The award-winning 10-Layer Carrot Cake has always been a guest favorite at Ocean Prime and Mitchell’s Ocean Club.
This recipe makes one 13×9, 10-layer cake, or you can skip the many layers and still make this amazing carrot cake at home. Simply cut this recipe in half to fill just two 13×9 pans evenly. The cake will need to bake about 20 minutes longer until the cake springs back. You can cut the icing recipe in half as well and make a thicker two layer iced carrot cake.
If you endeavor to make all 10 layers, and you don’t have lots of pans, look for inexpensive disposable ones or bake some layers in batches – just be sure not to let the batter sit for too long or it may lose its leavening power. It may be easier to build the cake if you refrigerate or even freeze the baked layers overnight before assembling. Or you could build five layers and freeze for 30 minutes, then build the remaining layers and freeze for another 30 minutes.
For the cake:
- 4 ½ cups sugar
- 2 ¼ cups corn or vegetable oil
- 8 eggs
- 1 ½ tablespoons pure vanilla extract
- 6 ounces finely shredded dried coconut
- 7 ounces crushed pineapple
- 2 ½ cups carrot puree
- 5 cups all-purpose flour
- ½ tablespoon kosher salt
- 1 ½ tablespoons baking soda
- 1 ½ tablespoons cinnamon
- Place whole carrots in a large sauce pan with water, bring to a boil and cook until very soft.
- Drain and reserve some of the cooking liquid. Puree carrots in food processor using reserved liquid as needed to yield 2 ½ cups. Refrigerate. Puree must be cold before using.
- Place coconut in food processor and pulse until fine if the pieces are large.
- Place drained pineapple in food processor and blend until fine (no large chunks).
- Prepare 10 13 x 9” rectangle baking pans with cooking spray and line them with parchment paper. Spray parchment paper a second time.
- Mix sugar and oil together, then whisk in eggs. Then whisk in puree, extract, pineapple, and coconut.
- In another bowl mix the flour, salt, baking soda, and cinnamon. Then gently fold into to the first mixture. Mix until smooth but not for an extended period of time. Don’t over mix.
- Place ¾ pound (or about one heaping cup) of batter on each prepared pan, spread out to an even layer with an offset cake spatula.
- Bake in 350 degree oven for 7 minutes, rotate and cook another 5-7 minutes or until edges pull away from the side of the pan and cake lightly springs back to the touch in the center.
- Cool to room temperature.
For the icing:
- 12 ounces or 3 sticks butter
- 2 ½ pounds powdered sugar
- 30 ounces cream cheese
- 1 ½ tablespoons vanilla extract
- 2 tablespoons lemon juice
- Using the paddle attachment on a mixer, cream the butter until pale yellow in color.
- Add the powdered sugar to the butter, a cup at a time, until it releases from the sides of the bowl. Scrape down sides and paddle.
- Add cream cheese and beat until fully incorporated and smooth.
- Add lemon juice and vanilla, mix just until incorporated.
Assembling the cake:
- Place first layer on a cardboard cake rectangle. Or on a serving platter.
- Top with about ¾ cups of icing, spread evenly with an offset cake spatula.
- Top with second layer and repeat until all ten layers are completed. Press each layer slightly to even entire cake before adding icing.
- For the top layer use about a full cup or more of icing.
- Place cake in refrigerator for 3-4 hours for icing to set.
- Remove from freezer and trim edges to get a clean edge.
- Mark cake into 12 squares – approximately 2 ¾” x 2 ¾”. Then cut cake.
- Serve or wrap cut edges of cake with plastic wrap if planning to refrigerate.