This carrot layer cake is soft, moist, and full of flavor. Made with fresh carrots, warm spices, and a creamy frosting — it’s the perfect homemade carrot cake for any occasion.
Jump to:
This carrot layer cake is soft, fluffy, and full of cozy flavors. The layers are made with freshly grated carrots that keep the cake moist and light, with a touch of cinnamon for warmth.
It’s finished with a silky cream cheese frosting that adds the perfect balance of sweetness and tang. A classic homemade cake that never goes out of style and always feels special.
Why you'll love this recipe
Ingredients for Carrot Layer Cake
- Cake flour – for a soft and light crumb (use all-purpose flour if needed).
- Sugar – a mix of granulated and light brown sugar for moisture and flavor.
- Oil – neutral vegetable oil like sunflower or canola to keep the cake moist.
- Buttermilk – at room temperature; replace with milk mixed with 1 tbsp vinegar or lemon juice.
- Eggs – large and at room temperature for a smooth batter.
- Freshly grated carrots – about 3 medium carrots (don’t use pre-shredded).
- Spices – ground cinnamon, a pinch of ginger, and nutmeg (optional).
- Pure vanilla extract – for flavor.
- Baking powder and baking soda – to help the cake rise.
- Salt – a small pinch to balance the sweetness.
- Cream cheese – full-fat and softened to room temperature.
- Unsalted butter – soft for an easy-to-mix frosting.
- Powdered sugar – sifted, for a smooth cream cheese frosting.
How to Make Carrot Layer Cake
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
In a bowl, mix together the dry ingredients — cake flour, baking powder, baking soda, salt, and spices — then set aside.
In a large mixing bowl, whisk the eggs with both sugars and vanilla until smooth and slightly foamy. Add the buttermilk and oil, then mix again until well combined.
Fold the dry ingredients into the wet mixture using a spatula, just until combined. Add the freshly grated carrots and chopped nuts, and gently mix to combine.
Divide the batter evenly between three greased and lined 6-inch (15 cm) pans.
Bake in a preheated oven at 340°F / 170°C for about 30–40 minutes, or until a toothpick inserted in the center comes out clean.
Place the cream cheese, butter, powdered sugar, and vanilla in a large mixing bowl. Beat with an electric mixer for a few minutes until the frosting is smooth, thick, and fluffy.
Place the first cake layer on a serving plate and spread a layer of cream cheese frosting on top. Add the second cake layer and repeat with more frosting, then finish with the last layer.
Cover the cake with a thin crumb coat and chill for about 20 minutes in the fridge or freezer.
Once set, spread the final layer of frosting smoothly over the cake, decorate the top as you like, and sprinkle with chopped nuts.
Tips for this recipe
Variations & Substitutions
Recipe Questions
How do I keep my carrot cake moist?
Use freshly grated carrots and oil instead of butter — they help the cake stay soft and tender for days.
Can I freeze a frosted carrot cake?
Yes, place it in an airtight container and freeze for up to 1 month. Thaw overnight in the fridge before serving.
Can I make this recipe without nuts?
Of course! Simply leave them out — the cake will still be soft, flavorful, and delicious.
You will also love
More Carrot cake style recipes
I hope you love this carrot layer cake with cream cheese frosting. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Carrot layer cake with cream cheese frosting
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
Description
Soft and moist carrot layer cake made with freshly grated carrots, warm spices, and covered with a smooth cream cheese frosting. A classic homemade cake that’s perfect for Easter or any celebration.
Ingredients
Carrot cake
- 240 g (2 cups) cake flour
- 1 tsp (4 g) baking soda
- 1 ½ tsp (6 g) baking powder
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg (optional)
- ¼ tsp salt
- 3 large eggs, at room temperature
- 150 g (¾ cup) light brown sugar
- 80 g (⅓ cup + 1 tbsp) granulated sugar
- 170 ml (¾ cup) vegetable oil (sunflower or canola)
- 2 tsp pure vanilla extract
- 60 ml (¼ cup) buttermilk (or milk + 1 tbsp vinegar or lemon juice)
- 225 g (2 cups) freshly grated carrots
- 80 g (¾ cup) chopped nuts (walnuts, pecans, or mixed)
Cream cheese frosting
- Make one batch of cream cheese frosting
Instructions
- Preheat the oven to 340°F / 170°C and line three 6-inch (15 cm) cake pans with parchment paper.
- In a medium bowl, mix together the flour, baking soda, baking powder, salt, and spices (cinnamon, ginger, nutmeg).
- In a large mixing bowl, whisk the eggs with both sugars and vanilla until the mixture is smooth and slightly foamy.
- Add the oil and buttermilk, then mix again until fully combined.
- Fold in the dry ingredients with a spatula until just combined — do not overmix to keep the cake light.
- Add the grated carrots and chopped nuts, then gently mix until evenly distributed.
- Divide the batter evenly between the three pans and bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely before frosting.
- Prepare one batch of cream cheese frosting following my detailed recipe for a smooth and fluffy texture.
- Assemble the cake: place the first layer on your serving plate, spread a layer of frosting, then repeat with the remaining layers. Cover the cake with a thin crumb coat and chill for 20 minutes in the fridge or freezer. Finish with the final layer of frosting and decorate with chopped nuts.
Notes
Storage: Store the cake in an airtight container in the fridge for up to 4–5 days, or freeze the unfrosted layers for up to 3 months.
Tips:
- Use freshly grated carrots — they make the cake softer and moister.
- Don’t overmix the batter after adding the dry ingredients.
- Check doneness with a toothpick; it should come out clean.
- Make sure your cream cheese and butter are at room temperature for a smooth frosting.
- Use a kitchen scale for accurate measurements and even cake layers.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: cake, Dessert, layer cake
- Cuisine: American
Nutrition
- Calories: 287
- Sugar: 19
- Sodium: 278
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 46
- Fiber: 1
- Protein: 4
- Cholesterol: 75
Please turn the grams measurements into cup measurements
Hello Rebecca, ok I will do that
It's not in cups yet. Did you converted the recipe into US measurements?
Hi Jessica, it's done, you now have the measurements in cups but I still advise you to use a scale, it's always more accurate than cups.
It is a nice recipe. Thx
Thanks ❤️
The recipe calls for baking sofa, but the directions mention both baking soda and baking powder. Are both in it? Wondering before I attempt... so excited to try this recipe!
Hi Sarah, indeed it's fixed the recipe card contains a mixture of baking soda and baking powder.
I’m so excited to try this! One question, the cake in the picture seems to include nuts but I can’t see any listed in the recipe. How much would you suggest adding?
You're absolutely right! That was an oversight, and I've now updated the recipe. You can add 120g (1 cup) of chopped nuts like pecans or walnuts for extra crunch and flavor. Hope you enjoy baking it!