This layered carrot cake recipe takes this dessert to a whole ‘nother level with the addition of a white chocolate ganache. Your sweet tooth is going to be so happy!
This moist carrot cake recipe gives you (and me!) even more reasons to love carrot cake. It has the spices you love in a carrot cake, and the nuts and raisins. Rather than the cream cheese frosting that you might expect, though, this triple layer cake is made with a white chocolate ganache.
While there is some assembly required, it’s an easy recipe that results in a dessert that’s lovely enough for company. If you’re feeling fancy, call it a carrot cake torte. Mostly, though, you’ll just call it delicious.
Related: Try this carrot cake waffle recipe
Making this layered carrot cake
Grating the carrots is really the most time-intensive part of this recipe. If you have a food processor, that will help you make quick work of it. Once grated, you’ll combine the carrots with the other wet ingredients, then stir in the dry ingredients. (See? Not. Hard.)
In order to make this three layer carrot cake, you’ll need three cake pans. Divide the batter between them and bake. Test for doneness by inserting a toothpick in the center of each cake. If it comes out clean, the cakes are done.
Allow the cakes to cool. Run a butter knife or small spatula around the edge of the cakes to loosen them from the edge of the pan. To remove them from the pan, set a plate upside down over the top of each pan. Invert, then gently lift the pan from the cake. Using the parchment paper on the bottom of the pans eliminates the risk of the cake sticking to the bottom of the cake pan.
- 2 cups carrots diced or shredded in a food processor
- 1 cup vegetable oil (I like avocado oil)
- 4 eggs
- 2 teaspoons vanilla extract
- 1 ½ cups sugar granulated
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 cup walnuts chopped
- 1 cup raisins
- 12 ounces white chocolate
- 2 cups heavy whipping cream
- Preheat oven to 350 degrees. Grease three 8-inch round cake pans with butter or neutral-flavored oil. Line the bottom of each pan with a circle of parchment paper.
- Combine carrots, oil, eggs, and vanilla in a large mixing bowl.
- Stir until well combined.
- Add sugar, flour, baking powder, baking soda, and spices and mix until just combined. Stir in walnuts and raisins. Do not over mix.
- Divide batter evenly between the three cake pans and bake for 20-25 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Set cake aside to let it cool in the pans for 30 minutes to an hour. Use a butter knife or spatula to loosen the cake from the pan by running it along the outside of the cake.
White Chocolate Ganache
- Prepare the ganache by combining white chocolate and heavy whipping cream in a medium saucepan. Heat and stir over medium-low heat until the ganache comes to a slow boil. Continue stirring until ganache begins to thicken, generally within 3-4 minutes.
- Chill ganache until room temperature and then place in the refrigerator to chill. When it is cold, use a hand-held mixer to whip the ganache.
Assemble the Cake
- Place the first layer top-side-down on a cake plate. Top it with 1/3 of the whipped ganache. Repeat this process with the remaining layers, reserving a small amount of ganache to decorate the top of the cake.
- Scrape any ganache that is hanging over the sides around the cake using a scraper, which will lightly frost the sides. It is okay for the cake to show through on the sides.
- To decorate the top, put some of the whipped ganache in an icing bag and pipe icing around the edges of the top layer.
- Optional toppings to add to the top of the cake: toasted walnuts, caramel, carrots, or curled strips of carrots.