{"id":37461,"date":"2022-04-18T07:04:59","date_gmt":"2022-04-18T11:04:59","guid":{"rendered":"https:\/\/willceau.com\/news\/?p=37461"},"modified":"2023-06-14T14:40:17","modified_gmt":"2023-06-14T18:40:17","slug":"carrot-graham-layer-cake","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2022\/04\/18\/carrot-graham-layer-cake\/","title":{"rendered":"Carrot Graham Layer Cake"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=300%2C67&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"aligncenter size-full wp-image-6237\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" alt=\"\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"37462\" data-permalink=\"https:\/\/willceau.com\/news\/2022\/04\/18\/carrot-graham-layer-cake\/carrotcake-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/04\/CarrotCake.jpg?fit=640%2C480&amp;ssl=1\" data-orig-size=\"640,480\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"CarrotCake\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/04\/CarrotCake.jpg?fit=300%2C225&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/04\/CarrotCake.jpg?fit=640%2C480&amp;ssl=1\" class=\"aligncenter size-full wp-image-37462\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/04\/CarrotCake.jpg?resize=640%2C480&#038;ssl=1\" alt=\"\" width=\"640\" height=\"480\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/04\/CarrotCake.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/04\/CarrotCake.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>This gem of a cake is the brainchild of Deb from <em>Smitten Kitchen<\/em>. A three layer wonder that uses graham cracker crumbs in addition to the flour, plus three cups of grated carrots &#8211; makes the cake delicious <em>and<\/em> moist. The frosting is not too sweet, allowing the tang of the cream cheese to shine through. This recipe is a keeper, I definitely see myself baking this again for the next special occasion! <!--more--><\/p>\n<p>Cake:<\/p>\n<ul>\n<li>1 cup flour<\/li>\n<li>3\/4 cup finely ground graham crackers*<\/li>\n<li>3\/4 teaspoon baking soda<\/li>\n<li>1 1\/2 teaspoons baking powder<\/li>\n<li>3\/4 teaspoon table salt<\/li>\n<li>1 1\/2 teaspoons cinnamon<\/li>\n<li>1\/4 teaspoon nutmeg<\/li>\n<li>3\/4 teaspoon ginger<\/li>\n<li>3\/4 cup granulated sugar<\/li>\n<li>3\/4 cup dark brown sugar**<\/li>\n<li>3\/4 cup + 3 tablespoons vegetable oil<\/li>\n<li>3 large eggs<\/li>\n<li>3 cups grated carrots (about 1 pound)<\/li>\n<\/ul>\n<p>Frosting:<\/p>\n<ul>\n<li>2 &#8211; 8oz. packages cream cheese, softened<\/li>\n<li>2 sticks butter, room temperature<\/li>\n<li>2 cups confectioners sugar<\/li>\n<li>2 teaspoons vanilla<\/li>\n<\/ul>\n<ol>\n<li>Preheat oven to 350\u00ba. Line three 9&#8243; cake pans with parchment rounds and grease with baking spray, set aside.<\/li>\n<li>In a small bowl, whisk flour, graham cracker crumbs, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.<\/li>\n<li>In a large bowl, beat sugars and oil with an electric mixer, then add eggs one at a time. Stir in the grated carrots, then add the flour mixture until well combined &#8211; be careful not to over mix.<\/li>\n<li>Divide the batter among the three pans and bake for 15 to 18 minutes, testing with a toothpick. Let cool in pans for 10 minutes. Run a knife around the edges of the pans, and turn out on to a wire rack.<\/li>\n<li>To make the frosting &#8211; beat the cream cheese and butter in a large bowl until light and fluffy. Add the confectioners sugar a half cup at a time, then add the vanilla.<\/li>\n<li>Frost cake and store in the fridge.<\/li>\n<\/ol>\n<p>* You can grind the graham crackers in a food processor or place them in a gallon storage bag and crush them with a rolling pin.<\/p>\n<p>** I didn&#8217;t have dark brown sugar on hand, so I substituted light brown sugar plus a tablespoon of molasses.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This gem of a cake is the brainchild of Deb from Smitten Kitchen. A three layer wonder that uses graham cracker crumbs in addition to the flour, plus three cups of grated carrots &#8211; makes the cake delicious and moist. &hellip; <a href=\"https:\/\/willceau.com\/news\/2022\/04\/18\/carrot-graham-layer-cake\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1238],"tags":[97,3187,2127,1408,5295,5296],"class_list":["post-37461","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","tag-baking","tag-cakes","tag-carrot-cake","tag-cream-cheese-frosting","tag-graham-crackers","tag-three-layer-cakes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-9Kd","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":21155,"url":"https:\/\/willceau.com\/news\/2016\/10\/11\/pumpkin-zucchini-cake\/","url_meta":{"origin":37461,"position":0},"title":"Pumpkin Zucchini Cake","author":"Tina Garceau","date":"October 11, 2016","format":false,"excerpt":"Zucchini and pumpkin added to this cake make it magnificently moist. It was such a big hit - it's now a contender for Thanksgiving!