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.
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! #carrotcake #cake #cakerecipes

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let’s make
A cream cheese frosted carrot layer cake studded with crushed pecans on a white cake stand.

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!
Author: Marsha
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yields: 12 – 14 slices

Ingredients

For the Cake

  • 4 and 1/2 cups, 562g cake flour*
  • 3 teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 and 1/2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 6 large eggs, room temperature
  • 1 and 1/4 cups, 250g light brown sugar
  • 1 cup 200g caster/granulated sugar
  • 1 and 1/2 teaspoons vanilla extract
  • 1 cup 240ml vegetable oil
  • 1 and 1/2 cups, 367g Greek-style yogurt, room temperature
  • 3 cups 375g grated carrots, about 3 large carrots
  • 1 cup 125g walnuts or pecans, chopped, optional

For the Cream Cheese Frosting

  • 2 cups 450g cream cheese, softened
  • 1 cup 226g unsalted butter, softened
  • 10 cups 1250g icing/powdered sugar
  • 2 teaspoons vanilla extract
  • 2 cups 250g walnuts or pecans, chopped, for garnish

Instructions

For the Cake

  • Preheat the oven to 170C/325F/Gas 3. Grease three 8-inch cake pans and line the bases with parchment paper. Set aside.
  • Whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
  • 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.
  • 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

  • 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.
  • 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.

Recipe Notes

*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.

Nutrition Information:

Serving: 1sliceCalories: 1270kcalCarbohydrates: 185gProtein: 10gFat: 59gSaturated Fat: 18gPolyunsaturated Fat: 37gCholesterol: 149mgSodium: 452mgFiber: 3gSugar: 165g

Nutrition information is automatically calculated, so should only be used as an approximation.

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25 Comments

  1. This is a delicious cake. I made it for my dad’s birthday because carrot cake is his favorite. Even my little boy liked it, in spite of the fact that it contains visible vegetables, and that’s saying a lot. It’s so moist, and much lighter in color than carrot cakes I’ve had before (it is not at all like fruitcake). Everyone at the party said it was the best carrot cake they’d ever had. Thank you so much for posting the recipe.

    Reply

  2. 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.

    Cheers

    Reply

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

    Reply

  4. 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

  5. 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

  6. 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

  7. 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.

    Cheers

    Reply

  8. 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

  12. 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

  13. 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

  15. 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