cake/ dessert/ Easter/ recipe

Layered Carrot Cake

A delicious Layered Carrot Cake with Orange Cream Cheese Frosting.  Pumpkin puree is added to this cake batter to make this cake rich and tender!

A couple of weeks ago I opened up my e-mail and almost fell off my chair.  For real. Almost flat on to the floor.  Now why you ask?  I got an e-mail from Greta Podleski, co-author with her sister Janet, of the cookbooks ‘The Looneyspoons Collection’, ‘Eat, Shrink & Be Merry’, and ‘Crazy Plates’.  Say wha? Greta wanted to know if I would like one of their cookbooks for review…let me think about that for 1 second.  Um yes.  Please. These sisters are Canadian celebrities!  I’ve seen them on their T.V. series Eat, Shrink & Be Merry, and I’ve coveted their cookbooks for years.  I don’t know why I haven’t bought one before!

When their newest book ‘The Looneyspoons Collection’ came in the mail, I waited all of 5 minutes to dive into it.  Let me tell you, this cookbook is SO fabulous.  It’s chock full of healthy, yummy, and inspiring recipes.  Not to mention a tonne of great food trivia, and fun wit! If you are interested in knowing more about them, you can find their website here. It’s definitely one of my new go-to books! This week alone, I have 3 recipes I’m making for dinner!  And then I made a cake…their Carrot Cake!

Layered Carrot Cake

I’ve been looking for a healthy recipe for a carrot cake for Easter. So one of the first recipes I looked for in their Looneyspoons cookbook, was for carrot cake…and wouldn’t you know it, there was the perfect recipe! I love the addition of pumpkin puree, and the low amount of oil!  Fabulous!

Layered Carrot Cake

So one afternoon I got together all of my ingredients and made this amazing cake! It is rich, moist and so full of flavour!  This is now my go-to recipe for carrot cake.

Layered Carrot Cake

I like the rustic look of icing it like this.  And you get more icing with each bite of cake!  Yum!  Plus, icing a cake like this totally takes the pressure off of it having to look perfect!  😉

Carrot Cake Recipe Tips!

  • I used whole chia seeds for this recipe only because I didn’t feel like grinding them, and the cake turned out great!
  • Icing the Cake:  I didn’t ice my cake the traditional way, instead I only iced the centre and the top.  I did it this way because I’ve always wanted to ice a cake like this, and a carrot cake seemed like the perfect cake for it!
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Layered Carrot Cake with Orange Cream Cheese Frosting


  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Description

A delicious Layered Carrot Cake with Orange Cream Cheese Frosting.  Pumpkin puree is added to this cake batter to make this cake rich and tender!


Scale

Ingredients

Orange Cream Cheese Frosting:

  • 1 1/28 oz packages of cream cheese, at room temperature
  • 1/4 cup butter
  • 1 1/2 cups icing sugar (confectioner’s sugar)
  • 1 tbsp frozen orange juice concentrate
  • 1 tsp grated orange zest

Carrot Cake:

  • 1 3/4 cups flour
  • 1/4 cup ground flaxseed or ground chia seeds (I just used 2 tbsp whole chia seeds)
  • 1 tbsp cinnamon
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1 cup canned pure pumpkin (not pie filling)
  • 1 cup brown sugar (not packed)
  • 3/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla
  • 2 cups finely grated carrots
  • 1/2 cups walnuts (optional – I didn’t add these)
  • 1/2 cups shredded sweetened coconut

Instructions

Orange Cream Cheese Frosting:

  1. First make the icing. Beat together the cream cheese and butter until it is smooth.
  2. Slowly add the icing sugar and mix until smooth.
  3. Add the orange juice and zest, mix well.
  4. Refrigerate until you are ready to use it.

Carrot Cake:

  1. Preheat your oven to 350 degrees.
  2. Prepare 2 round 9-inch baking pans. You can grease & flour them or line the bottoms with wax paper like I did in this post.
  3. In a bowl combine the flour, chia seeds, cinnamon, baking soda, baking powder, nutmeg, ginger and salt. Set aside.
  4. In a mixer, combine the pumpkin, sugar, buttermilk, vegetable oil, eggs and vanilla. Mix well.
  5. Add the dry ingredients slowly to the wet mixture, and using a spoon combine until the dry ingredients are moistened.
  6. Then gently add the carrots, nuts and coconut. Hand mix.
  7. Divide the cake batter evenly between the 2 pans, and bake for 30 minutes, or until a toothpick inserted into the centre of the cakes come out clean.
  8. When done baking, cool the cakes in their pans for 10 minutes before turning them out onto a cooling rack.
  9. When the cakes have cooled completely, you can ice them!

  • Category: Baking

Keywords: carrot cake, cream cheese frosting

Recipe from The Looneyspoons Collection

– – –– – –

Layered Carrot Cake

A BIG BIG thank-you to Greta and Janet Podleski for sending me their fabulous cookbook! I can’t wait to dig in to more recipes!  I love a good cookbook!

Have a delicious day!

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23 Comments

  • Reply
    Kimberley
    April 2, 2012 at 1:43 PM

    Hello Jo-Anna, a new reader here! I stumbled across your blog and was so happy to see a fellow Canadian, not to mention western Canadian!!

