Desserts > Cakes > Layer Cakes > Carrot Cake Recipe

Moist Carrot Layer Cake with Cream Cheese Frosting

This carrot layer cake recipe boasts a moist and tender crumb, packed with warm spices and topped with a tangy cream cheese frosting. It's the perfect dessert for any occasion!

Prep Time
30 minutes
Cook Time
30-35 minutes
Servings
12
Ingredients
  • 2 cups All-purpose flour
  • 2 teaspoons Baking soda
  • 2 teaspoons Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/2 teaspoon Salt
  • 1 1/2 cups Granulated sugar
  • 1 cup Brown sugar, packed
  • 1 cup Vegetable oil
  • 4 large Eggs
  • 2 teaspoons Vanilla extract
  • 3 cups Grated carrots
  • 1 cup Chopped walnuts or pecans (optional)
  • 8 oz Cream cheese, softened
  • 1/2 cup Unsalted butter, softened
  • 4 cups Powdered sugar
  • 2-3 tablespoons Milk
  • 1 teaspoon Vanilla extract

Prepare the Cake Pans

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. You can also line the bottoms with parchment paper circles for easy release.

Combine Dry Ingredients

In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.

Combine Wet Ingredients

In a separate bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat well with an electric mixer until combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined. Do not overmix.

Add Carrots and Nuts

Fold in the grated carrots and chopped nuts (if using).

Bake

Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Prepare the Cream Cheese Frosting

In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar, beating on low speed until combined. Add the milk and vanilla extract, and beat until light and fluffy. Add more milk if needed to reach desired consistency.

Assemble the Cake

Once the cakes are completely cool, level the tops with a serrated knife if necessary. Place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting over the top. Repeat with the remaining cake layers and frosting. Frost the entire cake with the remaining frosting. Garnish with chopped nuts or carrot shavings, if desired.

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FAQ

  • Can I make this cake ahead of time?

    Yes, you can bake the cake layers ahead of time, wrap them tightly in plastic wrap, and store them in the refrigerator for up to 2 days. You can also make the frosting ahead of time and store it in the refrigerator for up to 3 days. Let the frosting soften slightly before using.
  • Can I freeze this cake?

    Yes, you can freeze the cake, frosted or unfrosted. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator.
  • What can I use instead of walnuts or pecans?

    You can substitute with raisins, shredded coconut, or leave them out entirely.