Six Layer Carrot Cake Recipes

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CARROT LAYER CAKE



Carrot Layer Cake image

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

1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup heavy whipping cream
1/2 cup butter
1 cup chopped pecans
1 teaspoon vanilla extract
CAKE:
1-1/4 cups canola oil
2 cups sugar
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs, room temperature
4 cups finely shredded carrots
1 cup raisins
1 cup chopped pecans
FROSTING:
3/4 cup butter, softened
6 ounces cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar

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.

DIVINE SIX LAYER CARROT CAKE



Divine Six Layer Carrot Cake image

This is my favorite dessert. It's a very moist carrot cake with a divine pineapple cream cheese frosting. It's my mom's recipe, which she has made for my birthday every year since 1980!

Provided by huprice

Categories     Dessert

Time 1h

Yield 18-20 serving(s)

Number Of Ingredients 15

1 lb carrot (8-10 peeled and finely grated)
1 1/4 cups oil
4 eggs
2 teaspoons baking powder
2 teaspoons cinnamon
1 3/4 cups sugar
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup chopped pecans
8 ounces softened cream cheese
1 lb confectioners' sugar
1 (8 ounce) can crushed pineapple (well drained)
1/4 lb softened butter
1 teaspoon vanilla

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.

Nutrition Facts : Calories 503.6, Fat 28.2, SaturatedFat 8.8, Cholesterol 74.4, Sodium 416.7, Carbohydrate 60.7, Fiber 1.6, Sugar 47.4, Protein 4.4

SIX-LAYER CARROT CAKE



SIX-LAYER CARROT CAKE image

Categories     Carrot

Yield 12

Number Of Ingredients 17

4 eggs
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 cups grated carrots
1/2 cup raisins
1/2 cup chopped pecans
Frosting:
11 ounces cream cheese, room temperature
12 tablespoons butter, room temperature
2 cups confectioners sugar
1 1/2 cups well-drained crushed pineapple
1 1/2 teaspoons vanilla

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.

THREE-LAYER CARROT CAKE



Three-Layer Carrot Cake image

Provided by Food Network Kitchen

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 19

3/4 cup vegetable oil, plus more for the pans
1 cup pecan halves
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ginger powder
3/4 cup granulated sugar
1 teaspoon finely grated lemon zest
4 large eggs
1/2 cup plus 3 tablespoons orange marmalade, plus more for topping (optional)
3 cups shredded carrots (about 3/4 pound carrots)
three 8-ounce packages cream cheese, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3 cups confectioners' sugar
1 tablespoon fresh lemon juice
1 tablespoon vanilla extract
Pinch of salt

Steps:

  • Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Brush three 9-inch-round cake pans with vegetable oil and line the bottoms with parchment paper. Spread the pecans on a baking sheet and bake until toasted, about 10 minutes. Let cool, then pulse in a food processor until very finely chopped.
  • Combine the pecans, flour, baking powder, baking soda, salt, cinnamon, ginger and granulated sugar in a large bowl. In another bowl, whisk the vegetable oil, lemon zest, eggs and 1/2 cup marmalade. Stir in the carrots, then fold the carrot mixture into the flour mixture until just combined. Divide among the prepared pans and spread evenly (it won't look like a lot of batter, but the cakes will rise in the oven). Put 2 pans on the upper oven rack and the third pan on the lower rack. Bake until the cakes bounce back when touched and a toothpick comes out clean, 20 to 25 minutes, switching the position of the pans halfway through. Transfer the pans to racks until cool enough to handle, then invert the cakes onto the racks to cool completely. Remove the parchment.
  • Make the frosting: Beat the cream cheese and butter in a bowl with a mixer until smooth, scraping down the bowl as needed. Beat in the confectioners' sugar, lemon juice, vanilla and salt until smooth.
  • Put 1 cake layer on a platter. Spread with 1 tablespoon marmalade, then spread about 3/4 cup frosting over the marmalade. Top with another cake layer, marmalade and frosting. Spread the final cake layer with a thin layer of frosting. (This is the crumb coat; it doesn't have to be perfect.) Refrigerate 1 hour, then cover with the remaining frosting. Swirl some marmalade into the top of the cake. Refrigerate until ready to serve. Photograph by Con Poulos

CARROT CAKE VI



Carrot Cake VI image

I received this recipe almost 50 years ago when I was on my first job. The carrots are precooked with the spices, making it very moist and delicious.

Provided by Erma Germino

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 12

Number Of Ingredients 12

1 ⅓ cups water
1 ⅓ cups white sugar
1 cup raisins
2 large carrots, grated
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
2 teaspoons butter
2 cups all-purpose flour
2 teaspoons baking soda
1 cup chopped walnuts
1 pinch salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan, and line with wax paper.
  • Combine water, sugar, raisins, grated carrots, cinnamon, cloves, nutmeg, and butter in a medium saucepan. Cook over low heat for 5 minutes. Cool.
  • In a large bowl, stir together flour, baking soda, nuts, and salt. Stir in carrot mixture. Pour into prepared pan.
  • Bake for 1 1/4 hours, or until a tester inserted in the center comes out clean. Cool on wire racks.

