Ultimate Carrot Cake with Carrot Cake Jam Filling made with a luscious nut free carrot cake with pineapple, cream cheese frosting and the most amazing Carrot Cake Jam.
We love our Classic Carrot Cake covered with Cream Cheese Frosting but this recipe takes that recipe to a whole new level with the introduction of the best jam you will ever eat.
Ultimate Carrot Cake
Luscious (nut free) carrot cake made with pineapple and filled with homemade Carrot Cake Jam (this may be the best thing I’ve ever put on toast) and cream cheese frosting. Instructions included for making extra layers too. This is the ultimate in carrot cakes and a perfect holiday dessert!
This Carrot Cake is hands down the best, most amazing, ultimate carrot cake. Yes, I know, I am biased. But here’s the thing, I am a pretty by the book person and I give you all the classics. So when I gave you all the classic Carrot Cake recipe a month ago I meant it. That recipe is a perfect classic Carrot Cake.
This recipe? This recipe is like the Carrot Cake you bake for someone but don’t want to give it to them after it is done baking. You want to keep it for yourself because you tasted the crumbs, you tasted the jam and now it’s like you’ve turned into Joey from Friends and you don’t share food anymore.
It is that good. It does require a bit more work than the classic version though, so lets dive in.
How many layers for the perfect Carrot Cake:
This recipe as written will make a double layer cake. I used three 10″ cake pans because I made a double recipe for my husband’s office. When making a single recipe you can fit it into two 8 or 9″ cake pans quite easily.
I love my stand mixer but you really don’t need it for this cake recipe, save the extra wash and just use it for your frosting. Add to your pans and bake at 350 degrees for 30-35 minutes until the cake springs back when touched. Let the cakes cool completely.
Is the buttermilk necessary for this Carrot Cake?
Yes, there is a very unique mix of ingredients going into this recipe to create a balance of flavors.
Buttermilk and cream cheese frosting are both adding tangy flavors that help to even out the flavors of sweetness in the cake while pineapple helps to cut some of the sweetness with acidity. Buttermilk also creates a chemical reaction in the baking proces
s that aids in creating the moist and tender texture of the cake.
All of them are balanced intentionally, so any substitutions here would throw the flavors off balance.
If you want to edit the ingredients please try it as written the first time. The only substitute I’d make is listed next.
CAN I SUBSTITUTE APPLESAUCE FOR OIL IN THIS CARROT CAKE RECIPE?
Yes applesauce can be used in place of the vegetable oil, but it will impact the texture of the cake. This is also true if you use half applesauce and half oil. The oil works to keep the crumb moist and tender and while applesauce does it to a degree, it will still create a drier cake.
How to Frost a layer Cake with Jam Filling:
This cake requires a bit more attention with the frosting. Since we are adding a jam filling to the middle you want to be sure you don’t ooze the jam out of the sides of the cake. To do this I pipe a circle of frosting around the perimeter of the layer to hold in the jam.
This means none of the jam comes spilling out of the sides of the cake.
In the style of a German Chocolate Cake we actually use the last third of the Carrot Cake Jam to decorate the top of the cake too. It looks beautiful and festive too because the color of the jam is a gorgeous orange.
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How to make this a three or four layer cake:
If you would like to make this into a four layer cake, double the frosting recipe.
Slice each baked layer into two.
Add the same amount of carrot cake jam to each layer as before, and frost like normal.
If you’d like this to serve a larger crowd you can also double the cake recipe and bake this in 3 10″ cake pans and bake them for 35-40 minutes. You should still double the frosting and the carrot cake jam. This could also become a six layer cake, but then you would require even more frosting.
TIPS FOR MAKING THIS CARROT CAKE RECIPE
- Add a cup of raisins to this carrot cake recipe for extra sweetness. For this cake I’d recommend golden raisins.
- You can make this recipe in cupcake tins, core out the center, fill with the carrot cake jam then pipe the tops with the cream cheese frosting. Just keep a little cap of the cupcake you cored out to cover the top of the jam.
- Toasted Coconut flakes would make a great decorative touch to the top of the cake.
