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!
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. ♥
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!
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!
Try these delicious layer cakes next!
- 4 and 1/2 cups cake flour* 450g
- 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 light or dark brown sugar 250g
- 1 cup caster/granulated sugar 200g
- 1 and 1/2 teaspoons vanilla extract
- 1 cup vegetable oil 240ml
- 1 and 1/2 cups Greek-style yogurt 367g, room temperature
- 3 cups grated carrots 390g, about 6 large carrots
- 1 cup walnuts or pecans 125g, chopped, optional
- 2 cups cream cheese 450g, softened
- 1 cup unsalted butter 226g, softened
- 10 cups icing/powdered sugar 1250g
- 2 teaspoons vanilla extract
- 2 cups walnuts or pecans 250g, chopped, for garnish
- Preheat the oven to 170C/325F/Gas 3. Grease three 8-inch cake pans and line the bases with parchment paper. Set aside.
- Whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
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.
- 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.
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.
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. 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. Garnish with chopped walnuts/pecans.
*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.
The calories are an estimate only.