Ultimate Carrot Cake with Carrot Cake Jam Filling!

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Luscious (nut free) carrot cake made with pineapple and filled with homemade carrot cake jam and cream cheese frosting. Instructions included for making extra layers too. This is the ultimate in carrot cakes and a perfect holiday dessert!
Luscious (nut free) carrot cake made with pineapple and filled with homemade carrot cake jam and cream cheese frosting. Instructions included for making extra layers too. This is the ultimate in carrot cakes and a perfect holiday dessert!

This cake makes me smile! The recipe is a frankenstein of three different ones that I have played with over the years. The cake is my go to and has been since I was in college. I don’t even know where the original came from because my only reference point for it was some text I emailed myself from my college email address. Even that recipe is almost unrecognizable in this current form. Then I added the Carrot Cake Jam you guys got to see in that Carrot Cake Grilled Cheese Sandwich (I also made those sandwiches into little carrot shaped tea sandwiches for a birthday tea party on Sunday!). Finally it is topped with a totally luxurious cream cheese frosting. I can tell you, having eaten much more than my fair share of carrot cake in my lifetime, this recipe is… the ultimate.

When my husband came home about a month ago and said one of his coworkers was going to be moving to a different company I immediately told him to ask him what his favorite dessert was so I could make him a going away treat. He came back and said carrot cake and you would’ve thought someone was baking MY favorite dessert for me! I immediately knew I was going to bake this cake and I couldn’t wait for him to see it!

It can look intimidating, especially if you don’t have the carrot cake jam prepared, but the cake itself is a one bowl, one whisk cake and the frosting comes together in a hurry. It really is less maintenance than it lets on.

Preheat oven to 350 degrees and spray your cake pans with baking spray. I used three 10″ cake pans because I made a double recipe for my husband’s office. When making a single recipe you can fit it into two 8 or 9″ cake pans quite easily. Sift the flour, baking soda, salt and cinnamon into a bow. Set aside. In a large bowl, mix the eggs, buttermilk, oil, sugar, carrots, pineapple and vanilla. Dump in the flour mix and mix well.

I love my stand mixer but you really don’t need it for this cake recipe, save the extra wash and just use it for your frosting. Add to your pans and bake at 350 degrees for 30-35 minutes until the cake springs back when touched. Let the cakes cool completely.

To make the frosting cream together the cream cheese and butter until creamy in your stand mixer. Add in the vanilla and powdered sugar and beat until fluffy, 1-2 minutes. Start with a cake layer and add a thin layer of frosting to the bottom. Then add 1/4 to 1/3 cup of the Carrot Cake Jam to each layer and spread evenly.
Pipe 1/3 of your frosting to the perimeter of layer.Luscious (nut free) carrot cake made with pineapple and filled with homemade carrot cake jam and cream cheese frosting. Instructions included for making extra layers too. This is the ultimate in carrot cakes and a perfect holiday dessert!

Top with another layer of cake and frost with the remaining frosting and spread on a second helping of that awesome carrot cake jam.
If you would like to make this into a four layer cake, double the frosting recipe. Slice each baked layer into two. Add the same amount of carrot cake jam to each layer as before, and frost like normal. The carrot cake jam adds a really moist texture to the cake. Luscious (nut free) carrot cake made with pineapple and filled with homemade carrot cake jam and cream cheese frosting. Instructions included for making extra layers too. This is the ultimate in carrot cakes and a perfect holiday dessert!

Luscious (nut free) carrot cake made with pineapple and filled with homemade carrot cake jam and cream cheese frosting. Instructions included for making extra layers too. This is the ultimate in carrot cakes and a perfect holiday dessert!
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Ultimate Carrot Cake with Carrot Cake Jam Filling!

Luscious (nut free) carrot cake made with pineapple and filled with homemade carrot cake jam and cream cheese frosting. Instructions included for making extra layers too. This is the ultimate in carrot cakes and a perfect holiday dessert!
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 12
Author Dinner, then Dessert

Ingredients

  • 3 eggs
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 3 cups shredded carrots
  • 1 (8 ounce) can crushed pineapple with juice
  • 2/3 cup Carrot Cake Jam
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter , softened
  • 2 cups sifted powdered sugar
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350 degrees and spray your cake pans with baking spray.
  2. I used 3 10" pans because I made a double recipe for my husband's office. When making a single recipe you can fit it into 2 8 or 9" pans quite easily.
  3. Sift the flour, baking soda, salt and cinnamon into a bow. Set aside.
  4. In a large bowl, mix the eggs, buttermilk, oil, sugar, carrots, pineapple and vanilla.
  5. Dump in the flour mix and mix well.
  6. I love my stand mixer but you really don't need it for this cake recipe, save the extra wash and just use it for your frosting.
  7. Add to your pans and bake at 350 degrees for 30-35 minutes until the cake springs back when touched.
  8. Let the cakes cool completely.
  9. To make the frosting cream together the cream cheese and butter until creamy in your stand mixer.
  10. Add in the vanilla and powdered sugar and beat until fluffy, 1-2 minutes.
  11. Start with a cake layer and add a thin layer of frosting to the bottom.
  12. Then add 1/4 to 1/3 cup of the Carrot Cake Jam to each layer and spread evenly.
  13. Pipe 1/3 of your frosting to the perimeter of layer.
  14. Add the next layer of your cake.
  15. Frost with the remaining frosting and spread on a second helping of that awesome carrot cake jam.
  16. If you would like to make this into a four layer cake, double the frosting recipe.
  17. Slice each baked layer into two.
  18. Add the same amount of carrot cake jam to each layer as before, and frost like normal.
  19. The carrot cake jam adds a really moist texture to the cake.

Recipe Notes

Uses the Carrot Cake Jam I made previously.

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Luscious (nut free) carrot cake made with pineapple and filled with homemade carrot cake jam and cream cheese frosting. Instructions included for making extra layers too. This is the ultimate in carrot cakes and a perfect holiday dessert!

Luscious (nut free) carrot cake made with pineapple and filled with homemade carrot cake jam and cream cheese frosting. Instructions included for making extra layers too. This is the ultimate in carrot cakes and a perfect holiday dessert!
Luscious (nut free) carrot cake made with pineapple and filled with homemade carrot cake jam and cream cheese frosting. Instructions included for making extra layers too. This is the ultimate in carrot cakes and a perfect holiday dessert!
Pin on Pinterest868Share on Facebook0Print this page

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