Six Layer Carrot Cake Recipes

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.

Steps:

• FOR THE CAKE: Preheat the oven to 350°F Grease the bottom of three 9-inch, round cake pans with cooking spray, line with circles of parchment paper, and grease the paper with cooking spray.
• With an electric mixer, cream the sugar, oil, eggs and vanilla. Sift together flour, baking soda, cinnamon and salt. Add the dry ingredients to the sugar mixture. Add the walnuts, coconut, carrot puree and pineapple. Beat until smooth.
• Divide the batter evenly among the prepared pans and bake for 40 to 45 minutes at 350°F or until a toothpick inserted into the center comes out clean.
• Cool the layers in the pans for about 5 minutes. Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool the layers completely before frosting. (Note: After the layers have cooled, cutting will be much easier if you wrap each cooled cake layer in plastic wrap and refrigerate overnight.).
• CREAM CHEESE FROSTING: Combine the cream cheese and butter in an electric mixer and beat until smooth. Slowly add the confectioners' sugar and continue beating until fully combined. Add the vanilla.
• Slice each cake layer horizontally in half using an electric knife. Ease a piece of parchment between the layers and lift off the top portion. Frost the bottom slice then add the next layer. Continue until the entire cake is frosted.
• Press the chopped walnuts into the sides of the cake. Refrigerate until ready to serve.

Steps:

• Grease and flour three 8-in cake pans.
• Preheat oven to 350°F
• Mix oil and sugar in large bowl.
• Beat in eggs, one at a time.
• In another bowl, mix together dry ingredients.
• Add dry ingredients to egg mixture, blending well.
• Stir in grated carrots and pecans.
• Turn into prepared cake pans.
• Bake at 350F for 30 minutes, or until done.
• Cool in pans for 10 minutes then remove cakes and cool thoroughly.
• Cut each cake in half, crosswise so you end up with 6 disc-layers total.
• Place the first cake layer, cut side up and frost.
• Place the next layer cut side down on top of the frosted layer, frost it.
• Repeat previous two steps until all 6 layers are frosted.
• Garnish with whole pecans if desired.
• Pineapple cream cheese frosting.
• Beat cream cheese with butter until smooth.
• Add sugar a little at a time until smooth and fluffy.
• Blend in vanilla and drained pineapple.
• Chill about 30 minutes, or until spreading consistency.

Steps:

• In large bowl beat eggs until frothy. Add sugar gradually. Beat until light and lemon colored. Slowly add oil, beating until combined. Sift together flour, cinnamon, baking powder, baking soda, and salt. Fold dry ingredients by thirds into egg mixture. Add carrots, raisins, and pecans. Combine well. Pour batter in equal quantities into 3 buttered and floured 8-inch round pans. Bake in preheated 350 degree oven 30 minutes or until tester comes out clean. When cake has completely cooled, cut each layer in half horizontally. To make frosting beat cream cheese,, butter, and confectioners sugar until creamy. Blend in pineapple and vanilla. Spread each layer with frosting, stacking evenly. Frost top and sides. Chill at least 1 hour before slicing. Cake may also be baked in a well-greased tube pan in preheated 350 degree oven for 1 hour. Check after 50 minutes.

Steps:

• 1. FOR THE CAKE: Preheat the oven to 350°F. Grease the bottom of three 9-inch, round cake pans with cooking spray, line with circles of parchment paper, and grease the paper with cooking spray. Set prepared pans aside.
• 2. With an electric mixer, cream the sugar, oil, eggs and vanilla. Sift together flour, baking soda, cinnamon and salt. Add the dry ingredients to the sugar mixture. Add the walnuts, coconut, carrot puree and pineapple. Beat until smooth.
• 3. Divide the batter evenly among the prepared pans and bake for 40 to 45 minutes at 350°F or until a toothpick inserted into the center comes out clean.
• 4. Cool the layers in the pans for about 5 minutes. Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool the layers completely before frosting. (Note: After the layers have cooled, cutting will be much easier if you wrap each cooled cake layer in plastic wrap and refrigerate overnight.).
• 5. CREAM CHEESE FROSTING: Combine the cream cheese and butter in an electric mixer and beat until smooth. Slowly add the confectioners' sugar and continue beating until fully combined. Add the vanilla.
• 6. Slice each cake layer horizontally in half using an electric knife. Ease a piece of parchment between the layers and lift off the top portion. Frost the bottom slice then add the next layer. Continue until the entire cake is frosted.
• 7. Press the chopped walnuts into the sides of the cake. Refrigerate until ready to serve.

Steps:

• In a large mixing bowl cream together oil, sugar, and eggs.
• Then add remaining cake ingredients and mix until well blended.
• Pour into a greased 9 x 13 inch baking dish. (I used a glass pan)
• Bake at 325 degrees for 45 minutes.
• Cool completely before frosting the cake.
• After the cake has cooled, mix the powdered sugar, butter, cream cheese and vanilla until smooth and creamy. Spread evenly over cake.