Nutrition Facts : Calories 275 calories, Carbohydrate 50.6 g, Cholesterol 1.8 mg, Fat 7.5 g, Fiber 2.2 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 225.3 mg, Sugar 30.3 g

THE BEST CARROT CAKE RECIPE



The Best Carrot Cake Recipe image

Our family-favorite Carrot Cake doesn't get any more moist and delicious than this recipe! We've added in crushed pineapple and coconut to take this carrot cake over the top.

Provided by Contributor

Categories     Dessert

Time 2h

Number Of Ingredients 18

1¼ cup canola oil
2 cups sugar
3 eggs
2 cups grated carrots
1 cup crushed pineapple (drained)
2½ cups flour
1 cup shredded coconut
1 cup raisins
¾ cups chopped walnuts (optional)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1½ teaspoon cinnamon
1 teaspoon vanilla
3 cups powdered sugar
½ cup butter ((softened to room temperature, do not melt))
8 ounces cream cheese (softened)
1 teaspoon vanilla

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.

Nutrition Facts : Calories 485 kcal, Carbohydrate 83 g, Protein 6 g, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 57 mg, Sodium 326 mg, Fiber 3 g, Sugar 57 g, UnsaturatedFat 6 g, ServingSize 1 serving

BEST CARROT CAKE EVER



Best Carrot Cake Ever image

A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.

Provided by Nan

Categories     Desserts     Cakes     Spice Cake Recipes

Time 2h30m

Yield 16

Number Of Ingredients 13

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 ½ cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

Steps:

  • In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
  • 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, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
  • Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Nutrition Facts : Calories 457.4 calories, Carbohydrate 66.3 g, Cholesterol 46.5 mg, Fat 20.2 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 315.2 mg, Sugar 42.8 g

THE BEST CARROT CAKE YOU'LL EVER EAT RECIPE BY TASTY



The Best Carrot Cake You'll Ever Eat Recipe by Tasty image

Hand-grating carrots is a labor of love that gives this recipe the ultimate carrot flavor and delicate texture we love in our cake. Not to be outdone, the luscious cream cheese frosting has real vanilla bean to take this cake to the next level. This is the best carrot cake we have ever made.

Provided by Matt Ciampa

Categories     Bakery Goods

Time 1h40m

Yield 12 servings

Number Of Ingredients 24

nonstick cooking spray, for greasing
2 lb large carrot, peeled
1 cup buttermilk, room temperature
2 ½ cups all purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 ¾ teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon freshly grated nutmeg
2 cups light brown sugar
1 cup granulated sugar
4 large eggs, room temperature
1 tablespoon McCormick® vanilla extract
1 cup vegetable oil
2 sticks butter, softened
16 oz cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 vanilla bean, seeds scraped
3 cups powdered sugar

Steps:

  • Preheat the oven to 350°F (180°C). Line the bottoms of 3 9-inch round cake pans with parchment paper and grease with nonstick spray.
  • Make the cake: Grate the carrots on the large holes of a box grater. You should have about 6 cups.
  • In a large bowl, combine the grated carrots and buttermilk and stir until the carrots are completely coated.
  • In a medium bowl, sift together the all-purpose and whole wheat flours, baking powder, cinnamon, ginger, salt, baking soda, cloves, allspice and nutmeg.
  • In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), combine the brown and granulated sugars, eggs, and vanilla. Beat on medium speed until the mixture drips from the whisk in ribbons, about 3 minutes.
  • With the mixer running on medium speed, slowly drizzle in the vegetable oil, scraping down the sides of the bowl halfway through, if necessary. Continue mixing until the mixture is fully emulsified, about 2 minutes.
  • Add ⅓ of the flour mixture and mix on low speed until just combined. Add ½ of the carrot mixture and continue mixing on low speed until incorporated. Continue alternating adding the flour and carrot mixture. Remove the bowl from the mixer and use a flat rubber spatula to bring the batter together.
  • Evenly divide the batter between the prepared cake pans.
  • Bake until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Let the cakes cool for about 10 minutes, then remove from the pans and let cool completely.
  • Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), cream together the butter, cream cheese, vanilla extract, salt, and vanilla bean seeds until creamy, about 1 minute. Add the powdered sugar and continue mixing until silky and smooth, about 4 minutes.
  • Assemble the cake: Dab a bit of frosting on a cake board and place a cake layer on top. Scoop 1 cup of frosting onto the cake. Repeat with the remaining 2 layers. Use the remaining frosting to coat the top of the cake completely, leaving the sides naked.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 755 calories, Carbohydrate 107 grams, Fat 33 grams, Fiber 4 grams, Protein 10 grams, Sugar 74 grams

