Carrot Layer Cake

This is the best carrot cake recipe. This two layer cake is incredibly moist, fluffy, and flavorful, and topped with the most amazing cream cheese frosting. One bite and you’ll be in carrot cake heaven!

If you love carrot cake as much as I do, this recipe will become your new favorite recipe. Now, if you just want a simple cake to serve with coffee or for breakfast, then try this carrot cake loaf. It’s incredibly simple to make and is made in a loaf pan. I’ve also turned this into a carrot bundt cake recipe with pistachios as well.

But if you’re aiming for a little celebration or something a bit fancier, then this carrot layer cake is the perfect choice. And while there are quite a lot of carrots in this cake, it’s actually a good thing! Plenty of carrots makes this cake moist and flavorful.

How to make carrot cake

What you’ll love most about this cake is that it’s super simple to make—no mixer involved! It just requires 2 bowls and some mixing, and you’re done. I used to think that layer cakes were extremely complicated, but as long as you have 2 9-inch cake pans that are 2-inches high (I recommend these ones), then it’s easy as pie (or as carrot cake).

1. In a large bowl, place flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Mix until combined. Set aside.
2. In a medium bowl, whisk together oil, sugars, eggs, and vanilla extract until smooth. Add the egg mixture into the flour mixture and mix just until combined and smooth. Don’t overmix. Fold in the carrots, nuts, and raisins.
3. Scrape batter into prepared pans. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 15 minutes, then run a knife along the edges of the pan for easy release. Invert the cakes onto a wire rack and let cool completely.

Make the cream cheese frosting

For simplicity’s sake, I usually don’t frost the sides of the cake but you can if you prefer. The recipe yields enough for that. On the other hand, if you only want to add frosting between the layers like I’ve done, then cut the cream cheese frosting recipe in half.

1. In the bowl of an electric mixer fitted with a whisk or paddle attachment, beat butter and cream cheese on medium speed until smooth and creamy, about 2 minutes.
2. Add sugar in 2 additions, beating well after each addition until smooth. Add vanilla extract and beat for about another 2 minutes on high speed until completely smooth.
3. If the frosting is too runny, add more sugar as necessary until you reach the desired consistency. You can add a pinch of salt or lemon juice to cut the sweetness (although I don’t find it necessary for this cake since it isn’t too sweet).

Assembling the cake

1. Set one cake layer on a plate with the flat side facing up (or, optionally, if your cake rose too much, cut its rounded top with a knife to make it flat).
2. Evenly spread about ⅓ of the frosting over the cake to the edge.
3. Top with the second cake layer, rounded side up and spread the remaining frosting over the top and sides of the cake.
4. Top with some toasted walnuts for a gorgeous garnish!

Shredded or grated carrots?

Now there’s a good question! When I made my first carrot cake, I processed the heck out of the carrots until they were almost juice. I didn’t even realize I was doing something wrong until after I tasted the cake. Yuck!

There are 2 different options for grating the carrots, and it’s just a matter of preference. I know that some prefer long shreds, while others prefer smaller or more finely grated pieces.

1) The quickest method would be using the shredding disc of your food processor. It yields large shreds of carrots, but they are cooked and softened during baking. If using this method, you’ll need about 3 cups of shredded carrots.

2) Use the grater box or a microplane grater for smaller pieces or more finely grated carrots. If using this method, you’ll need about 2.5 cups of grated carrots.

Tips for making carrot cake

• If you don’t have brown sugar on hand, you can use just granulated sugar, 2 cups total. The brown sugar adds moisture and flavor, though, so it’s highly recommended.
• You can replace ½ cup of the oil with ½ cup unsweetened applesauce or crushed pineapple.
• Spices add a lot of flavor to carrot cake, but if you’re really not a fan of them, then I suggest at least not skipping the cinnamon.
• Use full-fat, block cream cheese for the frosting. Anything else won’t have enough structure and the frosting won’t be thick or sturdy enough.

More of my favorite cake recipes

• Cinnamon Roll Cake: Moist and tasty vanilla loaf cake swirled with cinnamon and sugar and frosted with a sweet cream cheese glaze.
• Red Velvet Cake: Moist and tender buttermilk cake layered with smooth cream cheese frosting.
• Black Forest Cake: Chocolate, cherry and luscious whipped cream.
• White Cake: The perfect celebration cake layered with vanilla buttercream.
• Chocolate Layer Cake: Rich, fudgy chocolate cake layered with scrumptious chocolate frosting.

4.91 from 10 votes

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Layered Carrot Cake

This is the ultimate layered carrot cake. It’s incredibly moist, fluffy, and flavorful, and topped with the most amazing cream cheese frosting.

Prep Time 30 minutes

Cook Time 35 minutes

Total Time 1 hour 5 minutes

YIELD 1 2-layer 9-inch cake

Ingredients

Cake:

• 2 ¼ cups (315g) all-purpose flour, sifted
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 ⅛ cup (270 ml) canola oil (or vegetable, safflower)
• 1 cup (200g) granulated sugar
• 1 cup (200g) light or dark brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 350 g/12.5 oz grated fresh carrots* (about 6 medium carrots)
• 1 cup (100g) pecans or walnuts, coarsely chopped
• ½ cup raisins , currants, or shredded coconut, optional

Cream Cheese Frosting (enough to frost the sides of the cake*):

• 450g /16 oz full-fat cream cheese , softened to room temperature
• ½ cup (1 stick/115g) unsalted butter, softened to room temperature
• 2 cups (230g) powdered sugar, sifted, plus more as needed
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350°F/180°C. Generously butter 2 9-inch cake pans. You can line the bottom of the pan with parchment paper for easy removal later on.

2. To make the cake: In a large bowl, place flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Mix until combined. Set aside.
3. In a medium bowl, whisk together oil, sugars, eggs, and vanilla extract until smooth. Add the egg mixture into the flour mixture and mix just until combined and smooth. Don’t overmix. Fold in the carrots, nuts, and raisins.
4. Scrape batter into prepared pans. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 15 minutes, then run a knife along the edges of the pan for easy release. Invert the cakes onto a wire rack and let cool completely. [The cake layers can be wrapped tight with plastic wrap and frozen for up to 2 months. Defrost overnight in the fridge before using.]
5. To make the frosting: In the bowl of an electric mixer fitted with a whisk or paddle attachment, beat butter and cream cheese on medium speed until smooth and creamy, about 2 minutes. Add sugar in 2 additions, beating well after each addition until smooth. Add vanilla extract and beat for about another 2 minutes on high speed until completely smooth. If the frosting is too runny, add more sugar as necessary until you reach the desired consistency. You can add a pinch of salt or lemon juice to cut the sweetness (although I don’t find it necessary for this cake since it isn’t too sweet). [Frosting can be kept in an airtight container in the fridge for up to 3 days. It doesn’t freeze well. Before using, bring to room temperature and whisk by hand for a few seconds until smooth.]
6. Assembling the cake: Set one layer on a plate with the flat side facing up (or, optionally, if your cake rose too much, cut its rounded top with a knife to make it flat). Evenly spread about ⅓ of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and sides of the cake.
7. Store cake in the fridge for up to 3 days. Bring to room temperature before serving.

Recipe Notes

* If using large shreds of carrot, you’ll need about 3 cups, and if using small pieces or finely grated carrots, you’ll need about 2.5 cups.

* You can half the recipe of the cream cheese frosting if you only want to use it between the layers and not the sides of the cake (like you see in the photos).