This Layered Carrot Cake Recipe is a homemade spiced cake that is moist, simple, and delicious. You can make this easy layered carrot cake for Easter or whenever you want something extra special.
This cake has real shredded carrots and a divine homemade cream cheese frosting. I can’t wait for you to taste this Easter cake recipe!
Layered Carrot Cake Recipe
I always remember going to grandma’s house for the holidays either Easter or Thanksgiving, and she would serve her homemade carrot cake. I grew up loving layered carrot cake and can’t even tell you how many I have made over the years. Every time I bake this Easter cake recipe, I am taken right back to being a kid again.
If you grew up eating carrot cake, I’m sure you will enjoy this layered cake as much as I do.
Besides the fact that I love this cake, I also enjoy shredded carrot recipes in general. They are so delicious, and adding carrots is a fun way to include some extra nutrients. So, if you are have been looking for easy carrot recipes, I hope you enjoy this one. It’s seriously one of my ultimate favorites.
Can I Make This Cake Without Making A Layered Cake
Yes, you can absolutely make this cake without making it into a layered cake. Simply use your favorite 9 by 13 pan and bake a cake as directed, and you’ll end up with a sheet cake instead. It is absolutely delicious even as a sheet cake, and you can frost it just the same way you would a layered cake only you may need less frosting.
What Size of Pans Do I Need
You will need three 9in cake pans that are all around for this layered carrot cake recipe. If you do not have three 9-inch cake pans, you can swap them for a 9 by 13 pan instead of skip the layers altogether.
How to Know When Carrot Cake is Done
There are several ways to tell if this layered carrot cake is done baking or not. First, you will notice that the cake starts to pull away from the pan as it bakes. This is a great indicator. The cake is done cooking. another option is to take a toothpick and insert it to into the thickest part of the carrot cake. If the Tooth Fairy comes out dry, then you know that the cake is done. However, if you notice there are there is batter on the toothpick, then you know it needs to bake a little bit longer.
Lastly, you can take your finger and lightly touch the top of the cake. If you leave an indent in the top of the cake, then it needs to bake a little bit longer. But if it bounces right back up, then you know your cake is ready to come out of the oven.
Do I Have To Add Nuts To Outside of Cake
No, you do not have to put nuts on the outside of the carrot cake. I love adding chopped pecans to my carrot cake because I think it is so delicious, and the crunch that it provides is extra yummy, and we just love it that way. You can completely omit the nuts, or you can swap the pecans for your favorite nut such as walnuts hazelnuts are almonds just make sure they’re crunched up before you add them to the cake.
Ingredients:
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts
Ingredients:
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts
Directions:
Step1: In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Step2: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch cake pans.
Step3: In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil, and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt, and cinnamon, and stir into the wet mixture until absorbed. Finally, stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Step4: Bake for 45 to 50 minutes in the preheated oven, until cake tests were done with a toothpick. Cool for 10 minutes before removing it from the pan. When completely cooled, frost with cream cheese frosting.