THREE-LAYERED CARROT CAKE



Three-Layered Carrot Cake image

My mom loved carrots so much she put them in various dishes at least five times a week when I was growing up. Her specialty was a homemade carrot cake that was requested for every special occasion. When I made this for her 70th birthday, she cried with each bite. -Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 18

6 large eggs, separated
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup orange juice
1/3 cup sour cream
1-1/2 cups butter, softened
1-1/2 cups sugar
1/2 cup packed brown sugar
1 teaspoon grated orange zest
1-1/2 teaspoons minced fresh thyme, optional
2 cups finely shredded carrots (about 4 medium)
1 cup chopped pecans
FROSTING:
2 packages (8 ounces each) cream cheese, softened
1 tablespoon grated orange zest
1 tablespoon orange juice
8 to 8-1/4 cups confectioners' sugar

Steps:

  • Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 3 greased 8-in. square baking pans with parchment; grease paper., In another bowl, whisk flour, baking soda and salt. In a small bowl, whisk orange juice and sour cream. In a large bowl, cream butter, sugars and orange zest until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. If desired, beat in thyme. Add flour mixture alternately with orange juice mixture, beating well after each addition., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Gently fold in shredded carrots and pecans., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat cream cheese, orange zest and juice until blended. Gradually beat in enough confectioners' sugar to reach desired consistency., Spread frosting between layers and over top and sides of cake. Refrigerate until serving.

Nutrition Facts : Calories 744 calories, Fat 35g fat (18g saturated fat), Cholesterol 145mg cholesterol, Sodium 420mg sodium, Carbohydrate 104g carbohydrate (88g sugars, Fiber 2g fiber), Protein 7g protein.

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  • Preheat oven to 350 degrees F. Grease and flour three 8-inch round cake pans. If you want you can put rounds of parchment on the bottom of each pan and grease the parchment.
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From worldbestcarrotrecipes.blogspot.com


6 IN CARROT CAKE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for 6 In Carrot Cake are provided here for you to discover and enjoy 6 In Carrot Cake - Create the Most Amazing Dishes Healthy Menu
From recipeshappy.com


ONE LAYER CARROT CAKE | RICARDO
Cake. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square pan and line with a strip of parchment paper, letting it hang over two sides. In a bowl, combine the flour, baking powder, baking soda and cinnamon. In another bowl, whisk the oil, sugar and brown sugar with an electric mixer.
From ricardocuisine.com


CARROT CAKE – SIX VEGAN SISTERS
2018-12-15 Make the cake: Preheat the oven to 350°F. Line and grease two 8″ pans. In a measuring cup or small bowl, whisk the milk and vinegar. Set aside for 10-15 minutes. In a medium mixing bowl, whisk the flour, baking soda and powder, salt, cinnamon, and nutmeg. In a large mixing bowl, add the brown sugar, sugar, sour cream, oil, vanilla, and milk ...
From sixvegansisters.com


10 SMALL CAKE RECIPES (6-INCH CAKE RECIPES) | DESSARTS
2020-07-26 How to Bake Small Cakes. In general, you should always butter and flour your pans before baking. See my post on how to prepare cake pans for more complete tips. Unless otherwise noted, most 6 inch cakes will bake at 350F for about 20 minutes or until a toothpick inserted into the center comes out clean.
From dessarts.com


6 INCH CAKE RECIPES (SMALL CAKES FOR TWO) - HOMEMADE IN THE …
2019-04-15 How To Make a 6 Inch Cake. Most cake for two recipes follow the same steps: Cream together the butter and sugar, add the egg and any flavorings, then gradually add your dry ingredients. My small carrot cake recipe is made a little bit differently as it uses vegetable oil instead of butter, so you beat the oil, sugar, buttermilk, and egg together.
From chocolatemoosey.com


CARROT LAYER CAKE RECIPE - CONFESSIONS OF A BAKING QUEEN
2017-06-11 Cake. Preheat oven to 350F/180C and grease an 18 X 13-inch baking sheet (a standard cookie sheet). Then line the baking sheet with parchment and grease the parchment. In a large bowl whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together in large bowl.
From confessionsofabakingqueen.com


HOMEMADE CARROT CAKE RECIPE {CREAM CHEESE FROSTING}
2020-10-26 Carrot Cake. Preheat oven to 350° F. Grease and flour three 6-inch round cake pans (or two 9-inch round cake pans). Set aside. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
From ifyougiveablondeakitchen.com


THE ULTIMATE CARROT CAKE - TASTES BETTER FROM SCRATCH
2021-03-14 How to Make Carrot Cake: 1. Combine wet ingredients: Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl. 2. Combine dry ingredients: In another bowl combine the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg. Add the dry ingredients to the wet ingredients and mix ...
From tastesbetterfromscratch.com


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