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Slice of carrot cake layer cake with cream cheese icing
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Carrot Cake Layer Cake

This moist and flavorful carrot cake stands tall as the perfect layer cake. It's extremely flavorful thanks to warm spices, brown sugar and vanilla. The texture is moist, spongy and perfect for layering. Tangy cream cheese frosting takes this recipe to the next level.
Prep Time45 minutes
Cook Time35 minutes
Cooling2 hours
Total Time3 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: Carrot Cake, Carrot Cake Layer Cake
Servings: 12 pieces
Author: Fiona Dowling

Equipment

  • 3 8-inch round cake pans

Ingredients

Carrot Cake

  • 3/4 cup chopped walnuts or pecans, optional
  • 2 1/2 cups all-purpose flour (312 grams)
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar (200 grams)
  • 3/4 cup brown sugar (158 grams) packed
  • 4 large eggs room temperature
  • 1 cup vegetable oil (240 ml) or canola oil
  • 2 teaspoons vanilla extract
  • 1/2 cup applesauce I prefer to use unsweetened
  • 2 1/2 cups finely grated carrots about 4-5 medium carrots

Cream Cheese Frosting

  • 3/4 cup unsalted butter softened, but not starting to melt
  • 16 ounces full-fat cream cheese slightly softened
  • 4-5 cups powdered sugar if lumpy, be sure to sift first
  • 1/4 teaspoon salt
  • 1 teaspoon lemon juice freshly squeezed
  • 1 tablespoon whipping cream if needed
  • 1 cup chopped walnuts for decorating

Instructions

Carrot Cake

  • Preheat the oven to 350F (180C). Line the bottom of the cake pans with baking paper and lightly grease and flour the sides.
  • Place the chopped walnuts on a baking tray and bake in the oven for about 6-8 minutes, or until you start to smell a nutty aroma. Remove from the oven and set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Set aside.
  • In a large bowl (this recipe has a lot of batter), whisk together the oil, eggs, brown sugar, granulated sugar and vanilla extract.
  • Stir the applesauce, shredded carrots and chopped nuts (3/4 cup) into the wet ingredients.
  • Stir the flour mixture into the wet ingredients. Stop mixing when you no longer see lumps or streaks of dry ingredients.
  • Divide the batter evenly between the cake pans. Bake in the middle of the oven (ensure both cake pans are on the same rack) for about 22-27 minutes (see recipe notes for different pan sizes and bake times.
  • Cool the cakes in the cake pans for at least 15 minutes, then carefully transfer to a wire rack to continue cooling.

Cream Cheese Frosting

  • In a large bowl, beat the butter until creamy.
  • Beat in the cream cheese (cut into cubes) until you no longer see lumps.
  • Add in 3 cups powdered sugar, along with the salt, vanilla and lemon juice. Beat together, starting with the mixer on a low speed.
  • Beat in the rest of the powdered sugar about 1/2 cup at a time until the desired sweetness is reached. If needed (AKA the frosting is too thick), beat in 1 tablespoon of cream.

Assembling the Cake

  • Ensure that the cake layers are completely cooled first.
  • If the cake layers have rounded tops, gently cut off the domed top either using a cake leveler or a knife.
  • Place one cake layer, top side down on the plate that you plan to serve it on. Frost the top with about 3/4 cup frosting. Place a second layer on top, and frost the top with about 3/4 cup frosting. Then place the third cake layer on top.
  • Frost the sides of the cake with a thin layer of frosting (the crumb coat) to seal in any cake crumbs. Place in the fridge for 20 minutes.
  • Remove from the fridge and frost the sides and top with swirls of frosting. Optionally, decorate the sides or top with the additional chopped walnuts.

Notes

  1. Pan Sizes: 
    • two 9-inch round cake pans - bake time about 30-35 minutes
    • three 8-inch round cake pans - bake time about 25 minutes
    • tow 8-inch round cake pans with high sides - bake time about 35-40 minutes
  2. Nuts: Nuts are optional. Be sure that they are finely chopped - otherwise the cake can be more difficult to slice. 
  3. Carrots: Peel carrots first, then grate with a fine grater. Do not use a bag of shredded carrots from the grocery store - these are too large
  4. Raisins: If you'd like to add raisins, soak 1/2 cup in warm water for 15 minutes. Discard the water and pat dry the raisins. Reduce the walnuts to only use 1/2 cup.
  5. Cream Cheese: Ensure that the cream cheese is full-fat, brick-style cream cheese.
  6. Make Ahead Tips: Cake layers can be made the day before you plan to serve. Cool fully, then wrap tightly and store in the fridge overnight. Cake layers can also be wrapped tightly then placed in a freezer bag or wrapped again in foil and frozen for up to 2 months. Thaw in the fridge. 
  7. Storage: Store leftovers covered, or in an airtight container in the fridge for up to 4 days. 
  8. Nutrition: Details provided are an estimate only and based on 1 slice with frosting, assuming that the cake is sliced into 12 uniform pieces. 

Nutrition

Calories: 856kcal | Carbohydrates: 97g | Protein: 9g | Fat: 50g | Saturated Fat: 19g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 405mg | Potassium: 304mg | Fiber: 2g | Sugar: 73g | Vitamin A: 5431IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 2mg