Layered Carrot Cake Recipe

Layered Carrot Cake Recipe

This elegant recipe is borrowed from Saveur magazine. We've added our vanilla extract and vanilla beans. The extra vanilla brings a warm and sensual aroma and flavor to this extravagant dessert.

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Time

110 minutes

Difficulty

advanced

Yields

10 servings

Ingredients

Cake

  • 1 cup unsalted butter; plus more to coat the pans
  • 1¼ cups flour; plus more to coat the pans
  • 1¼ cups whole wheat flour
  • 1 tbsp baking powder
  • 1 tbsp baking soda
  • 1 tbsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp salt
  • ½ tsp ground allspice
  • 1 cup sweetened flaked coconut
  • ½ cup finely ground almonds
  • 3 cups finely grated carrots
  • 1 ½ cups packed dark brown sugar
  • 3 eggs, separated
  • ½ cup plain yogurt
  • ¼ cup orange juice
  • 1 tbsp orange zest
  • 2 tbsp Rodelle Gourmet Vanilla Extract

Glaze and Icing

  • 12 tablespoons unsalted butter
  • ½ cup sugar
  • ¼ cup buttermilk
  • 1 tbsp light corn syrup
  • 1 Rodelle Gourmet Vanilla Bean; split, reserve the bean pod
  • ¾ tsp baking soda
  • 1 tsp vanilla extract
  • ½ cup mascarpone cheese
  • 3 (8 oz.) packages cream cheese
  • 2 tbsp dark or spiced rum
  • 1 tbsp orange zest
  • 1 pound confectioner’s sugar
  • 2 cups finely chopped walnuts

Directions

Cake

  • Heat oven to 350° F. Butter and flour three 9 inch round cake pans; set aside. Heat butter in a saucepan over medium-high heat; cook until it browns. Chill until solid.
  • In a bowl, whisk together both flours, baking powder and soda, cinnamon, ginger, salt, and allspice. Finely grind coconut and almonds in a food processor. Combine nut mixture, carrots, and flour mixture; mix everything together.
  • In a bowl, beat together the browned butter and brown sugar until fluffy, 1-2 minutes; beat in yolks one at a time. Add yogurt, juice, zest, and vanilla; beat. Add flour mixture; beat. Wisk egg whites to stiff peaks; fold into batter.
  • Divide batter between pans; smooth tops with a spatula.
  • Bake for 30-35 minutes. Let cool slightly.

Glaze & Icing

  • In a 4 quart sauce pan, combine 4 tablespoons butter, sugar, buttermilk, syrup, scraped vanilla bean pod, and baking soda; boil. Cook until dark (about 3-4 minutes). Remove from heat; remove the vanilla bean pod. Add ½ teaspoon vanilla extract.
  • Spread glaze over each warm cake. Remove cakes from pans; transfer, glazed side up, to racks. Let cool.
  • In a bowl, beat remaining butter, mascarpone, vanilla seeds, and cream cheese with mixer until smooth. Add remaining vanilla extract, rum, zest, and sugar; beat. Chill.
  • Spread 1 ¼ cups icing evenly over 2 cake layers; stack, top with remaining layer.
  • Frost top and sides; press the chopped walnuts onto the sides. Chill before serving.

Inspired By Rodelle

6 Spring Recipes from Our Brand Ambassadors

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Our loyal brand ambassadors have been busy whipping up countless delicious recipes this spring! Using Rodelle products, they have made treats, sweets, drinks and more. Step into spring the Rodelle way and try some of these mouthwatering homemade...

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