Harvest Carrot Cake

Recipe by Deb Mattson
READY IN: 50mins




  • Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
  • Lightly butter 3 (9-inch/23-cm) round cake pans.
  • If you don't have 3 pans, use disposable 8-1/2-inch (21.6-cm) round foil pans instead.
  • Line bottom of pans with a circle of lightly buttered waxed paper.
  • To plump raisins, place in a small microwave-safe bowl and drizzle with liqueur. Cover with plastic. Microwave on medium until warm, 1 to 2 minutes. Set aside.
  • Peel carrots; grate using large grating disc of a food processor or a box grater. Grated carrots should measure no more than 3-1/2 cups (875 mL). It's important not to use any more or cake will be soggy.
  • In a medium-size bowl, using an electric mixer, beat eggs with orange peel, brown sugar, vegetable oil and vanilla until smooth.
  • In a large bowl, using a fork, stir flour with baking powder, baking soda, cinnamon, nutmeg, salt and allspice.
  • Make a well in centre.
  • Pour in egg mixture. Stir just until moist.
  • Gently stir in carrots, raisins with any remaining liqueur and pine nuts until evenly distributed.
  • Scrape into prepared pans and smooth tops.
  • Bake in centre of 350 degree Fahrenheit (180 degrees Celsius) oven until a cake tester inserted in centre of cake comes out clean, 25 to 30 minutes.
  • Cool cakes in pans 10 minutes; turn out onto a cooling rack; cool completely.
  • If making ahead, wrap individually in plastic wrap and refrigerate up to 3 days.
  • For icing, place cream cheese in a large bowl.
  • Using an electric mixer, beat until creamy.
  • Beat in icing sugar; add vanilla and orange-flavored liqueur, scraping down sides as needed.
  • Stir in 1/3 cup (75 mL) coconut.
  • Place 1 cake on a large plate.
  • Spread one-third of frosting overtop, just to edges.
  • Repeat layering with cakes and frosting to form a triple-decker cake.
  • Sprinkle top with remaining 1/3 cup coconut.
  • Refrigerate at least 1 hour, or overnight, before serving.
  • Slice into wedges and serve.
  • Any leftovers will keep well, covered and refrigerated, up to 5 days.