LAYERED carrot cake with a slice on a plate
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Triple Layered Carrot Cake with White Chocolate Ganache

Nice enough for company, this carrot cake is delicious and easy to make!
Course: Dessert
Cuisine: American
Keyword: how to make a torte
Servings: 12
Calories: 611kcal


Carrot Cake

  • 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


Carrot Cake

  • 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.
    3 cake pans filled with batter
  • 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.
    white chocolate squares and whipping cream in a pot
  • 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.


Makes 12 servings.