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A slice of layered carrot cake on a white plate with the rest of the cake in the background
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Layered Carrot Cake

Easy carrot cake recipe with layers of cake and cream cheese frosting, decorated with toasted walnuts or pecans.
Course Dessert, Sweets
Cuisine American, European, International
Keyword Cakes, Carrot cake, Comfort food, Cream cheese frosting, Layered cake
Prep Time 30 minutes
Cook Time 50 minutes
Cake cooling time 2 hours
Total Time 1 hour 20 minutes
Servings 16

Ingredients

For the Carrot Cake:

  • 3 cups or 375 grams all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • A pinch of ground nutmeg
  • A pinch of ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups or 300 grams granulated white sugar
  • 1/2 cup or 75 grams brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups or 360 ml neutral vegetable oil I used sunflower oil
  • 3 cups or 360 grams grated carrots

For the Cream Cheese Frosting - using solid cream cheese blocks (see Notes below for the frosting recipe using tubs of soft European cream cheese):

  • 1 cup or 225 grams unsalted butter softened and at room temperature
  • 16 ounces or 450 grams full-fat block cream cheese softened
  • 5 cups or 550 grams powdered sugar icing sugar or confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1-2 teaspoons orange zest optional
  • Pinch of salt

To decorate:

  • 1/2 cup or 60 grams lightly toasted and chopped walnuts or pecans – add more or less to taste
  • Decorative fondant carrots or carrot ribbons, etc

Instructions

For the carrot cake batter:

  • Preheat the oven to 350°F/175°C. You will use two 8-inch (20 cm) cake pans, grease them with oil, and line the bottoms with parchment paper.
    Grease the cake pans and line them with parchment paper liners
  • In a bowl, sift the all-purpose flour, then add the remaining dry ingredients: baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Mix well and set aside.
    Mix the sifted flour with the dry ingredients
  • In the bowl of a stand mixer, combine the eggs, sugar, and vanilla. Beat and mix at a medium speed until well combined, about 2 minutes.
    In the bowl of a stand mixer, combine the eggs, sugar, and vanilla
  • Gradually add the oil and continue beating.
    Gradually add the oil and continue beating.
  • Then add the sifted flour mixture in 2 or 3 batches.
    Then add the sifted flour mixture in 2 or 3 batches.
  • Continue mixing until you have a smooth batter.
    Continue mixing until you have a smooth batter.
  • Stir in the grated carrots and beat on low speed for a couple more minutes until all the ingredients are well incorporated.
    Add the grated carrots
  • Divide the batter between the two prepared baking pans.
    Divide the batter between the two prepared baking pans.
  • Bake the cakes at 175°C (350°F) for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
    Bake the cakes for about 50 minutes
  • Remove the cakes from the oven and let them cool to room temperature for at least two hours. You can prepare them the day before and keep them refrigerated until you're ready to frost and assemble them.
    Two carrot cakes resting and cooling down on a counter

To make the cream cheese frosting (use regular blocks of full fat cream cheese):

  • In a bowl, use an electric mixer to beat the cream cheese and butter on medium speed until completely smooth and free of lumps, about 2 to 3 minutes.
  • Add the sifted powdered sugar one cup at a time, mixing on low speed after each addition to prevent the sugar from flying out of the bowl. Once all the sugar is incorporated, add the orange zest, vanilla, and salt.
  • Increase the speed to medium and beat until light and fluffy, about 2 minutes.
    A mixing bowl full of cream cheese frosting using full fat block cream cheese
  • If the frosting seems too soft to spread, refrigerate it for 20 to 30 minutes to firm up.

To assemble and decorate the carrot cake:

  • Remove the two individual cakes from their cake molds or pans. Then use a long serrated knife to carefully slice each cake in half horizontally.
    Cut each cake in half horizontally
  • Spread a layer of cream cheese frosting on top of the first cake layer. If desired, you can also sprinkle some chopped walnuts on top of the cream cheese frosting.
  • Then add the second cake layer and repeat the process (spreading more cream cheese frosting and walnuts) until you reach the fourth and final cake layer.
    Two layers of cake with cream cheese frosting and nuts
  • Decorate the top of the last layer and the sides of the cake with the remaining cream cheese frosting.
  • Add the remaining chopped walnuts to the edges on the top and the bottom of the cake.
  • You can also decorate the cake with decorative fondant carrots, candied or caramelized grated carrots, or carrot ribbons.
    Carrot cake decorated with frosting and crushed nuts on a white platter
  • Refrigerate the cake for at least 1 hour to allow the frosting to firm up slightly before serving.
  • To serve, use a sharp knife, run under very hot water for 20-30 seconds, dry the knife with a clean kitchen towel, and cut the cake into slices.
    A slice of layered carrot cake on a white plate with the rest of the cake in the background

Notes

*For the Cream Cheese Frosting (for 4 layers) – using tubs of soft cream cheese:
  •  1 ½ cups or 160 grams powdered sugar (icing sugar or confectioners' sugar)
  • 160 grams unsalted butter, softened at room temperature
  • 800 grams full fat European style Cream cheese (from a tub)
  • 2 teaspoons vanilla extract
  • 1-2 teaspoons orange zest (optional)
  • Pinch of salt
Ingredients for the cream cheese frosting using European soft cream cheese on a kitchen counter
Ingredients for the cream cheese frosting using European soft cream cheese + nuts and fondant carrots to decorate the cake
To prepare the cream cheese frosting using soft tubs of cream cheese:
  • Beat the butter (make sure it's at room temperature) until creamy using an electric mixer.
  • Sift the powdered sugar and add it to the bowl with the beaten butter. Continue mixing until smooth.
  • Then add the European style cream cheese, vanilla extract, pinch of salt and orange zest. Beat until you have a smooth, homogeneous frosting.
  • Store the frosting in the refrigerator until you're ready to assemble and decorate the cake.