Layered Carrot Cake Recipe | Dairy Farmers of Manitoba | DFM

Ingredients

• ½ cup (125 mL) unsalted butter, room temperature
• ½ cup (125 mL) Canola oil
• 1 cup (250 mL) packed brown sugar
• ¾ cup (175 mL) granulated sugar
• 4 eggs
• 1 tbsp (15 mL) vanilla extract
• 1 cup (250 mL) buttermilk
• 2 tsp (10 mL) baking powder
• 1 ½ tsp (7 mL) cinnamon
• ½ tsp (2 mL) ground ginger
• ½ tsp (2 mL) baking soda
• ½ tsp (2 mL) salt
• 2 ¼ cups (560 mL) all purpose flour fluffed and levelled
• 3 cups (750 mL) grated carrots
• 1 cup (250 mL) chopped walnuts or pecans, optional
• 8 oz cream cheese, room temperature
• 1 ¾ cups (425 mL) powdered sugar
• ¾ cup (175 mL) 30-35% whipping cream, cold
• 1 tsp (5 mL) vanilla extract
• Use freshly shredded carrots.
• Freshly shredded carrots have more moisture and better flavour than pre-shredded.
• The extra moisture makes for a better texture!
• Grease and dust the pans.
• A light layer of oil and a dusting of flour makes it so much easier to remove the layers from the baking pans.
• Cool the cake completely.
• Make sure the cake is completely cool before you frost it.
• A warm cake will just melt the frosting!