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Classic Moist Carrot Cake Layer Cake Recipe

A tall, three-layer carrot cake layer cake with thick cream cheese frosting, shown with a slice cut out.
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Follow this detailed recipe to bake a perfectly moist, spiced carrot cake from scratch, assembled into a beautiful, tall layer cake with rich cream cheese frosting.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups grated carrots (about 1 pound)
  • 1 cup chopped pecans or walnuts (optional)
  • 1 cup crushed pineapple, drained
  • For the Cream Cheese Frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper circles.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a separate large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the grated carrots, chopped nuts (if using), and drained crushed pineapple by hand.
  6. Divide the batter evenly among the prepared cake pans.
  7. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
  9. While the cakes cool, prepare the frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, mixing until fully incorporated. Beat in the vanilla extract and lemon juice until the frosting is light and fluffy.
  10. Once the cake layers are completely cool, place the first layer on your serving plate. Spread about 1 cup of frosting evenly over the top. Place the second layer on top and frost. Repeat with the third layer.
  11. Apply a thin layer of frosting over the entire cake (the crumb coat) to seal in loose crumbs. Chill the cake for 20 minutes.
  12. Apply the remaining frosting to the top and sides of the cake for the final layer of decoration.

Notes

  • For the moistest cake, use freshly grated carrots rather than pre-shredded.
  • If you prefer a taller cake, use two 9-inch pans instead of three 8-inch pans, but reduce the baking time by 5 to 7 minutes.
  • To make ahead, wrap cooled, unfrosted layers tightly in plastic wrap and freeze for up to one month. Thaw completely before frosting.
  • For a Southern style carrot cake, add 1/2 cup of shredded coconut to the batter along with the carrots.

Nutrition

Find it online: https://hearthbite.com/carrot-cake-layer-cake-recipe-from-scratch/