Layered carrot cake

I want to know what person first thought that carrots and cake would go well together. It sounds terrible! It certainly is a delicious combination, though, isn't it? Pair it with a creamy frosting and there is not a whole lot that beats it.

I saw this recipe in Christmas Baking 2010 magazine and knew I had to make it. My husband's birthday was coming up, so there was my perfect excuse to do so! I don't think I need to tell you that it tasted incredible. The pictures speak quite well for themselves.

Preheat your oven to 350 degrees F. Allow 4 eggs to stand at room temperature for 30 minutes. Meanwhile, grease three 9x5x3.5-inch loaf pans and set aside. Or do like I did and use one loaf pan three times.

In a large bowl, stir together:

2 cups flour

2 cups sugar

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon cardamom

1/2 teaspoon baking soda

1/2 teaspoon salt


Toast 1/2 cup of pecans.

Finely chop the pecans after toasting.

In a medium bowl, combine:

4 eggs

3 cups finely shredded carrots

1/2 cup toasted, chopped pecans

3/4 cup vegetable oil

Add the egg mixture to the flour mixture and stir until well combined.

Divide the batter amongst three greased loaf pans.

Bake in preheated oven for about 25 minutes, or until a toothpick inserted into the center of it comes out clean. Cool in pans for 10 minutes and remove. Do this carefully! One of my cakes broke straight down the center.

Place one cake layer on a rectangular serving platter and spread 1/2 cup of Orange-Honey Frosting over top of it. Top with another cake layer and another 1/2 cup of frosting. Add remaining cake layer and spread with the remaining frosting.

To store, cover and place it in the refrigerator for up to 3 days.

Carrots + cake = yum!

Click here for a printable recipe!