Carrot Layer Cake

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Appears in Cook's Illustrated May/June 2012, America's Test Kitchen TV

This American classic has a lot going for it: moist cake, delicate spice, tangy cream cheese frosting. If only it were handsome enough to serve to company, too.

SERVES 10 to 12

TIME 1½ hours, plus 30 minutes cooling and 1 hours chilling

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WHY THIS RECIPE WORKS

Preparing this cake in a half sheet pan means that it bakes and cools in far less time than a conventional layer cake, and—cut into quarters—it produces four thin, level layers that do not require splitting or trimming before frosting. Addi...

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