Carrot Layer Cake

Makes 16 to 20 servings


  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 1 cup heavy cream
  • ½ cup butter or margarine
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract
  • CAKE:
  • 2 cups granulated sugar
  • 1¼ cups cooking oil
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 eggs
  • 4 cups finely shredded carrots
  • 1 cup raisins
  • 1 cup chopped pecans
  • Sweet Cream Cheese Frosting (recipe here)


Grease and flour three 9×1½-inch cake pans. For filling, in a 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 and simmer 30 minutes, stirring occasionally. Stir in 1 cup chopped pecans and vanilla. Set aside to cool.

For cake, in a large bowl beat sugar and oil with electric mixer on medium speed for 1 minute. Stir together flour, cinnamon, baking powder, baking soda and salt; add to the beaten mixture alternately with eggs, mixing well after each addition.

Stir in carrots, raisins and pecans. Pour into prepared pans. Bake in a preheated 350°F oven for 35 to 40 minutes or until a toothpick inserted in center of cakes comes out clean. Cool in pans 10 minutes on wire racks. Remove from pans and cool completely.

To assemble, place one cake layer upside down on a platter. Top with half of the filling, being careful that it does not flow over the cake edge. Top with another layer of cake, upside down, and spread remaining filling on top of second layer. Top with final cake, top side up. Frost top and sides of cake with Sweet Cream Cheese Frosting (recipe here). Store cake in the refrigerator.