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