Introduction

This layered carrot cake is a moist and flavorful dessert featuring warm spices, grated carrots, and a creamy cream cheese frosting. Perfect for celebrations or a cozy treat, it balances sweetness and texture beautifully.

A three-layer carrot cake with a moist orange-brown texture is shown on a round white marble board. Each layer is evenly spread with white cream frosting that has tiny brown specks, and the outside of the cake is smoothly frosted in the same cream. Small orange carrot shapes with green leaves made of frosting decorate the top and sides of the cake. A slice has been cut out and placed on a white plate in the front, also decorated with the same carrot shapes. Behind the cake, there is a glass bottle filled with milk. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups vegetable oil (540 ml)
3 cups sugar (600 g)
6 eggs
3 cups all-purpose flour (360 g)
1 tablespoon baking powder (15 ml)
1 tablespoon baking soda (15 ml)
1 teaspoon salt (5 ml)
1 tablespoon ground cinnamon (15 ml)
2 teaspoons ground cardamom (10 ml)
4.5 cups grated carrots (about 1 32 oz bag before peeling)
1.5 cups chopped nuts or unsweetened coconut (optional)
1.5 small cans crushed pineapple, lightly drained (12 oz or 1.5 8 oz cans)
2 sticks butter (226 g or 1 cup), softened
2 sticks cream cheese (452 g or 2 cups), softened
1/2 teaspoon salt
1 teaspoon almond extract (optional, 5 ml)
1 tablespoon vanilla bean paste (15 ml)
6-8 cups powdered sugar, depending on desired icing stiffness

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line three 8-inch pans with parchment paper.
Step 2: In a large bowl, whisk together the vegetable oil and sugar. Add eggs one at a time, beating well after each addition.
Step 3: Combine the flour, baking powder, baking soda, salt, cinnamon, and cardamom in a separate bowl, then add to the wet ingredients. Mix until just combined.
Step 4: Gently fold in the grated carrots, crushed pineapple, and nuts or coconut if using. Stir until evenly incorporated.
Step 5: Divide the batter evenly among the prepared pans. Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely.
Step 6: For the cream cheese icing, beat the softened butter and cream cheese together in a large bowl or mixer on medium-high speed until fluffy, about 2 minutes.
Step 7: Add salt, almond extract, and vanilla bean paste, whipping until combined.
Step 8: On low speed, gradually add powdered sugar half a cup at a time until fully incorporated. Then increase speed to medium-high and whip until light and fluffy, about 2 minutes.
Step 9: Spread the icing evenly over the cooled cake layers as desired. Use as much or as little icing as you prefer.

Tips & Variations

For added texture, toast the nuts before folding them into the batter.
Substitute coconut for nuts if you prefer a nut-free option.
If you don’t have vanilla bean paste, pure vanilla extract works well.
Add a pinch of nutmeg or cloves for an extra warm spice flavor.

Storage

Store the layered carrot cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture. You can freeze the cake layers (without icing) for up to 2 months; thaw completely before frosting.

How to Serve

The image shows a three-layer carrot cake with each layer in a warm orange-brown color, separated by smooth white cream cheese frosting. The outside of the cake is covered in the same white frosting, with small orange carrot shapes topped with green leaves made from icing decorating the top and sides. The cake is placed on a round white marble board, and in the background there is a clear glass bottle filled with milk. In the foreground, a white plate with a slice of the cake is partially visible. The photo has soft lighting and a clean, simple white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour for this cake?

Yes, all-purpose flour is perfect for this recipe and helps create a tender crumb.

How do I know when the cake is done baking?

Insert a toothpick into the center of each cake layer. If it comes out clean or with a few moist crumbs, the cake is ready.