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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.

A Pinterest image of Carrot Layer Cake with text overlay.

Try these delicious layer cakes next!

Enjoy! 🙂

A cream cheese frosted carrot layer cake studded with crushed pecans on a white cake stand.
5 from 4 votes
Carrot Layer Cake
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hr 5 mins
Yields: 12 - 14 slices
Calories: 1136 kcal
Incredibly moist and fluffy carrot cake that is infused with spices, loaded with carrots and nuts, and frosted with a cream cheese buttercream!
For the Cake
  • 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
For the Cream Cheese Frosting
  • 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
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. 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.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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  • Reply
    7th April 2017 at 12:31 pm

    I love carrot cake and this look gorgeous! Except, I’m that weirdo who loves raisins so I’d definitely throw it a cup or so when making this.

    • Reply
      7th April 2017 at 12:43 pm

      Thanks, Alyssa!

  • Reply
    Veena Azmanov
    7th April 2017 at 12:35 pm

    One of my all time favorite is carrot cake. I love that you added ginger in yours – The frosting looks so perfectly smooth.

  • Reply
    Denise Wright
    7th April 2017 at 1:02 pm

    You are killing me wit this cake! I LOVE carrot cake but I am not much of a baker. Maybe I can convince my friend to make this for me for my birthday. Anyway this looks absolutely delicious!

    • Reply
      7th April 2017 at 1:17 pm

      Thanks, Denise! I hope you get to try this cake. 🙂

  • Reply
    Monica | Nourish & Fete
    7th April 2017 at 1:42 pm

    Oh my goodness, this looks AMAZING. I wish I had a slice right now – I’m a little afraid of what would happen if I had access to the whole cake, especially with that killer cream cheese frosting. 🙂

  • Reply
    Liz @ I Heart Vegetables
    7th April 2017 at 1:59 pm

    What a perfect spring dessert! That cake is so gorgeous! Who doesn’t love carrot cake?!

  • Reply
    7th April 2017 at 3:02 pm

    Oh, how I love carrot cake. This cakes looks so moist and delicious and that frosting!

  • Reply
    Emma @ Lights, Camera, BAKE!
    10th April 2017 at 7:14 am

    This cake looks incredible! My Mother’s favourite cake is carrot cake and can you believe, I have never actually made one! Your cake looks so tempting that I think I may have to surprise her with one this Easter.

  • Reply
    Demeter | Beaming Baker
    10th April 2017 at 6:25 pm

    Marsha, this cake is gorgeous!!! You know I love it when you release any type of cake–especially your speciality (bundt cakes). This beautiful carrot cake is frosted to absolute perfection! Love that you shared this right on time for Easter. Pinned, of course. Happy Monday!

    • Reply
      10th April 2017 at 9:20 pm

      Thanks, Demeter! Happy Monday! 🙂

  • Reply
    Yomi Williams
    15th April 2017 at 10:24 am

    Omggggggg! Marsha this carrot cake is absolutely amazing and it was so easily to follow, especially your grams conversion for someone like me who lives in the UK.
    The kids and hubby have literally finished All the grumps too.
    I’m a FAN.
    Happy Easter to you and yours.


    • Reply
      15th April 2017 at 6:53 pm

      Hi Yomi, I’m so glad you enjoyed my cake! Happy Easter to you! 🙂

  • Reply
    13th February 2018 at 1:55 pm

    This looks scrumptious!! I am planning to make it for my moms 70th Birthday this weekend. My pans are 9″. any advice on how to adjust the recipe to make that work? Thanks!!

    • Reply
      13th February 2018 at 3:24 pm

      9″ pans will work just fine! No need to adjust, I would just keep checking them around 25 minutes 🙂 Enjoy!

  • Reply
    3rd July 2018 at 7:02 pm

    Hi! Recipe looks great, going to try this weekend. How would you suggest adjusting the recipe for 2 8″ tins which is all I have? Thanks!

    • Reply
      3rd July 2018 at 9:02 pm

      Hi Esme! I would halve the recipe for two pans 🙂 Enjoy!

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