tall. Set another cake round on top of the frosting, and repeat the process from the first layer (the rest of the cheesecake, half of the remaining milk crumbs, and half of the remaining frosting). Top with the last cake round. Cover the top of the cake with the remaining frosting, smoothing it out (or swirling it, if you prefer). Garnish with the remaining milk crumbs, gently nestling them into the frosting. Cover with plastic wrap, transfer the sheet pan or cutting board to the freezer, and freeze for a minimum of 12 hours to set the cake and filling. You can keep the cake in the freezer like this for up to 2 weeks. At least 3 hours before you are ready to serve the cake, remove it from the freezer, and using your fingers and thumbs (pushing against the bottom of the cake), pop the cake out of the cake ring. Gently peel off the acetate, and transfer the cake to a cake stand or serving plate. Allow the cake to defrost in the fridge for at least 3 hours. Cake can be kept, wrapped well in plastic, for up to 5 days.