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Baking recipe · from the recipe book

Carrot Layer Cake with Vanilla Cream Filling

Moist, warmly spiced carrot layers studded with toasted walnuts, sandwiched with a light, tangy vanilla cream cheese filling.

Carrot Layer Cake with Vanilla Cream Filling

Ingredients

  • 5 medium300 gCarrotspeeled and finely grated
  • 2 cups250 gAll-purpose flour
  • ⅔ cup packed150 gBrown sugarpacked
  • ½ cup100 gGranulated sugar
  • ¾ cup160 gCanola oil
  • 4 large200 gEggsroom temperature
  • ⅓ cup (80 ml)80 gButtermilk, low-fatroom temperature
  • ⅔ cup chopped70 gWalnutschopped
  • 1¼ tsp6 gBaking powder
  • 1⅛ tsp5 gBaking soda
  • ½ tsp3 gSalt
  • 2¼ tsp6 gGround cinnamon
  • ½ tsp1 gGround nutmeg
  • 1⅛ tsp2 gGround ginger
  • 1 cup225 gCream cheesesoftened
  • ¼ cup60 gUnsalted buttersoftened
  • 1¼ cups150 gPowdered sugarsifted
  • ½ cup (120 ml)120 gHeavy creamcold
  • 1 tbsp12 gVanilla extract

Steps

  1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans with a small dab of the butter and line the bottoms with parchment; set the rest of the butter aside for the filling.
  2. Spread the walnuts on a small baking sheet and toast in the oven for 6–8 minutes until fragrant; let cool.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground ginger.
  4. In a large bowl, whisk the brown sugar, granulated sugar, canola oil and eggs until smooth and slightly thickened, then whisk in the buttermilk and half of the vanilla.
  5. Stir the flour mixture into the egg mixture just until no dry streaks remain, then fold in the grated carrot and the toasted walnuts.
  6. Divide the batter evenly between the pans and bake 28–32 minutes, until a toothpick inserted in the center comes out clean.
  7. Cool the layers in the pans for 10 minutes, then turn out onto a rack and cool completely, about 1 hour.
  8. For the vanilla filling, beat the cream cheese with the remaining butter until smooth, then beat in the powdered sugar and the remaining half of the vanilla.
  9. In a separate bowl, whip the heavy cream to stiff peaks, then fold it gently into the cream cheese mixture.
  10. Place one cake layer on a plate and spread with half of the vanilla filling. Top with the second layer and spread the remaining half of the filling over the top.
  11. Chill the cake for 30 minutes to set the filling, then cut into 12 slices. Keep leftovers refrigerated.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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