This homemade carrot layer cake recipe features tender spiced carrot cake layers stacked with smooth cream cheese frosting for a classic bakery-style celebration cake.
This carrot layer cake recipe is made with soft spiced carrot cake layers and smooth cream cheese frosting for a classic homemade carrot cake.
I make this moist carrot layer cake with freshly grated carrots and warm spices when I want a simple cake that still feels perfect for Easter, birthdays, or spring celebrations.
Why you'll love this recipe
- Moist carrot cake layers – soft, tender cake packed with fresh grated carrots and warm spices.
- Classic cream cheese frosting – smooth, tangy frosting that perfectly balances the sweetness.
- Perfect carrot layer cake for celebrations – a beautiful homemade cake ideal for Easter or birthdays.
Ingredients for Carrot Layer Cake
This carrot layer cake uses simple pantry ingredients like fresh carrots, warm spices, and cream cheese frosting to create soft and flavorful cake layers.
- Flour – cake flour for a soft crumb (all-purpose flour works too).
- Sugar – granulated sugar, light brown sugar and powdered sugar.
- Oil – neutral oil (sunflower or canola) for a moist carrot cake.
- Buttermilk
- Eggs – large, room temperature.
- Fresh carrots – finely grated for the best carrot cake texture.
- Spices – cinnamon with a pinch of ginger or nutmeg.
- Vanilla & salt – enhance the flavor of the cake.
- Baking powder and baking soda
- Cream cheese – full-fat, softened.
- Unsalted butter – soft for a smooth frosting.
Tips for this recipe
- Use freshly grated carrots – they keep the carrot cake layers moist and tender.
- Don’t overmix the batter – mix just until combined for a soft crumb.
- Measure ingredients accurately – a kitchen scale helps create even cake layers.
- Let the layers cool completely – prevents the cream cheese frosting from melting.
- Chill the cake before decorating – makes frosting and smoothing the layer cake much easier.
How to Make Carrot Layer Cake
Follow these simple steps to make a soft and moist carrot layer cake with cream cheese frosting.
Whisk together cake flour, baking powder, baking soda, salt, and spices in a bowl and set aside.
Whisk eggs, granulated sugar, brown sugar, and vanilla in a large bowl until smooth, then mix in buttermilk and oil.
Fold in the dry ingredients with a spatula until just combined, then add the freshly grated carrots and chopped nuts.
Divide the batter evenly into three greased and lined 6-inch cake pans.
Bake at 340°F (170°C) for 30–40 minutes until a toothpick inserted in the center comes out clean.
Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
Spread cream cheese frosting on the first cake layer, add the second layer and repeat, then finish with the last layer.
Cover the cake with a thin crumb coat and chill for about 20 minutes.
Frost the cake with the remaining frosting, decorate, and sprinkle with chopped nuts.
Serving Suggestions
- Top with chopped pecans, walnuts, or grated carrots for a simple decoration.
- Serve this carrot layer cake with cream cheese frosting chilled or at room temperature.
- Perfect as an Easter dessert, birthday cake, or spring celebration cake.
Storage
Store this carrot layer cake in an airtight container in the fridge for up to 4 days.
Recipe Variations
- Pineapple carrot cake – add crushed pineapple for extra moisture.
- Walnut or pecan carrot cake – mix chopped nuts into the batter or sprinkle on top.
- Raisin carrot cake – add a handful of raisins for a classic flavor.
- Naked carrot cake – frost only between the layers for a rustic look.
You can also use this same recipe to make carrot cupcakes, which are perfect for individual servings.
Recipe Questions
How do you keep carrot cake moist?
Use freshly grated carrots and oil in the batter for a soft texture.
Can I freeze carrot cake?
Yes, wrap the cake or slices well and freeze for up to 1 month.
Can I make carrot cake without nuts?
Yes, simply leave them out and the cake will still be soft and flavorful.
More Spiced cake style recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. 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
Rebecca
Please turn the grams measurements into cup measurements
Fadela
Hello Rebecca, ok I will do that
Jessica
It's not in cups yet. Did you converted the recipe into US measurements?
Fadela
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.
www.fooddoz.com
It is a nice recipe. Thx
Fadela
Thanks ❤️
Sarah
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!
Fadela
Hi Sarah, indeed it's fixed the recipe card contains a mixture of baking soda and baking powder.
Justyna
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?
Fadela
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!