- Sifting dry ingredients is essential to the lightness of the cake, please don’t skip this step.
- Many people use a food processor or a box grater to grate their carrots. If you use a handheld fine cheese grater to do it you’ll get a finer texture which allows the carrots to all but melt into your cake and it makes the cake even moister.
- Make this cake in a bundt pan, then slice the bundt pan in half, make a small well to put the jam in, put the top half back on and frost the top.
- As a general rule, you want to bring cakes to room temperature before serving, or they may be mistaken for stale when they’re actually just cold.
- If you’re making this for someone with an allergy, substitute the 3 large eggs with 1 1/2 mashed bananas, or 1/2 cup applesauce.
- Because you’re using cream cheese in the frosting, please do not leave this cake out overnight, the cream cheese needs to be refrigerated.
- Other decorative ideas: nuts, whipped cream, caramel sauce, buttercream (as shown above), pineapple bits, crumbled cake pieces you may have trimmed to level your cake.
MORE CAKE RECIPES
- Classic Yellow Cake
- Red Velvet Cake
- Oreo Cake
- Easy Chocolate Cake
- Chocolate Peanut Butter Cake
- Mint Chocolate Cake
- Boxed Cake Mix Hack
Ultimate Carrot Cake
Luscious (nut free) carrot cake made with pineapple and filled with homemade carrot cake jam and cream cheese frosting.
Ingredients
Ultimate Carrot Cake
- 3 large eggs
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 2 cups flour
- 2 teaspoons baking soda
- 3 cups shredded carrots
- 8 ounces crushed pineapple with juice (1 8-ounce can, undrained)
Carrot Cake Jam
- 2/3 cup Carrot Cake Jam (RECIPE)
Cream Cheese Frosting
- 16 ounces cream cheese , softened (2 packages)
- 1/2 cup unsalted butter , softened
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
Ultimate Carrot Cake:
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Preheat oven to 350 degrees and spray two 8" cake pans with baking spray.
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Sift the flour, baking soda, salt and cinnamon into a bowl and set aside.
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In a large bowl, mix the eggs, buttermilk, oil, sugar, carrots, pineapple and vanilla then whisk in the flour mixture, pour it into the two cake pans and bake for 30-35 minutes until a toothpick comes out clean, then let cool completely.
Cream Cheese Frosting:
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Add the cream cheese and butter to your stand mixer on medium speed and beat until fluffy, about 30 seconds.
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Add in the vanilla and powdered sugar and beat until fluffy, 1-2 minutes.
To Assemble Cake:
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Start with a cake layer and add a thin layer of frosting to the bottom then add 1/3 cup of the Carrot Cake Jam to each layer and spread evenly.
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Pipe 1/3 of your frosting to the perimeter of layer, then add the next layer of your cake and frost with the remaining frosting and spread on a second helping of the carrot cake jam.
INSANE! This is the BEST cake I have ever eaten! I made this for a friends birthday and it was devoured by ALL. Then I made another for “Friendsgiving” and again, devoured. The carrot jam just puts it over the top. I have turned carrot cake haters in to diehard carrot cake fans. Moist, flavorful, not too sweet and just overall amazing.
Omg, this recipe is an often overlooked one on the site, but this is my FAVORITE cake recipe too. I am so glad you enjoyed it! You made my day.
This cake looks amazing! The jam sounds incredible. I had a question about the crushed pineapple. Does this pineapple flavor come through very strongly? I’m not a huge fan, so was considering leaving it out, but realize it must be balancing out the recipe.
Thanks so much!!
It doesn’t take over the flavor profile but definitely balances it out. Hope this helps with your decision.
Thank you so much for the tips! This looks really fabulous!
You’re welcome, Sandra!
I am so excited I found this recipe. I love carrot cake, but not a fan of nuts in my baked goods. The jam filling sounds awesome. Cant wait to make for Easter. Thank you for being an inspiration.
You’re welcome, Amanda. Enjoy!
That looks fabulous, can’t wait to try it!
Carrot cake is my absolute favorite dessert! You better save me a slice!
You got it!
