Layered Carrot Cake Recipe

Name: Layered Carrot Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; ½ teaspoon fine sea salt; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; 1 cup unsalted butter, melted and cooled; ¾ cup light brown sugar, packed; ¾ cup granulated sugar; 3 large eggs; 2 teaspoons vanilla extract; 3 cups grated carrots; 8 ounces canned crushed pineapple, drained well; 1 cup chopped walnuts, divided; ½ cup raisins; 16 ounces cream cheese, softened; 1 cup unsalted butter, softened; 5 cups powdered sugar; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon

This magnificent Layered Carrot Cake is the ultimate crowd-pleaser that combines moist, spice-infused cake layers with luscious cream cheese frosting. With perfectly balanced sweetness from carrots, pineapple, and raisins, plus delightful texture from walnuts, this cake delivers everything you want in a classic carrot cake but with extra finesse. It’s impressive enough for special occasions yet simple enough to make when you’re craving something truly special!

Why You’ll Love This Recipe

Perfect Texture: The combination of grated carrots, crushed pineapple, and walnuts creates an incredibly moist cake with wonderful texture in every bite.
Balanced Flavors: Warm spices like cinnamon, nutmeg, and cloves complement the natural sweetness of carrots and pineapple without overwhelming them.
Make-Ahead Friendly: You can bake the layers in advance and freeze them, making this perfect for planning ahead for special occasions.
Crowd-Pleaser: This cake consistently impresses guests – even those who claim not to like carrot cake often change their minds after trying this version!

Ingredients You’ll Need

All-purpose flour: The foundation of our cake, providing structure while still allowing for a tender crumb.
Cinnamon, nutmeg, and cloves: This winning combination of warm spices gives the cake its distinctive flavor profile and wonderful aroma.
Baking soda and salt: Essential ingredients for proper rise and flavor enhancement.
Butter: Adds richness and moisture to the cake layers.
Brown and granulated sugars: The combination provides the perfect balance of sweetness and depth of flavor.
Eggs: Act as a binding agent and contribute to the cake’s structure and richness.
Vanilla extract: Enhances all the other flavors in the cake.
Carrots: The star ingredient! Provides natural sweetness, moisture, and wonderful texture.
Crushed pineapple: A secret ingredient that adds incredible moisture and subtle tropical sweetness.
Walnuts: Delivers wonderful crunch and nutty flavor that contrasts beautifully with the soft cake.
Raisins: Offers chewy texture and natural sweetness throughout the cake.
Cream cheese and butter: The essential base for a rich, tangy frosting that pairs perfectly with the spiced cake.
Powdered sugar: Sweetens the frosting while keeping it smooth and spreadable.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to customize your carrot cake? Here are some delicious twists:

Nut Options: Swap walnuts for pecans or toasted hazelnuts for a different nutty profile.
Coconut Addition: Add 1 cup of shredded coconut to the batter for tropical flair.
Spice It Up: Add 1 teaspoon of ground ginger or cardamom for an extra dimension of flavor.
Alternative Dried Fruits: Replace raisins with dried cranberries, chopped dried apricots, or golden raisins for a different sweetness.
Cream Cheese Alternatives: Try a maple cream cheese frosting by adding 2 tablespoons of pure maple syrup to the frosting mix.

How to Make Layered Carrot Cake

Step 1: Prepare Your Pans

Preheat the oven to 350°F. Thoroughly spray two 9-inch cake pans with baking spray, using a pastry brush to ensure even coating. Place a parchment paper circle in the bottom of each pan and spray again.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, cinnamon, baking soda, salt, nutmeg, and cloves until well combined.

Step 3: Prepare Wet Ingredients

Using a stand mixer with paddle attachment (or hand mixer), blend the melted butter with both sugars until smooth. Add eggs one at a time, incorporating each fully before adding the next. Mix in the vanilla extract.

Step 4: Combine Wet and Dry Ingredients

Add the dry ingredients to your wet mixture, stirring just until combined. Scrape down the sides and give a final 30-second mix to ensure everything is incorporated.

Step 5: Add Mix-ins

Fold in the grated carrots, well-drained pineapple, half the walnuts, and all the raisins until evenly distributed throughout the batter.

