Carrot Cake for Humans and Dogs! Center Ring Cakes | Dining

4 Layer Carrot Cake with Cream Cheese Frosting

By Chef Mara Cristiani, Center Ring Cakes & Laurel Oak Country Club

Makes, two 9-inch rounds, or two 8-inch rounds, or one 9x13 and Serves 10-12


Food processor with shredding disk and blade attachment

One medium bowl

One large bowl

Rubber spatula


Measuring cups and spoons

Two 9-inch round cake pans or one 9x13 pan

Baking spray

Parchment if removing from pan

Offset spatula

Mixer for making frosting

Serving dish


2 1/2 cups (12.5 oz.) AP flour

1 1/4 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 teaspoon cinnamon

1/8 teaspoon ground cloves

1/2 teaspoon fresh grated nutmeg

1/2 cups (10.5 oz.) white sugar

1/2 cup (3.5 oz.) brown sugar

4 large eggs

1/2 cup neutral oil such as canola, grapeseed or vegetable oil

1-pound bag carrots, peeled, (6-7)

Preheat oven to 350


Sift the flour, baking powder, and baking soda into the large bowl, adding the salt, cinnamon, cloves and nutmeg and gently whisking them together. Set aside.

In food processor with shredding disk, like to make coleslaw, shred the pound of carrots and scrape out into medium bowl and set aside.

Pour the 1 1/2 cup oil into a liquid measuring cup and place next to the food processor as this recipe comes together very quickly so you want everything ready to go.

No need to wash out processor, just switch to the blade attachment and add both sugars and the 4 eggs. Have a second timer ready and turn on the processor then the timer. Get the cup of oil and at the 15 second mark start to slowly pour into the feed tube so that you complete pouring the oil by the 20 second mark and continue for 20 additional seconds for 40 seconds total.

Turn off processor and remove lid and blade, and pour out into the large bowl with the flour mixture.

Using a large rubber spatula, fold together quickly and until almost all flour is incorporated. Now, add the shredded carrots and continue folding together until no flour remains and the carrots are blended  in. It will look like too many carrots, but trust me, it's not. Divide between the two prepared round pans or the sheet pan and bake 35-40 minutes or until golden and a toothpick in the center comes out clean.

Over baking is the single biggest mistake people make baking cakes. If the cake is pulling away from the sides of the pan it's already overdone. Remove to a cooling rack and let cool completely. Run an offset metal spatula around the edge of round cakes and place a plate upside down over it with one hand on the bottom of the plate and one on the bottom of the cake pan and flip it over letting the cake drop onto the plate. Wrap with plastic wrap and place in refrigerator while you make the frosting.

Center Ring Cakes – Cream Cheese Frosting Recipe


One 8-ounce cream cheese, room temperature

5 tablespoons (2.5 oz.) butter, room temperature

1 1/4 cup (4.5 oz.) sifted confectioners’ sugar

One tablespoon vanilla bean paste or extract


Place butter and cream cheese in mixer and beat on medium until incorporated, then with mixture on low, add confectioners’ sugar and vanilla. Taste and add more sugar to taste, if necessary. This is enough for the 9x13 pan but I always double it for the four-layer 9-inch round cake. Frost your cakes then place in refrigerator until ready to serve.

Use leftover Frosting for Toast or Waffles.

This cake will keep 3-4 days, but I've never had it last past 2 days with my family around! I hope you enjoy this as much as we do.

4 Layer Carrot Cake for Dogs

Makes a 4-inch round cake


1 cup grated carrots (approx. 1 large carrot)

1 large egg

1/2 cup canned sardines, drained and shredded

1/4 cup sunflower seed oil

1/4 cup water

1 cup whole wheat flour

Cooking spray

1 1/2 cups cream cheese, room temperature

Sliced carrot


  1. Combine the grated carrot and egg in a bowl and beat until well combined. Add the sardines, sunflower seed oil and water and mix until combined. Add the flour and mix well.
  2. Spray two 4-inch round cake pans with cooking spray and divide the batter between them, smoothing the surface. Place on a baking sheet and bake at 350F for 35 minutes, until golden brown on top. Cool completely in the pans.
  3. Beat the cream cheese with an electric mixer until pale and fluffy.
  4. Slice each cake in half to create a total of 4 layers. Place one layer on a serving tray of your choice and spread 2 tablespoons of cream cheese over the surface. Repeat with the remaining layers. Cover the entire surface sparingly with cream cheese - they shouldn't eat too much cream cheese, so just use enough to give the cake a white appearance. Place the remaining cream cheese in a piping bag fitted with a small star-shaped piping tip and pipe dollops of cream cheese onto the top of the cake.
  5. Place a heart-shaped carrot onto each dollop and serve!

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