Carrot Layer Cake

This Carrot Layer Cake features tender, spiced layers studded with carrots, raisins, and pecans, layered with a creamy pecan filling and finished with smooth Cream Cheese Frosting. A classic, festive dessert ideal for birthdays, holidays, or special occasions.

Recipe Information

Total Time:

Yield:

16 to 20 servings

Ingredients

Filling

1 cup granulated sugar

2 tablespoons all-purpose flour

¼ teaspoon salt

1 cup heavy cream

½ cup butter or margarine

1 cup chopped pecans

1 teaspoon vanilla extract

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Cake

2 cups granulated sugar

1¼ cups cooking oil

2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

4 eggs

4 cups finely shredded carrots

1 cup raisins

1 cup chopped pecans

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Cream Cheese Frosting

¾ cup butter or margarine, softened

2 3-ounce packages cream cheese, softened

1 teaspoon vanilla extract

3 cups confectioners’ sugar

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Directions

Grease and flour three 9×1½-inch cake pans.
For filling, in a 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 and simmer 30 minutes, stirring occasionally. Stir in 1 cup chopped pecans and vanilla. Set aside to cool.
For cake, in a large bowl beat sugar and oil with electric mixer on medium speed for 1 minute. Stir together flour, cinnamon, baking powder, baking soda and salt; add to the beaten mixture alternately with eggs, mixing well after each addition.
Stir in carrots, raisins and pecans. Pour into prepared pans. Bake in a preheated 350°F oven for 35 to 40 minutes or until a toothpick inserted in center of cakes comes out clean. Cool in pans 10 minutes on wire racks. Remove from pans and cool completely.
To assemble, place one cake layer upside down on a platter. Top with half of the filling, being careful that it does not flow over the cake edge. Top with another layer of cake, upside down, and spread remaining filling on top of second layer. Top with final cake, top side up. Frost top and sides of cake with Cream Cheese Frosting. Store cake in the refrigerator.

Cream Cheese Frosting

Beat together butter, cream cheese and vanilla until smooth.
Gradually beat in confectioners’ sugar until fluffy.