Double Layer Carrot Cake 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.
DOUBLE CARROT CAKE
Make and share this Double Carrot Cake recipe from Food.com.
Provided by LuAnn_Mason
Categories Dessert
Time 1h
Yield 1 9x13 cake, 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Beat together oil, eggs and sugar and vanilla 3-5 minutes until creamy. In separate bowl, combine all dry ingredients, except carrots. Fold wet mixture into dry, then fold in carrots. Turn into greased, floured 9x13 pan. Bake 40-50 minutes at 350, until a toothpick inserted in center comes out clean.
- Note: This is a very dense cake, and very moist, and may fall slightly in the center. If you're looking for more of a commercial type "light" carrot cake, this may not be for you. Also makes good muffins.
Nutrition Facts : Calories 333.9, Fat 16.2, SaturatedFat 2.4, Cholesterol 56.4, Sodium 533.9, Carbohydrate 44.4, Fiber 2, Sugar 28.9, Protein 3.8
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