Carrot Cake for Stacking/Carving

This recipe is from Professional Baking by Wayne Gisslen (a Le Cordon Bleu book we used in pastry school). It’s a from scratch butter cake that has a lovely carrot cake flavors, but butter cake texture (not the typical oil based dense/moist carrot cake), so it works really well for stacking and carving.

For a not-too-sweet-extra-cream-cheesy icing/filling, I like one that I got from zoebakes dot com:
Cream Cheese Icing with Lyle’s Golden Syrup
1 (8 ounce) package of Philly’s Cream Cheese (I am really brand loyal, having tried lots!), softened
4 tablespoons (1/2 stick) unsalted butter, softened
1 cup confectioner’s sugar
1 Tablespoon Lyle’s Golden Syrup (use honey if you are in a pinch)
1/2 teaspoon vanilla
Combine all the ingredients in a medium sized bowl and cream together until smooth. I used a pastry bag fitted with a large star tip to decorate these cupcakes. You may want to double the icing recipe just in case you find yourself dipping into the bowl with a spoon!


  • U.S, Metric %
  • Butter 9 oz 300 g 60
  • Brown Sugar 15 oz 500 g 100
  • Salt 0.25 oz 8 g 1.5
  • Eggs 9 oz 300 g 60
  • Cake Flour 15 oz 500 g 100
  • Baking Powder 0.5 oz 15 g 3
  • Baking Soda 0.05 oz (3/8 tsp) 1.5 g 0.3
  • Cinnamon 0.08 oz (1 1/2 tsp) 2.5 g 0.5
  • Nutmeg 0.03 oz (3/8 tsp) 1 g 0.2
  • Whole Milk 10.5 oz 350 g 70
  • Finely grated carrots 6 oz 200 g 40
  • Finely chopped nuts 3 oz 100 g 20
  • Orange Zest 1 tsp 3 g 0.6


  1. Creaming Method (cream butter/sugar until light, add eggs one at a time. alternate sifted dry ingredients and milk, starting and ending with dry ingredients)
    Fold in carrots, zest and nuts (walnuts or pecans…optional of course…I also add in some coconut, make sure you finely chop the nuts and coconut if you’re carving the cake)
    Bake it as you would any butter cake…350 to 375f (180-190c) for 20 to 35 minutes (depending on pan size)

Note: this is a professional recipe, so measurements are by weight. It makes scaling a recipe up or down much easier, and more accurate.

Comments (3)


Yikes...sorry, I spaced it all out so nicely, but it all squished together. note the ingredients list ounces, grams, and then the percentage of that ingredient to the total recipe.


Thank you so much! I am about to make a sculpted cake to resemble my mom's (65 year old) chick cookie jar. There will be the cookie jar, her 1947 American Woman Cookbook, her recipe card box and a vintage wind up timer. I didn't want just white and chocolate cakes but was afraid to try any other recipes. I just love this site because people are so willing to share. Thanks again!


Hi there, I have a questions about this recipe, I am about to try this recipe but my questions is, this recipe is calling for 0.5 oz of baking powder, which is about 3 teaspoons (according to my conversion), is this correct?