Step 6: Bake

Divide the batter evenly between the prepared pans, smoothing the tops. Bake for 30-35 minutes, until a toothpick inserted into the center comes out mostly clean with just a few crumbs.

Step 7: Cool

Allow cakes to cool in pans for 10 minutes, then invert onto wire racks and remove parchment paper. Let cool completely before frosting.

Step 8: Make the Frosting

Whip the softened cream cheese and butter until smooth and fluffy. Add vanilla, powdered sugar, and cinnamon, mixing initially on low then increasing to medium-high for about 2 minutes until light and airy.

Step 9: Assemble the Cake

Place one cake layer bottom-side down on your serving platter. Spread 1½ cups of frosting evenly to the edges. Place the second cake layer bottom-side up on top.

Step 10: Frost and Decorate

Apply a thin crumb coat all over the cake and refrigerate for at least 2 hours. Once set, finish frosting with the remaining cream cheese frosting and decorate the bottom edge with the reserved chopped walnuts.

Pro Tips for Making the Recipe

Carrot Preparation: Use the large holes on a box grater for perfect carrot texture. Avoid pre-shredded carrots as they’re typically too dry.
Room Temperature Ingredients: Make sure your eggs, butter, and cream cheese are at room temperature for the smoothest batter and frosting.
Pineapple Draining: Don’t skip thoroughly draining the pineapple. Excess moisture can make your cake too wet.
Don’t Overmix: Mix the batter just until ingredients are incorporated to keep the cake tender.
Frosting Consistency: If your frosting seems too soft, refrigerate it for 15-20 minutes before applying to the cake.
Crumb Coat Success: The chilling step after applying the crumb coat is crucial for a clean final frosting look.

How to Serve

Carrot cake is versatile and pairs wonderfully with many beverages and accompaniments:

Perfect Pairings:

Serve with strong coffee or espresso to balance the sweetness
Pair with a glass of sweet dessert wine like Sauternes or Moscato
Offer alongside vanilla bean ice cream for an extra indulgent dessert

Presentation Ideas:

Garnish cake slices with small marzipan carrots for special occasions
Dust the top with a light sprinkle of cinnamon before serving
Add a small edible flower to each plate for an elegant touch

Make Ahead and Storage

Storing Leftovers

Store this cake in an airtight container in the refrigerator for up to 5 days. The flavor actually improves after a day as the spices meld together!

Freezing

You can freeze unfrosted cake layers tightly wrapped in plastic wrap and aluminum foil for up to 3 months. The fully frosted cake can also be frozen for up to 1 month – place it in the freezer uncovered until firm, then wrap well in plastic wrap and foil.

Reheating

For the best taste and texture, let refrigerated slices come to room temperature for about 30 minutes before serving. If you’ve frozen individual slices, thaw them overnight in the refrigerator.

FAQs

Can I make this cake without pineapple?

Absolutely! The pineapple adds moisture and subtle sweetness, but you can omit it and add an extra ½ cup of grated carrots instead. Your cake will still be delicious, though slightly less moist.

Why did my cake sink in the middle?

This typically happens when the cake is underbaked or when the oven door is opened too early in the baking process. Make sure your oven is properly preheated and resist peeking until at least 25 minutes into baking time. Also, check that your baking soda is fresh!

Can I make this into cupcakes instead?

Yes! This recipe will make approximately 24 cupcakes. Fill lined cupcake tins about ⅔ full and bake at the same temperature for 18-22 minutes. Let cool completely before frosting.

How far in advance can I make this cake?

You can bake the cake layers up to 2 days ahead and store them well-wrapped at room temperature. The assembled and frosted cake tastes best when made no more than 24 hours in advance, kept refrigerated. Let it sit at room temperature for 30 minutes before serving.

Final Thoughts

This Layered Carrot Cake is truly something special – the kind of recipe that becomes a treasured family favorite passed down through generations. The combination of moist, spiced cake layers with tangy cream cheese frosting creates pure dessert magic. Whether you’re baking for a celebration or simply craving something homemade and delicious, this cake delivers incredible flavor in every bite. Give it a try and watch it become your new go-to cake recipe!