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Moist, perfectly spiced, and topped with a dreamy cream cheese frosting—this Carrot Layer Cake is a timeless classic. Packed with fresh carrots, warm spices, and a hint of vanilla, every bite is soft and flavorful. Whether you’re making it for Easter, a birthday, or just because you love carrot cake, this one’s a winner!
👉 Ingredients
For the Carrot Cake
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 ½ cups grated carrots
- ¾ cup chopped walnuts or pecans (optional)
- ½ cup crushed pineapple (drained, optional)
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
👉 How to Make It
1️⃣ Bake the Cake
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate large bowl, beat oil, sugars, eggs, and vanilla until smooth.
- Stir in grated carrots, walnuts, and pineapple (if using).
- Gradually add the dry ingredients, mixing until just combined.
- Divide into cake pans and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cakes cool completely before frosting.
2️⃣ Make the Frosting
- Beat cream cheese and butter until smooth.
- Add powdered sugar, vanilla, and salt, mixing until fluffy.
3️⃣ Assemble the Cake
- Place one cake layer on a plate and spread with cream cheese frosting.
- Add the second layer and cover the entire cake with frosting.
FAQ & Troubleshooting
1. Can I make this cake ahead of time?
Yes! Bake the cake layers up to 2 days ahead and store them wrapped at room temp. The frosting can be made in advance and kept in the fridge for 5 days.
2. Why add pineapple to carrot cake?
It keeps the cake extra moist and adds a slight sweetness.
3. What’s the best way to store leftovers?
Keep the cake covered in the fridge for up to 5 days. Let slices sit at room temp before eating for the best texture.
4. Can I make this into cupcakes?
Yes! This recipe makes about 24 cupcakes—bake at 350°F for 18-20 minutes.
5. How do I get an extra moist carrot cake?
✔️ Use fresh grated carrots (not pre-shredded)
✔️ Don’t overmix the batter
✔️ Let the cake cool completely before frosting
This Carrot Layer Cake is soft, spiced, and topped with the dreamiest cream cheese frosting. If you love classic carrot cake, this recipe is a must-try! 🥕🍰✨
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