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Berry Carrot Cake

Berry Carrot Cake

Berry Carrot Cake topped with raspberry jam and a fresh raspberry lemon cream cheese buttercream frosting for the most amazing flavor combo!
Course Dessert
Cuisine American
Keyword Berry Carrot Cake
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 15 servings
Calories 652kcal
Author Catalina Castravet


Cake Layers:

  • 5 eggs
  • 2 cups vegetable oil I used canola
  • 3 cups sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 1/2 cups flour
  • 1/2 cup kefir
  • 1 cup roasted hazelnuts chopped
  • 2 cups shredded carrots (4-5 large carrots)
  • 12 ounces blackberries

Raspberry Lemon Cream Cheese Buttercream:

  • 16 ounces cream cheese room temperature
  • 2 sticks butter cut into pieces, room temperature
  • 3-4 cups confectioners' sugar
  • 1 teaspoon lemon juice
  • 1 tablespoon lemon zest
  • 3-4 ounces fresh raspberries pureed

Optional Additions:

  • 9 tablespoons raspberry jam
  • Fresh raspberries for garnish
  • Fresh raspberries for garnish


Cake Layers:

  • Preheat oven to 350 degrees F.
  • Prepare three 8-inch round cake pans by spraying them with baking oil and adding parchment paper to the bottom, and another coating of baking spray.
  • After you have cleaned and grated the carrots, squeeze until most of the liquid comes out. Set aside two cups of shredded carrots.
  • In a large bowl using a hand mixer, or in the bowl of a stand mixer, fitted with the wire attachment, beat together eggs, oil, vanilla, and sugar. Fold in the shredded carrots.
  • Slowly add in the flour, salt, baking powder, and baking soda followed by the kefir.
  • Using a rubber spatula, manually gently fold in the hazelnuts and the blackberries. Divide batter evenly between prepared cake pans.
  • Bake 40-45 minutes in the preheated oven, or until a knife/toothpick inserted in the center of a cake comes out clean. Rotate the cakes mid baking and switch racks (cakes from upper rack to lower rack and vice versa).
  • Cool for 20 minutes in pans, then move cake to a wire rack to cool completely before frosting.

Raspberry Lemon Cream Cheese Buttercream:

  • Place cream cheese in a large mixing bowl, or the bowl of a stand mixer fitted with the wire attachment. Using a rubber spatula, soften cream cheese. Whisk slowly and gradually add butter, continue beating until smooth and well blended. Add 3 cups of confectioners' sugar, lemon juice and lemon zest and continue beating until smooth. If the mixture is too soft add another cup of sugar, once fully combined add the pureed raspberry and whisk on medium speed until well blended.
  • I do not strain the raspberry puree, as I don't mind the seeds, you almost don't even feel them in the frosting, and I like the visual aspect they give the cake.
  • While whisking the frosting make sure to stop a few times and using a spatula to scrape the sides of the bowl.


  • Place a cooled berry carrot cake layer on a cake stand or plate and top with 3 tablespoon of raspberry jam, spread the gem well over the surface of the cake, add a hefty amount of frosting, level it, and top with the second layer of berry carrot cake, repeat the process. In the end, cover the cake with the remaining frosting.
  • Optional: garnish with fresh raspberries, blackberries and chopped roasted hazelnuts.
  • The cake can be stored for 3-4 days in the fridge, but its better served in the first two days.


Calories: 652kcal | Carbohydrates: 107g | Protein: 8g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 543mg | Potassium: 222mg | Fiber: 2g | Sugar: 72g | Vitamin A: 850IU | Vitamin C: 7.9mg | Calcium: 95mg | Iron: 2.3mg