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Layered Carrot Cake Recipe

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★★★★★

4.4 from 61 reviews

This luscious layered carrot cake features moist, spiced layers packed with grated carrots, crushed pineapple, and optional nuts or coconut, all topped with a rich and creamy cream cheese frosting. Perfectly balanced with warm cinnamon and cardamom, this classic dessert is ideal for any celebration or cozy gathering.

Ingredients

Scale

Cake

  • 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 (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 x 8 oz cans)

Cream Cheese Frosting

  • 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 consistency

Instructions

  1. Preheat and prepare pans: Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper to prevent sticking.
  2. Mix wet ingredients: In a large bowl, whisk together the vegetable oil and sugar until well combined. Add the eggs one at a time, beating thoroughly after each addition.
  3. Add dry ingredients: Gradually add the flour, baking powder, baking soda, salt, ground cinnamon, and ground cardamom to the wet mixture. Mix just until combined to avoid overmixing.
  4. Incorporate carrots, pineapple, and nuts: Fold in the grated carrots, lightly drained crushed pineapple, and optional chopped nuts or coconut until evenly distributed throughout the batter.
  5. Divide and bake: Pour the batter evenly into the prepared pans. Bake for approximately 45 minutes, or until a toothpick inserted in the center comes out clean. Oven times may vary, so monitor closely.
  6. Prepare cream cheese frosting: In the bowl of a stand mixer or using a hand mixer, beat the softened butter and cream cheese on medium-high speed until light and fluffy, about 2 minutes.
  7. Add flavorings: Mix in the salt, optional almond extract, and vanilla bean paste. Beat until fully incorporated.
  8. Incorporate powdered sugar: On low speed, gradually add the powdered sugar half a cup at a time. Once all sugar is added, increase speed to medium-high and whip the frosting until it is light, fluffy, and smooth, roughly 2 minutes.
  9. Assemble and frost: After the cakes have cooled completely, spread the cream cheese frosting generously over each layer and all surfaces. Adjust amount of frosting to your preference for thickness.

Notes

  • Ensure carrots are finely grated for even texture and moisture distribution.
  • Drain pineapple lightly to avoid excess moisture which can alter cake texture.
  • Use room temperature butter and cream cheese for the smoothest frosting.
  • For a nut-free version, omit nuts and optionally add coconut or extra pineapple.
  • Store cake refrigerated if not serving immediately to preserve frosting freshness.
  • Allow the cake to come to room temperature before serving for best flavor and texture.

Keywords: carrot cake, layered cake, cream cheese frosting, spiced cake, homemade dessert

Find it online: https://freshrecipehub.com/layered-carrot-cake-recipe/