Elegant 4 Layer Carrot Cake

I've been making this cake for about a year now and I have to say that it may look like a complex dessert but in all actuality it is REALLY easy to create! In order to achieve this pretty rectangular cake, instead of baking the cake in conventional cake pans it is baked in an 16 X 11 jelly roll pan. Then the cake is cut into 4's and are stacked  to create an elegant look. 

The ingredients are fairly basic but since the cake is in a wider longer pan, the baking time is drastically reduced. The recipe uses baking soda in the batter so to raise its pH. This is done to insure the carrots soften enough during the shorter cooking time. 


1 3/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. ground cloves
1 1/4 cups packed light brown sugar
3/4 cup vegetable oil
3 large eggs
1 tsp. vanilla extract
2 2/3 cups shredded carrots
cream cheese frosting (I used store bought, roughly 32 ounces, but of course you can always make your own.)
2 cups chopped pecans

First set your oven's baking rack to the middle position, then preheat it to 350 F. Prepare your jelly roll pan by greasing it with cooking spray and then lay a a piece of parchment paper on top and grease the paper with the spray.

In large bowl whisk together the first seven dry ingredients. In another large bowl whisk together the brown sugar, vegetable oil, eggs and vanilla extract. Stir in the carrots and the dry ingredients. Then using a rubber spatula, fold the mixture until it is just combined. Pour the batter into your prepared pan making sure to spread the batter into the corners. Place in oven and bake for 16-18 minutes. Remove from oven and let cool 5 minutes on a baking rack. 

Next transfer the cake onto the rack with the parchment paper still under the cake and let cool completely, about 30 minutes. Once cake is cooled, slice the cake in half crosswise cutting through the parchment paper as well. Then slice each half lengthwise, again making sure you cut the parchment paper, to create 4 equal rectangle cakes. 

Using a cake board or large plate turn one of the cakes onto it, paper side up, and then carefully peel off the paper. Spread about 1/2 to 2/3 cup of frosting on to the first layer and then repeat for the other three layers. (If your cake has baked with an uneven thickness, adjust the orientation of the layers so they are stacked to produce a level cake.) Once your cake is assembled frost all 4 sides of the cake. Then gently press the chopped pecans into the 4 sides of the cake. 

Chill for about one hour before serving.

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  1. Wow Barbara, this is gorgeous! I love carrot cake, but I am the lazy cook and just put it in a 9x13 pan. This just really looks so delicious!

  2. Barbara, I love carrot cake! The spices in it are just perfect for the fall, but this one of yours looks not only tasty but beautiful! What an elegant dessert to serve family or friends. Layered cakes are always special!

  3. Barbara- This looks SOOOO good! It sounds delicious! I am saving this to try for company,. I really like using a jelly roll pan-but the timing is ALWAYS tricky for me. Glad you have tried and tested it. Hope you have a great week. xo Diana

  4. I am so hungry right now and this is looking wayyy too good! Wish I had a piece! Featuring later today at Sundays at Home!

  5. All I can say is YUMMMMM!!!! Looks amazing, I hope mine turns out.
    Thanks for the recipe.


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