This is a beautifully layered cake that is tender with a perfect compliment of unique orange-honey frosting. You’ll be surprised how easy it is to make a classic recipe like this. Carrot Layer Cake is a beautiful dessert to bring out and share with friends and family.
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.
STEPS TO MAKE A LAYERED CARROT CAKE
Enjoy a perfectly spiced, moist carrot cake with this easy recipe!
Preheat your oven to 350 degrees F.
**Allow 4 eggs to stand at room temperature for 30 minutes.
Meanwhile, you can start greasing three 9x5x3.5-inch loaf pans and set them aside.
Then sift together: 2 cups flour, 2 cups sugar, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 1 teaspoon cardamom, 1/2 teaspoon baking soda and 1/2 teaspoon salt.
Toast a 1/2 cup of pecans in a saute pan.
Finely chop the pecans after toasting for adding to your cake batter.
In a medium bowl, combine: 4 eggs, 3 cups finely shredded carrots, 1/2 cup toasted, chopped pecans and 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.
SHREDDING YOUR CARROTS
Carrots are an important ingredient in this recipe! There are a couple of ways to prepare your carrots.
You can use a cheese grater to shred your carrots by hand.
You can also use your food processor. If you use the carrot shredder, make sure that you don’t let the carrots get to mushy/over shredded. You don’t want mush or juice!
Carrots + Cake = Yum! Needing more Carrot Cake, try Apple Carrot Cake Muffins, a sweet twist on a classic dessert!