Best 4 Divine Six Layer Carrot Cake Recipes
The divine six layer carrot cake is a decadent and flavorful dessert that is perfect for any occasion. With its moist layers of carrot cake, creamy cream cheese frosting, and crunchy walnuts, this cake is sure to be a hit. The combination of spices, such as cinnamon, nutmeg, and ginger, gives the cake a warm and inviting flavor, while the fresh carrots add a subtle sweetness and texture. The cream cheese frosting is rich and tangy, providing a perfect balance to the sweetness of the cake. The crunchy walnuts add a delightful texture and nutty flavor that elevates the cake to a whole new level. Whether you are celebrating a birthday, anniversary, or just a special occasion, this divine six layer carrot cake is sure to impress your guests and leave them craving for more.
Let's cook with our recipes!
CARROT LAYER CAKE
My sister gave me this recipe for what she calls "the ultimate carrot cake," and it really lives up to the name. When people taste it, they're bowled over by the tender, not-too-sweet cake and unexpected pecan filling. -Linda Van Holland, Innisfail, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 20 servings.
Number Of Ingredients 24
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.
Nutrition Facts : Calories 641 calories, Fat 41g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 405mg sodium, Carbohydrate 68g carbohydrate (53g sugars, Fiber 3g fiber), Protein 5g protein.
DIVINE SIX LAYER CARROT CAKE
This is my favorite dessert. It's a very moist carrot cake with a divine pineapple cream cheese frosting. It's my mom's recipe, which she has made for my birthday every year since 1980!
Provided by huprice
Categories Dessert
Time 1h
Yield 18-20 serving(s)
Number Of Ingredients 15
Steps:
- Grease and flour three 8-in cake pans.
- Preheat oven to 350°F
- Mix oil and sugar in large bowl.
- Beat in eggs, one at a time.
- In another bowl, mix together dry ingredients.
- Add dry ingredients to egg mixture, blending well.
- Stir in grated carrots and pecans.
- Turn into prepared cake pans.
- Bake at 350F for 30 minutes, or until done.
- Cool in pans for 10 minutes then remove cakes and cool thoroughly.
- Cut each cake in half, crosswise so you end up with 6 disc-layers total.
- Place the first cake layer, cut side up and frost.
- Place the next layer cut side down on top of the frosted layer, frost it.
- Repeat previous two steps until all 6 layers are frosted.
- Garnish with whole pecans if desired.
- Pineapple cream cheese frosting.
- Beat cream cheese with butter until smooth.
- Add sugar a little at a time until smooth and fluffy.
- Blend in vanilla and drained pineapple.
- Chill about 30 minutes, or until spreading consistency.
Nutrition Facts : Calories 503.6, Fat 28.2, SaturatedFat 8.8, Cholesterol 74.4, Sodium 416.7, Carbohydrate 60.7, Fiber 1.6, Sugar 47.4, Protein 4.4
TRISHA YEARWOOD'S 6-LAYER CARROT CAKE
I saw Trisha Yearwood prepare this on a daytime talk show last year, and then saw it again being prepared on the Live With Kelly show this morning. It looks so good that I really want to make it soon. I never thought of first cooking carrots before preparing a carrot cake, nor did I think to slice the layers. But it looks so scrumptious, so I will try to take the time to go that extra step. Prep time doesn't include the overnight refrigeration.
Provided by Northwestgal
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- FOR THE CAKE: Preheat the oven to 350°F Grease the bottom of three 9-inch, round cake pans with cooking spray, line with circles of parchment paper, and grease the paper with cooking spray.
- With an electric mixer, cream the sugar, oil, eggs and vanilla. Sift together flour, baking soda, cinnamon and salt. Add the dry ingredients to the sugar mixture. Add the walnuts, coconut, carrot puree and pineapple. Beat until smooth.
- Divide the batter evenly among the prepared pans and bake for 40 to 45 minutes at 350°F or until a toothpick inserted into the center comes out clean.
- Cool the layers in the pans for about 5 minutes. Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool the layers completely before frosting. (Note: After the layers have cooled, cutting will be much easier if you wrap each cooled cake layer in plastic wrap and refrigerate overnight.).
- CREAM CHEESE FROSTING: Combine the cream cheese and butter in an electric mixer and beat until smooth. Slowly add the confectioners' sugar and continue beating until fully combined. Add the vanilla.
- Slice each cake layer horizontally in half using an electric knife. Ease a piece of parchment between the layers and lift off the top portion. Frost the bottom slice then add the next layer. Continue until the entire cake is frosted.
- Press the chopped walnuts into the sides of the cake. Refrigerate until ready to serve.
Nutrition Facts : Calories 1352.7, Fat 82.8, SaturatedFat 26.9, Cholesterol 134.2, Sodium 771.8, Carbohydrate 147.3, Fiber 5.8, Sugar 114.9, Protein 13.9
THE BEST CARROT CAKE RECIPE
Our family-favorite Carrot Cake doesn't get any more moist and delicious than this recipe! We've added in crushed pineapple and coconut to take this carrot cake over the top.
Provided by Contributor
Categories Dessert
Time 2h
Number Of Ingredients 18
Steps:
- In a large mixing bowl cream together oil, sugar, and eggs.
- Then add remaining cake ingredients and mix until well blended.
- Pour into a greased 9 x 13 inch baking dish. (I used a glass pan)
- Bake at 325 degrees for 45 minutes.
- Cool completely before frosting the cake.
- After the cake has cooled, mix the powdered sugar, butter, cream cheese and vanilla until smooth and creamy. Spread evenly over cake.
Nutrition Facts : Calories 485 kcal, Carbohydrate 83 g, Protein 6 g, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 57 mg, Sodium 326 mg, Fiber 3 g, Sugar 57 g, UnsaturatedFat 6 g, ServingSize 1 serving
Tips:
- For a moist and flavorful carrot cake, use freshly grated carrots and pineapple.
- Cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a lighter cake.
- Gradually add the eggs one at a time, beating well after each addition.
- Sift the dry ingredients together before adding them to the wet ingredients. This will help prevent lumps in the batter.
- Do not overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake in a preheated oven. This will help ensure that the cake bakes evenly.
- Allow the cake to cool completely before frosting it. This will help prevent the frosting from melting.
- For a smooth and creamy frosting, use a stand mixer or hand mixer to beat the butter and cream cheese together until light and fluffy.
- Gradually add the powdered sugar, one cup at a time, until the frosting is thick and spreadable.
- Add a splash of vanilla extract or other flavoring to the frosting for extra flavor.
Conclusion:
With its moist and flavorful carrot cake layers, creamy cream cheese frosting, and crunchy pecan topping, this divine six-layer carrot cake is sure to be a hit at any gathering. Follow these tips to ensure your cake turns out perfectly: use fresh ingredients, cream the butter and sugar together until light and fluffy, gradually add the eggs one at a time, sift the dry ingredients together before adding them to the wet ingredients, and do not overmix the batter. Allow the cake to cool completely before frosting it, and use a stand mixer or hand mixer to beat the butter and cream cheese together until light and fluffy. Gradually add the powdered sugar until the frosting is thick and spreadable. Add a splash of vanilla extract or other flavoring to the frosting for extra flavor. Enjoy!
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