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Carrot layer cake with cream cheese frosting


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5 from 1 review

  • Author: Fadela
  • 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


Instructions

  1. Preheat the oven to 340°F / 170°C and line three 6-inch (15 cm) cake pans with parchment paper.
  2. In a medium bowl, mix together the flour, baking soda, baking powder, salt, and spices (cinnamon, ginger, nutmeg).
  3. In a large mixing bowl, whisk the eggs with both sugars and vanilla until the mixture is smooth and slightly foamy.
  4. Add the oil and buttermilk, then mix again until fully combined.
  5. Fold in the dry ingredients with a spatula until just combined — do not overmix to keep the cake light.
  6. Add the grated carrots and chopped nuts, then gently mix until evenly distributed.
  7. 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.
  8. Let the cakes cool completely before frosting.
  9. Prepare one batch of cream cheese frosting following my detailed recipe for a smooth and fluffy texture.
  10. 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