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Perfect Carrot Cake Layer Cake Recipe with Cream Cheese Frosting

carrot cake layer cake with cream cheese frosting - featured image
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A moist and flavorful triple-layer carrot cake with a tangy cream cheese frosting, perfect for celebrations and everyday indulgence.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (or almond flour for gluten-free)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) vegetable oil (or light olive oil or avocado oil)
  • 2 teaspoons pure vanilla extract
  • 3 cups (about 300g) freshly grated carrots
  • 1 cup (100g) chopped walnuts or pecans (optional, toasted)
  • ½ cup (90g) crushed pineapple, drained
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 to 4 cups (360-480g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, whisk granulated sugar, brown sugar, and eggs until smooth and pale, about 2 minutes.
  4. Slowly pour in vegetable oil and vanilla extract, whisking until blended.
  5. Gradually fold dry ingredients into wet ingredients using a rubber spatula; do not overmix.
  6. Fold in grated carrots, crushed pineapple, and nuts if using.
  7. Divide batter evenly between pans and smooth tops gently.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cakes in pans for 10 minutes, then turn out onto cooling racks and remove parchment paper. Cool completely.
  10. Beat cream cheese and butter until smooth and creamy, about 2-3 minutes.
  11. Gradually add powdered sugar, one cup at a time, beating well after each addition.
  12. Add vanilla extract and pinch of salt; adjust sweetness and consistency as needed.
  13. Place one cake layer on serving plate and spread one-third of frosting evenly on top.
  14. Place second layer on top and frost top and sides of cake.
  15. Chill cake in refrigerator for 1 hour before serving to set frosting.

Notes

Use freshly grated carrots for best moisture and flavor. Drain pineapple well to avoid soggy batter. Avoid overmixing to keep cake tender. Let cream cheese and butter soften to room temperature before making frosting. Chill cake before slicing for cleaner cuts. Nuts can be omitted or replaced with seeds for nut-free version. Frosting can be made a day ahead and whipped before use.

Nutrition

Keywords: carrot cake, cream cheese frosting, layered cake, moist cake, easy carrot cake, celebration cake

Find it online: https://emmayum.com/perfect-carrot-cake-layer-cake-recipe-with-cream-cheese-frosting-easy-steps/