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Carrot Layer Cake

Carrot Layer Cake – Incredibly moist and fluffy carrot cake that is infused with spices, loaded with carrots and nuts, and frosted with a cream cheese buttercream!

Carrot layer cake with cream cheese frosting and studded with crushed pecans on a white cake stand.

Easter and Spring calls for all things carrot cake, so today I bring you my favourite Carrot Layer Cake recipe. This is the best layered carrot cake recipe you’ll ever make – I promise. ♥

A cream cheese frosted carrot layer cake studded with crushed pecans on a white cake stand.
Overhead shot of a cream cheese frosted carrot layer cake topped with piped swirls and crushed pecans on a white cake stand.

Carrot Layer Cake

This carrot layer cake is incredibly moist from the carrots, oil, and yogurt, and is made fluffy by using cake flour. It has just the right amount of spices, and is loaded with grated carrots. I added a cup of chopped walnuts to the mix for added crunch, but you can use pecans, or even leave them out completely.

This cake is scrumptious with or without the nuts!

Overhead shot of a cream cheese frosted carrot layer cake with two slices cut out on a white cake stand.
A cream cheese frosted carrot layer cake with slices removed to show the inside on a white cake stand.

And of course I had to use cream cheese buttercream for the frosting. This is my favourite cream cheese frosting recipe. It’s super creamy and thick, and frosts cakes beautifully. You are going to love it!

A thick slice of cream cheese frosted carrot layer cake served on a small white plate.
A thick slice of carrot layer cake with cream cheese frosting served on a small white plate with a fork.
Carrot Layer Cake - Incredibly moist and fluffy carrot cake that is infused with spices, loaded with carrots and nuts, and frosted with a cream cheese buttercream! #carrotcake #cake #cakerecipes

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A cream cheese frosted carrot layer cake studded with crushed pecans on a white cake stand.

Carrot Layer Cake

Yield: 12 - 14 slices
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

Incredibly moist and fluffy carrot cake that is infused with spices, loaded with carrots and nuts, and frosted with a cream cheese buttercream!

Ingredients

For the Cake

  • 4 and 1/2 cups (562g) cake flour*
  • 3 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 and 1/2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 6 large eggs, room temperature
  • 1 and 1/4 cups (250g) light brown sugar
  • 1 cup (200g) caster/granulated sugar
  • 1 and 1/2 teaspoons vanilla extract
  • 1 cup (240ml) vegetable oil
  • 1 and 1/2 cups (367g) Greek-style yogurt, room temperature
  • 3 cups (375g) grated carrots, about 3 large carrots
  • 1 cup (125g) walnuts or pecans, chopped, optional

For the Cream Cheese Frosting

  • 2 cups (450g) cream cheese, softened
  • 1 cup (226g) unsalted butter, softened
  • 10 cups (1250g) icing/powdered sugar
  • 2 teaspoons vanilla extract
  • 2 cups (250g) walnuts or pecans, chopped, for garnish

Instructions

For the Cake

  1. Preheat the oven to 170C/325F/Gas 3. Grease three 8-inch cake pans and line the bases with parchment paper. Set aside.
  2. Whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
  3. Whisk together the eggs. Add the sugars, and whisk until combined. Add the vanilla extract, oil, and yogurt, and whisk until combined. Gradually fold in the dry ingredients. Fold in the carrots, and walnuts/pecans.
  4. Divide the batter between the prepared cake pans, and bake for 30 - 35 minutes or until a toothpick inserted into the centre comes out clean. Allow to cool completely in the pans on a wire rack. Once cooled, invert the cakes onto the wire rack and remove the parchment paper.

For the Cream Cheese Frosting

  1. Using a handheld or stand mixer, beat the cream cheese and butter until smooth and creamy. Add half of the icing sugar, and beat until smooth. Add the vanilla, and beat until combined. Add the remaining icing sugar, and beat until light and fluffy.
  2. To assemble, slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on a cake stand or serving plate. Spread on a layer of frosting, then top with the 2nd layer and repeat.
  3. Top with the final layer, and cover the entire cake with a thin layer of frosting to lock in the crumbs. Refrigerate for about 30 minutes until the frosting is firm, then spread with the remaining frosting, reserving some for piping if desired.
  4. Garnish with chopped walnuts/pecans.

Notes

*Make your own cake flour! Measure out 4 and 1/2 cups (562g) of plain/all-purpose flour, remove 9 tablespoons, and replace with 9 tablespoons of cornflour/cornstarch. Sift well.

After the cake layers have cooled completely, they can be wrapped in clingfilm and kept at room temperature or refrigerated/frozen overnight, ready to be frosted the next day. The frosting can also be stored in an airtight container and refrigerated overnight.

Frosted cake freezes well for up to 2 months.

Nutrition Information:
Yield: 14 slices Serving Size: 1 slice
Amount Per Serving: Calories: 1270Total Fat: 59gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 149mgSodium: 452mgCarbohydrates: 185gFiber: 3gSugar: 165gProtein: 10g

Nutrition information isn’t always accurate.

Did you make this recipe?

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