I didn’t know carrot cake jam was a thing but color me OBSESSED! Thanks for the fun recipe!!
You’re welcome, Jenn! Enjoy!
Carrot cake is one of my favorite things in this world and you make it look so good! I absolutely have to try this recipe
It’s such a hit with my family too. I hope you enjoy it.
This is one of my favorite cakes! We make it every Easter. Love it!
Yay, so glad you love it.
hi….I do plan on trying your recipe…But firstly I would like to cover my cake in fondant with your awesome carrot jam recipe as a cake filler.
Does the CAKE recipe sustain a fondant quoting.
The jam idea is amazing.
Yes, the cake should support a fondant covering. Just make sure to pipe a ring of icing between the layers on the outside before filling the middle with jam! 🙂
I never loved carrots but I do love carrot desserts. I mean, who couldn’t?! Love the filling.
Thanks Krystal! I think it is my favorite part too!
Carrot Cake jam is very intriguing. My husband love carrot cake so this recipe could make him one happy guy!
It is so good, seriously, you will wonder why it isn’t in every grocery store after you try it.
That cake is calling my name! It looks so yummy. Carrot cake is one of my favorite cakes, so I’m definitely trying this.
Yay! I hope you love it!
My dad adores carrot cake. I am saving this for his birthday!
That is such an honor! I hope he loves it!
This looks like a delicious cake recipe. I will have to give this one a try. My Son loves Carrot Cake.
Thanks Ann! I hope he loves it!
That must have tasted amazing. Will definitely have to try out this recipe.
Yup, I just wish it got to stay home with me, but the sacrifices I make for his office!
I am intrigued at the idea of using jam filling! I absolutely love carrot cake!
You’ll love it! If you love the flavors of carrot cake you will want to hoard the jam for yourself!
Whoa, that cake looks so moist and delicious. I’d love to try it with that jam, yum!
Thanks! It was SUPER moist!
I just love a good carrot cake. I have never tried a recipe with jam filling but I bet it makes it extra moist. I will have to try it!
Thanks Scarlet! I hope you love it!
Oh, this looks absolutely divine. The jam must put it over the top.
Thanks Nancy!
My mother’s favorite dessert is carrot cake. I’ve never made it for her. I’ll have to try your recipe… it sounds so good!
Aww how sweet! I hope she loves it!
I don’t understand … the recipe calls for two pans yet your photos show three layers. How does that work??
I mentioned it in the post. I made a double recipe for my husband’s office. So doubling it worked in 3 10″ pans. If you do the single recipe, use two 8 or 9 inch cake pans 🙂
What a gorgeous carrot cake! I love that jam filling!
Thanks Trish!
Love all these creative uses for jam lately! My husband is always asking for us to keep jam in the house – I’m excited to use it for more than just sandwiches 😀
Yup, I make something once and I just think about all the ways I can use it. I think I just feel this need to use every last bit of things, haha.
What a gorgeous cake! I never heard of jam filling. Wonderful!
Thanks Tess!
I love a slice of carrot cake, especially during the holidays. The jam sounds delicious.
Thanks Kelly!
This looks amazing! Carrot cake is one of my all time favorites!
Paige
Me too!
This looks good. My kiddo would love this (he loves Carrot Cake!) That jam looks awesome to try. I am all about trying new things so this would be right up my alley!
Awesome, I hope he loves it!
Well, hello beautiful! This is the tastiest carrot cake recipe I’ve ever seen. I can’t wait to try it.
Aww thanks Dawn!
Stunning pictures, looks amazing! Love all the carrots in this!
Thanks Florian!
You put carrot jam in the middle of a carrot cake? Winner, winner, carrot cake dinner! And I’m serious about that. I would eat it for dinner.
Haha! As usual you are awesome!
What a unique and awesome idea! I’ve never seen carrot cake jam before but I’m so intrigued. Heading over to check out that recipe, too.
Awesome! I hope you try it and love it!
I am a HUGE carrot cake fan too and this cake looks like perfection! That carrot jam sounds out of this world.
Thanks Faith!
Sounds like a treat for carrot cake lovers. Yum.