\u00a0 For the cake: 3 cups flour 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon baking powder 1 1\/2 teaspoons cinnamon 3\/4 teaspoon nutmeg 4 large\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/10\/PumpZuchCake.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/10\/PumpZuchCake.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/10\/PumpZuchCake.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":25867,"url":"https:\/\/willceau.com\/news\/2019\/10\/08\/italian-cream-cheese-cake\/","url_meta":{"origin":37461,"position":1},"title":"Italian Cream Cheese Cake","author":"Tina Garceau","date":"October 8, 2019","format":false,"excerpt":"This cake is marvelous - it's made with lots of eggs, buttermilk, and coconut, with a cream cheese frosting! It's light, moist, and made for a perfect birthday cake. 1\/2 cup butter, softened 1\/2 cup shortening 2 cups granulated sugar 5 large eggs, separated 1 teaspoon vanilla extract 2 cups\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/10\/ItalianCake.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/10\/ItalianCake.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/10\/ItalianCake.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":10979,"url":"https:\/\/willceau.com\/news\/2012\/12\/21\/carrot-cake-cookies\/","url_meta":{"origin":37461,"position":2},"title":"Carrot Cake Cookies","author":"Tina Garceau","date":"December 21, 2012","format":false,"excerpt":"I've been on a carrot cake kick lately, so I thought I'd add these carrot cake cookies to my holiday cookie boxes. They're moist, studded with with raisins, with a sweet cream cheese filling - and let's face it - sugar cookies\u00a0have seen their day! 1 cup butter, room temperature\u2026","rel":"","context":"In &quot;Holiday&quot;","block_context":{"text":"Holiday","link":"https:\/\/willceau.com\/news\/category\/holiday\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/12\/CarrotCakeCookies.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/12\/CarrotCakeCookies.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/12\/CarrotCakeCookies.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":10717,"url":"https:\/\/willceau.com\/news\/2012\/12\/04\/carrot-cake\/","url_meta":{"origin":37461,"position":3},"title":"Carrot Cake","author":"Tina Garceau","date":"December 4, 2012","format":false,"excerpt":"I've been on a baking binge lately and I made a carrot cake. Not just any carrot cake - an exceptional carrot cake. This recipe comes from The Gift of Southern Cooking by Scott Peacock and Edna Lewis. The beauty of this cake is that it can be made several\u2026","rel":"","context":"In &quot;Glorious Food&quot;","block_context":{"text":"Glorious Food","link":"https:\/\/willceau.com\/news\/category\/glorious-food\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/12\/CarrotCake.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/12\/CarrotCake.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/12\/CarrotCake.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":23500,"url":"https:\/\/willceau.com\/news\/2018\/04\/09\/lemon-cake-with-lemon-cream-cheese-frosting\/","url_meta":{"origin":37461,"position":4},"title":"Lemon Cake with Lemon Cream Cheese Frosting","author":"Tina Garceau","date":"April 9, 2018","format":false,"excerpt":"Lemon desserts always makes me think of spring, and although the temperatures still feel winter-like, there's always this lovely, citrusy cake.\u00a0 For the cake: 1 cup butter, softened 2 cups granulated sugar 3 large eggs 2 teaspoons fresh lemon juice 1 teaspoon lemon extract 1 tablespoon lemon zest 3 cups\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/04\/LemonCake.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/04\/LemonCake.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/04\/LemonCake.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":25058,"url":"https:\/\/willceau.com\/news\/2019\/02\/26\/hummingbird-cake\/","url_meta":{"origin":37461,"position":5},"title":"Hummingbird Cake","author":"Tina Garceau","date":"February 26, 2019","format":false,"excerpt":"Despite its name, no hummingbirds were harmed in the making of this cake! A Hummingbird cake is a classic Southern cake recipe with bananas and crushed pineapple, topped with a cream cheese frosting. It got rave reviews at our house from The Boy and our guests! 3 cups flour2 cups\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/02\/H-Cake.jpg?fit=640%2C480&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/02\/H-Cake.jpg?fit=640%2C480&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/02\/H-Cake.jpg?fit=640%2C480&ssl=1&resize=525%2C300 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/37461","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=37461"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/37461\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=37461"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=37461"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=37461"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}