Two Layer Carrot Cake Recipe

A two layer carrot cake with a simple butter frosting.


2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
4 large eggs
3/4 cup vegetable oil
2 teaspoons vanilla
3/4 cup granulated sugar
2/3 cup brown sugar
1/2 cup orange marmalade
1/2 cup orange juice
3 cups grated carrots (lightly packed)-about 6 carrots, depending on their size
1 cup chopped walnuts

Butter Frosting
1/3 cup butter, at room temperature
1/4 teaspoon salt
1 teaspoon vanilla extract
1 pound (3 1/2 cups) confectioners' sugar
3 to 4 Tablespoons milk or light cream, or enough to make smooth and spreadable


Set oven to 350 degrees F.

Butter and flour two 9-inch round cake pans.

In a medium bowl sift together the flour, baking soda, baking powder, cinnamon and salt.

In another bowl, using an electric mixer, beat eggs, oil, vanilla, both sugars, marmalade and orange juice until well blended (about 3 minutes).

Stir in the dry ingredients with a wooden spoon; mix to combine well.

Fold in the carrots and nuts.

Divide the batter between the two pans.

Bake for about 40-45 minutes, or until the cakes test done by inserted a toothpick in the center and having it come out clean.

Transfer the cakes to racks and cool for about 15 minutes.

Turn out the cakes onto racks to cool completely before frosting.

Butter Frosting

Cream butter, salt, and vanilla, beating with an electric mixer until light and fluffy.

Add the confectioners sugar gradually, beating after each addition.

Add 3 tablespoons milk or light cream, beating until smooth.

Beat in more milk until desired spreading consistency is reached and the frosting is spreadable.


Place the first layer of cake onto the serving plate.

Put a thin layer of frosting.

Place the second layer of cake on and frost the top (and sides if desired) Sprinkle the walnuts on top.