Carrot Layer Cake

A surprisingly perfect combination of ingredients topped with just the right creamy frosting!

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

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!

Layered Carrot Cake

A suprisingly perfect combination of ingredients topped with just the right creamy frosting!

Contributed by Megan Porta from pipandebby.com.

Published Dec 22, 2010

Serves: 10 - 12

Total time: 2 hrs

LayeredCarrotCake"

Ingredients:

  • 4 eggs
  • 2 cups flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon cardamom
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups finely shredded carrots
  • ½ cup pecan pieces, toasted and finely chopped
  • ¾ cup vegetable oil
  • Honey-orange frosting from pipandebby.com
Instructions:
  1. Preheat oven to 350 degrees F. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease three 9x5x3.5-inch loaf pans. Set aside.
  2. In a large bowl, stir together flour, sugar, baking powder, cinnamon, cardamom, baking soda and salt. Set aside.
  3. In a medium bowl, combine eggs, carrots, pecans and oil. Add egg mixture to flour mixture. Stir until well combined. Pour batter evenly into prepared pans.
  4. Bake in preheated oven for about 25 minutes, or until toothpick inserted in the center comes out clean. Cool in pans for 10 minutes. Remove from pans.
  5. Place one cake layer on a rectangular serving platter. Spread with ½ cup Honey-Orange Frosting. Top with another cake layer and spread with frosting. Add remaining cake layer. Spread with remaining frosting. Cover and store in refrigerator.