    I was first introduced to Greta and Janet Podleski’s cookbooks when I was given “Eat, Shrink and Be Merry” as a gift, and I have been in love ever since! I am a sucker for carrot cake and this one looks delish!

    ~ Kimberley

  • Reply
    Tricia
    April 2, 2012 at 1:44 PM

    My sister and I were just talking about making carrot cake for Easter. This looks so good!

  • Reply
    Catie @ Catie's Corner
    April 2, 2012 at 4:08 PM

    That looks soo good, Jo-Anna! Lucky you, getting cook books sent right to your door. Not to mention the email from Greta. How cool! Can’t wait to see what other recipes you try. We love carrot cake, so I’ll definitely give this a try.

    Have a great week! The weather looks like it’s going to be pretty warm. Well, at least the next couple of days. : )

    ~ Catie

  • Reply
    Barb
    April 2, 2012 at 4:31 PM

    Yay! Congrats on receiving that cookbook! I’m going to have to try that recipe – looks like a great way to avoid the oil!

    Fab fotos!

  • Reply
    Loveforfood
    April 2, 2012 at 5:17 PM

    my stomach’s full, but am still drooling over your food post!

  • Reply
    Angela
    April 2, 2012 at 6:42 PM

    this sounds really good…and looks pretty too!

  • Reply
    North of Wiarton & South of the Checkerboard
    April 2, 2012 at 6:55 PM

    Jo-Anna, thanks for posting a Healthy Carrot Cake alternative. My hubby loves Carrot Cake, so hopefully I will be trying this soon. Lovely photos.

  • Reply
    North of Wiarton & South of the Checkerboard
    April 2, 2012 at 6:56 PM

    PS Not fond of coconut, so think I will be omitting this.

  • Reply
    Leigh Powell Hines (Hines-Sight Blog)
    April 2, 2012 at 6:59 PM

    The cake looks delicious. Yum!

  • Reply
    The Hubby
    April 3, 2012 at 12:18 AM

    @North…as one who ate 3/4’s of this carrot cake and also not a huge lover of coconut, I can tell you that if anything the coconut adds texture as I didn’t really notice it. Or maybe it was because I inhaled it like a vacuum cleaner…dee-lish!

  • Reply
    Ali Richardson
    April 3, 2012 at 1:10 AM

    Yummy!!! My husband’s fave 🙂

  • Reply
    Julie
    April 3, 2012 at 1:32 AM

    Wow! Congrats! I was going to make carrot cupcakes for Easter- I wonder if this would work!

  • Reply
    Lori McC
    April 3, 2012 at 3:32 AM

    WooHooo! Loooooooney Spoooons! Way to go Jo! Love these ladies…did you know they have a line of food at Costco? Seriously! Beautiful pics. Love it, making it for the fam this weekend! LMc

  • Reply
    Christy
    April 3, 2012 at 5:27 AM

    What a nice surprise, and just in time for Easter too!:)
    Love the look of the carrot cake, especially the sound of it being of a healthy recipe…just awesome!
    Can’t wait for Easter to be here…it’s just less than a week away!;)

  • Reply
    Mommy of 3
    April 4, 2012 at 7:56 PM

    Hello Joanna,

    You seriously crack me up with some of your posts. I love your sense of humor!!! I must try this carrot cake…looks and sounds yummy!

    Thanks for your inspiration and the laughs!

  • Reply
    Jessica @ Stay at Home-ista
    April 6, 2012 at 7:09 PM

    More icing with eat bite, I completely agree with you! And carrot cake happens to be one of my favorite,s thanks for the idea of using pumpkin puree (or the Lonelyspoons’ idea), I bet it made the cake extra orange/moist/delicious.

    Jessica
    stayathomeista.com

  • Reply
    Laura Ingalls Gunn
    April 6, 2012 at 10:53 PM

    Visiting via Addicted 2 Decorating. I absolutely adore carrot cake.

    I created several spring projects on my blog this week. Please stop by if you have a moment.

    Have a lovely Easter weekend.

  • Reply
    MomTo2Gr8Boys
    August 2, 2012 at 3:29 AM

    I have this in the oven right now! So glad to hear it was a hit for you. Sure smells good!

  • Reply
    Cindy
    March 12, 2013 at 11:27 AM

    Great choice from the Loonyspoons Collection, Jo-Anna, with a yummy Carrot Cake. These girls are from the Kitchener-Waterloo area, and I well remember when they first became popular. Did you have a chance to drop by to see my post last Tuesday when I had a telephone interview with Sandi Richard? she is another I admire with her “bringing families back to the Dinner table”.

  • Reply
    Kimberley at Cosmos and Cleome
    August 28, 2015 at 10:56 AM

    This cake is GREAT! SO moist and flavorful! I made it this week for my husband’s birthday. Instead of pumpkin puree, I used a cup of baby food carrots (two jars). I left out the coconut, but put in a heaping half cup of golden raisins. The icing is delicious, too! I used lemon zest instead of orange since I didn’t have any oranges in the house. This will be my go-to carrot cake recipe from now on!

    • Reply
      [email protected]
      September 1, 2015 at 6:57 PM

      I LOVE to hear that! Thank you so much for letting me know…comments like this make my day!! 🙂

  • Reply
    Kathleen
    December 1, 2016 at 3:17 AM

    I have frozen pumpkin purée how much does the contents of a tin weigh as I would love to do this recipe.

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