Superbowl Carrot Cake: 10 layers and a real winner

By on January 25, 2019

Trying to impress your guests or host at a Super Bowl party and want to go above and beyond your typical spread of chips and dip? National Carrot Cake Day coincides with the Super Bowl on Sunday February 3rd. Ocean Prime New York’s award-winning Ten Layer Carrot Cake will surely score with your guests causing celebration no matter the outcome of the game.

Want to have a stupendous day.  Visit Ocean Prime Restaurant, 123 W 52nd St., NY NY. 10019.  call for reservations  212-956-1404

This decadent dessert features ten layers of delicious carrot cake covered in smooth, cream cheese icing. Garnish each slice with a drizzle of pineapple syrup and whipped cream for an absolute touchdown.

The recipe below for the Ten Layer Carrot Cake will make you the MVP of the night. Start practicing your touchdown dance now!


Pro Tips:

  • 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.
  • Another great option is to skip the many layers and still make a great carrot cake.  Just cut this recipe in half to fill just 2 13×9 pans evenly.  The cake will need to bake longer until cake springs back, most likely about 20 minutes. You can cut the icing in half as well and make a great and thicker two-layer iced carrot cake!


Ocean Prime Carrot Cake 

4 ½ Cups Sugar

2 ¼ Cups Corn or Vegetable Oil

8 Eggs

1 ½ Tablespoons Pure Vanilla Extract

6 oz Finely Shredded Dried Coconut

7 oz Crushed Pineapple

2 ½ Cups Carrot Puree

5 Cups All Purpose Flour

1/2 Tablespoon Kosher Salt

1 ½ Tablespoon Baking Soda

1 ½ Tablespoon Cinnamon


1) Place whole carrots in a large sauce pan with water, bring to a boil and cook until very soft

2) 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.

3) Place coconut in food processor and pulse until fine if the pieces are large

4) Place drained pineapple in food processor and blend until fine (no large chunks)

5) Prepare 10 13 x 9” rectangle baking pans with cooking spray and line them with parchment paper. Spray parchment paper a second time.

6) Mix sugar and oil together, then whisk in eggs.  Then whisk in puree, extract, pineapple, and coconut.

7) 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.

8) 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

9) 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.

10) Cool to room temperature


Carrot Cake Icing 

12 oz or 3 Sticks Butter

2.5 pounds Powdered Sugar

30 oz Cream Cheese

1 ½ Tablespoons Vanilla Extract

2 Tablespoon Lemon Juice


1) Using the paddle attachment on a mixer, cream the butter until pale yellow in color.

2) 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.

3) Add cream cheese and beat until fully incorporated and smooth.

4) Add lemon juice and vanilla, mix just until incorporated.


Assembling Carrot Cake

1) Place first layer on a cardboard cake rectangle. Or on a serving platter.

2) Top with about ¾ cups of icing, spread evenly with an offset cake spatula.

3) Top with second layer and repeat until all ten layers are completed. Press each layer slightly to even entire cake before adding icing.

4) For the top layer use about a full cup or more of icing.

5) Place cake in refrigerator for 3-4 hours for icing to set.

6) Remove from freezer and trim edges to get a clean edge.

7) Mark cake into 12 squares – approximately 2 ¾” x 2 ¾”. Then cut cake.

8) Serve or wrap cut edges of cake with plastic wrap if planning to refrigerate.




About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”