HomeRecipesDouble Decker Carrot Cake
Double Decker Carrot Cake
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Super fancy—cut recipe in half for a single layer cake.


Ingredients

Cake:

4
medium-sized carrots
4
eggs
23 cup
oil
1 cup
crushed pineapple
2 pkg
Carrot Cake Mix

Icing:

1 pkg
Caramel Sauce Mix
1 cup
whipping cream
14 cup
butter
1 pkg (8oz/250 g)
brick light cream cheese, softened

Toppings (optional): carrot curls

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Coarsely grate carrots; measure out 4 cups and set aside.
  2. Lightly oil two 8” Round Cake Pans.
  3. In a large bowl, whisk eggs with oil and pineapple. Stir in mix and 4 cups grated carrot. Divide batter between pans; smooth top.
  4. Microwave one cake at a time on high for 8 min. Rest in pan 5 min; invert cakes onto Cooling Racks. Or, bake both cakes, at the same time, in preheated 350° F oven for 35–40 min. Cool 10 min before unmolding onto racks.
  5. Let cakes cool completely while preparing icing. You can place them in the fridge to speed up the process.
  6. In a Multipurpose Pot, whisk sauce mix with cream and butter. Bring to a boil over high heat, whisking often. Reduce heat to medium; simmer and whisk frequently for 3-4 min. Cool completely (refrigerate to speed up time). If making ahead, cover and refrigerate up to 3 days.
  7. Place cream cheese in a bowl. Using an electric mixer, beat on high until smooth, scraping down sides occasionally. Add cooled caramel sauce; beat until light and fluffy.
  8. To assemble, spread a spoonful of icing in centre of a cake plate or pedestal. Place one cake on top. Spread half the icing over top of cake. Gently place remaining cake on top. Spread remaining icing over top of cake just to the edges. There will be leftover icing—if you wish you can ice the whole cake or freeze it for another day.
Tips

Leftover grated carrot? Add to smoothies, sandwiches, soups or salads.

Replace crushed pineapple with unsweetened apple sauce.

Cooking time may vary based on microwave wattage.

Nutritional Information

Per serving (1 slice): Calories 350, Fat 22 g (Saturated 8 g, Trans 0.1 g), Cholesterol 80 mg, Sodium 360 mg, Carbohydrate 33 g (Fiber 2 g, Sugars 23 g), Protein 6 g.

Double Decker Carrot Cake
70 min (includes 30 min chill time)
16 servings
$1.26/serving
What you'll need
Cooling Rack (Set of 2) Cooling Rack (Set of 2)
Cooling Rack
(Set of 2)
34 Reviews
$25.00
HomeRecipesDouble Decker Carrot Cake
Double Decker Carrot Cake
Recipe description
Double Decker Carrot Cake
Share it!

Ingredients

Cake:

4
medium-sized carrots
4
eggs
23 cup
oil
1 cup
crushed pineapple
2 pkg
Carrot Cake Mix

Icing:

1 pkg
Caramel Sauce Mix
1 cup
whipping cream
14 cup
butter
1 pkg (8oz/250 g)
brick light cream cheese, softened

Toppings (optional): carrot curls

70 min (includes 30 min chill time)
16 servings
$1.26/serving

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Coarsely grate carrots; measure out 4 cups and set aside.
  2. Lightly oil two 8” Round Cake Pans.
  3. In a large bowl, whisk eggs with oil and pineapple. Stir in mix and 4 cups grated carrot. Divide batter between pans; smooth top.
  4. Microwave one cake at a time on high for 8 min. Rest in pan 5 min; invert cakes onto Cooling Racks. Or, bake both cakes, at the same time, in preheated 350° F oven for 35–40 min. Cool 10 min before unmolding onto racks.
  5. Let cakes cool completely while preparing icing. You can place them in the fridge to speed up the process.
  6. In a Multipurpose Pot, whisk sauce mix with cream and butter. Bring to a boil over high heat, whisking often. Reduce heat to medium; simmer and whisk frequently for 3-4 min. Cool completely (refrigerate to speed up time). If making ahead, cover and refrigerate up to 3 days.
  7. Place cream cheese in a bowl. Using an electric mixer, beat on high until smooth, scraping down sides occasionally. Add cooled caramel sauce; beat until light and fluffy.
  8. To assemble, spread a spoonful of icing in centre of a cake plate or pedestal. Place one cake on top. Spread half the icing over top of cake. Gently place remaining cake on top. Spread remaining icing over top of cake just to the edges. There will be leftover icing—if you wish you can ice the whole cake or freeze it for another day.
What you'll need
Cooling Rack (Set of 2) Cooling Rack (Set of 2)
Cooling Rack
(Set of 2)
34 Reviews
$25.00
Tips

Leftover grated carrot? Add to smoothies, sandwiches, soups or salads.

Replace crushed pineapple with unsweetened apple sauce.

Cooking time may vary based on microwave wattage.

Nutritional Information

Per serving (1 slice): Calories 350, Fat 22 g (Saturated 8 g, Trans 0.1 g), Cholesterol 80 mg, Sodium 360 mg, Carbohydrate 33 g (Fiber 2 g, Sugars 23 g), Protein 6 g.

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