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.

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

Description

Layered Carrot Cake is a moist and flavorful dessert packed with grated carrots, crushed pineapple, and crunchy walnuts. This delicious cake is topped with a slightly spiced cream cheese frosting, making it a perfect treat for any occasion. Whether you’re celebrating a special event or simply indulging in a sweet craving, this recipe is sure to satisfy your taste buds!

Ingredients

Units Scale

For the Carrot Cake:

2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup unsalted butter, melted and cooled
3/4 cup light brown sugar, packed
3/4 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
1/2 cup raisins

For the Cream Cheese Frosting:

16 ounces cream cheese, softened
1 cup unsalted butter, softened
5 cups powdered sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon

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Instructions

Prepare the Cake Pans
Preheat your oven to 350°F (175°C). Spray two 9-inch round cake pans with baking spray. Use a pastry brush to evenly coat the interior of the pans, then place a circle of parchment paper at the bottom of each pan (not up the sides). Spray the parchment lightly with baking spray and set aside.
Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, ground cinnamon, baking soda, sea salt, nutmeg, and ground cloves until well combined.
Blend Wet Ingredients
Using a stand mixer with a paddle attachment or an electric hand mixer, beat together the melted butter, light brown sugar, and granulated sugar until smooth. Add the eggs one at a time, mixing until fully incorporated, then add the vanilla extract.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture and stir until just combined. Scrape down the sides of the bowl and mix for another 30 seconds to ensure even incorporation.
Fold in Additions
Gently fold in the grated carrots, drained pineapple, half of the chopped walnuts, and raisins. Stir until these ingredients are evenly distributed throughout the batter.
Bake the Cakes
Divide the batter evenly between the prepared cake pans and smooth out the tops. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out with a few crumbs (but no wet batter). Allow the cakes to cool in their pans for 10 minutes before inverting them onto a wire rack to cool completely.
Prepare the Frosting
While the cakes are cooling, whip the cream cheese and softened butter together in a stand mixer until smooth and creamy. Add the powdered sugar, vanilla extract, and ground cinnamon. Mix on low speed until combined, then increase speed to medium-high and whip until light and fluffy, about 2 minutes.
Assemble the Cake
Place one cake layer, bottom side down, on a serving platter. Spread 1½ cups of cream cheese frosting on top, smoothing it out to the edges. Place the second cake layer on top, bottom side up. Coat the entire cake with a crumb coat (a thin layer of frosting) and refrigerate for at least 2 hours to set.
Decorate and Serve
Frost the cake with the remaining cream cheese frosting. Press the remaining chopped walnuts along the bottom edge of the frosted cake. Slice and serve this beautiful layered carrot cake!

Notes

The nutmeg and clove add a warm depth of flavor, but you can substitute them with extra cinnamon if desired.
Feel free to omit or adjust the amounts of pineapple, nuts, or raisins depending on your preference. Golden raisins work as a great alternative to regular raisins if you prefer a milder flavor.
Ensure the cake layers are completely cooled before frosting to prevent the frosting from melting.
The cake layers can be baked ahead and frozen for easier assembly later.
For tall layers and a more dramatic presentation, use high-sided 8-inch cake pans and adjust the baking time slightly.

Nutrition

Serving Size: 1 slice
Calories: 605
Sugar: 75
Sodium: 375
Fat: 37
Saturated Fat: 18g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 64
Fiber: 8g
Protein: 0g
Cholesterol: 120 mg