Eddie Merlot’s 4 Layered Carrot Cake Recipe – Just in time for Easter @eddiemerlots

Carrot cake is probably one of my all time favorite desserts that I forget about constantly. Seriously – If you’d ask me what my favorite was I’d say “Strawberry Shortcake……or Ice Cream Sundaes……and of course anything with Peanut butter!” But when it comes to the rich, delicious, and AMAZING flavors of a Carrot Cake – it seems to slip my brain. I guess its true what they say about Carrots – they help with your eye sight cuz baby when I see a Carrot Cake my EYES grow bigger than my stomach!

Enjoy this beauty from Eddie Merlot’s Steakhouse

From the restaurant: “A favorite of Easter Bunnies everywhere, the cake features a decadent mix of carrots, walnuts, pineapple and spices, topped with cream cheese icing and a touch of caramel.

Four Layer Carrot Cake Recipe

Eddie Merlot’s Four Layer Carrot Cake

Makes 8-10 Servings

Cream Cheese Frosting

1 ¼ lbs. powdered sugar

10 ounces of cream cheese, room temperature

5 ounces unsalted butter, room temperature

1 teaspoon vanilla extract

Pinch of kosher salt



  • Using a stand mixer with a paddle attachment, combine the cream cheese and the butter on medium speed, just until blended. Stop and scrape down the sides of the bowl
  • Add the vanilla and salt and beat until combined.
  • With the speed on low, add the powdered sugar in four batches, beating until smooth between each addition
  • Refrigerate for 5-10 minutes before using


Cake Ingredients

½ lb. golden raisins

¾ lbs. pineapple bits, canned

½ cup walnut pieces

1 ½ lbs. minced carrots

1 lb. of canola oil

1 ½ lbs. sugar

¾ lb. whole eggs

4 teaspoons of kosher salt

4 teaspoons ground cinnamon

2 teaspoons baking soda

3 teaspoons baking powder

1 lb. flour

¾ teaspoon ground allspice

¾ teaspoon ground cloves



  • Preheat oven 400 degrees
  • Cover hot raisins with very hot tap water and soak for 30 minutes, drain completely and set aside
  • Squeeze moisture from all pineapple bits
  • In a food processor, chop the pineapple, walnuts, and carrots into small 1/8” pieces and set aside
  • Using a stand mixer with a paddle attachment, alternately add oil and sugar together. Mix at a low speed until sugar is dissolved
  • Add the eggs in three separate batches until completely incorporated
  • With the motor still running, add all the dry ingredients, scraping the bowl frequently.
  • Fold in reserved pineapple, carrots, raisins, and walnuts
  • Spray 2 half sheet trays with non-stick spray, line with parchment paper and spray again,
  • Pour the cake batter evenly in each pan. Bake in the oven for 25 minutes, or until a skewer inserted in the center comes out clean
  • Remove from oven and let cool to room temperature
  • Trim the edges from each cake and cut each in half to achieve four equal pieces
  • Spread 1 ½ cups of frosting on the first layer of the cake and tops with another cake layer
  • Repeat this step for the third and fourth layers using 1 ½ cups of icing between each layer


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