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The best layered carrot cake - incredibly moist, fluffy, flavorful, and topped with the most amazing whipped cream cheese frosting.

Layered Carrot Cake

This is the ultimate layered carrot cake. It’s incredibly moist, fluffy, and flavorful, and topped with the most amazing cream cheese frosting.
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
YIELD 1 2-layer 9-inch cake
Author Stephanie @ Pretty.Simple.Sweet.

Ingredients

Cake:

  • 2 ¼ cups (315g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 ⅛ cup (270 ml) canola oil (or vegetable, safflower)
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) light or dark brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 350 g/12.5 oz grated fresh carrots* (about 6 medium carrots)
  • 1 cup (100g) pecans or walnuts, coarsely chopped
  • ½ cup raisins , currants, or shredded coconut, optional

Cream Cheese Frosting (enough to frost the sides of the cake*):

  • 450g /16 oz full-fat cream cheese , softened to room temperature
  • ½ cup (1 stick/115g) unsalted butter, softened to room temperature
  • 2 cups (230g) powdered sugar, sifted, plus more as needed
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F/180°C. Generously butter 2 9-inch cake pans. You can line the bottom of the pan with parchment paper for easy removal later on.

  2. To make the cake: In a large bowl, place flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Mix until combined. Set aside.
  3. In a medium bowl, whisk together oil, sugars, eggs, and vanilla extract until smooth. Add the egg mixture into the flour mixture and mix just until combined and smooth. Don’t overmix. Fold in the carrots, nuts, and raisins.
  4. Scrape batter into prepared pans. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 15 minutes, then run a knife along the edges of the pan for easy release. Invert the cakes onto a wire rack and let cool completely. [The cake layers can be wrapped tight with plastic wrap and frozen for up to 2 months. Defrost overnight in the fridge before using.]
  5. To make the frosting: In the bowl of an electric mixer fitted with a whisk or paddle attachment, beat butter and cream cheese on medium speed until smooth and creamy, about 2 minutes. Add sugar in 2 additions, beating well after each addition until smooth. Add vanilla extract and beat for about another 2 minutes on high speed until completely smooth. If the frosting is too runny, add more sugar as necessary until you reach the desired consistency. You can add a pinch of salt or lemon juice to cut the sweetness (although I don’t find it necessary for this cake since it isn’t too sweet). [Frosting can be kept in an airtight container in the fridge for up to 3 days. It doesn’t freeze well. Before using, bring to room temperature and whisk by hand for a few seconds until smooth.]
  6. Assembling the cake: Set one layer on a plate with the flat side facing up (or, optionally, if your cake rose too much, cut its rounded top with a knife to make it flat). Evenly spread about ⅓ of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and sides of the cake.
  7. Store cake in the fridge for up to 3 days. Bring to room temperature before serving.

Recipe Notes

* If using large shreds of carrot, you’ll need about 3 cups, and if using small pieces or finely grated carrots, you’ll need about 2.5 cups.

* You can half the recipe of the cream cheese frosting if you only want to use it between the layers and not the sides of the cake (like you see in the photos).