Carrot Layer Cake

colleen cleppe


I got this recipe out of 'All You' magazine. They called it Classic Carrot Layer Cake. Was fun to make & taste Good too!! :)


★★★★★ 2 votes

20 Min
45 Min


  • 2 c
  • 1 1/2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 2 tsp
  • 1/2 tsp
  • 1/4 tsp
    ground cloves
  • 1 1/2 c
  • 3/4 c
    canola oil
  • 1/2 c
  • 3 large
  • 3 c
    shredded carrots (i used 10oz shredded bag)
  • ·
  • 8 oz
    cream cheese, room temperature
  • 5 Tbsp
    butter or marg., room temperture
  • 2/3 c
    brown sugar
  • 1 tsp
  • 3 c
    confectioners sugar
  • pinch

How to Make Carrot Layer Cake


  1. Butter and flour bottoms of 2-8 inch round cake pans.
  2. Whisk flour, baking powder, baking soda, salt, cinnamon, allspice, and cloves in large bowl.
  3. In another bowl whisk sugar, oil, buttermilk, and eggs.
  4. Pour oil mixture into flour mixture and stir just until evenly moistened. Fold in carrots.
    Note: I used a 10oz. pkg. shredded carrots. You can shredd your own.
  5. Divide mixture into cake pans. Smooth tops.
    Bake 350 degrees for 35-45 minutes until golden brown and a toothpick inserted in center comes out clean.
  6. Let cakes cool 10 minutes on wire racks. Then take cakes out of pans and let cool on wire racks.
  7. FROSTING: mix in bowl with electric mixer on high cream cheese and butter until smooth.
  8. Add brown sugar and vanilla until sugar is dissolved.
  9. Add confectioners sugar and salt beat on low until smooth.
  10. Put one cake on serving plate. Frost with one cup onto center, spread. Add second cake spread remaining frosting on top and sides.

Printable Recipe Card

About Carrot Layer Cake

Course/Dish: Cakes
Dietary Needs: Vegetarian
Hashtags: #Holidays #Anytime

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