We’re fully obsessed with our mom’s carrot cake recipe. It is one of our favorites for a reason. We’ve made a layer cake version, a cupcake version, a sheet cake version, but this new version may just be our favorite one yet… We’re making our mom’s famous carrot cake in a 12 layer version. This cake has 6 layers of moist carrot cake with 6 layers of vanilla bean cream cheese icing. It’s the perfect ratio of both icing and cake in every bite.
Tips for the Perfect Carrot Cake:
- Carrots – do not buy the pre-grated carrots. These carrots are too thick and dry for the cake. They will sit inside the cake as a mix-in instead of melting into the cake layers for a perfectly moist carrot cake sponge.
- Crushed pineapple – we know this sounds like a strange ingredient but trust us, this makes the cake. Buy one of the small cans, drain it slightly, and place the entire contents into the batter. As the cake bakes, the pineapple releases juice and acidity into the cake that makes for balanced, moist layers.
- Cream cheese icing – yes, you can use other icing here but why would you? Cream cheese is the perfect pairing for a carrot cake. You could also use our brown butter version here.
Carrot Cake FAQs:
Can I use butter instead of oil?
We have not made this with melted butter instead of oil but recommend oil for two main reasons: 1. Oil cakes tend to be more tender than butter cakes 2. Oil cakes tend to stay moister longer than butter cakes. Although we prefer the flavor butter, in this case, the oil creates such a moist, tender cake that it is our preferred fat.
Can I make this into cupcakes or a sheet cake?
Yes – this can be made into a sheet cake or cupcakes. The bake time will just need to be reduced if making it into cupcakes. Use the toothpick test to know when the bake is baked.
Can I use pre-shredded carrots?
We prefer peeling and shredding the carrots with a grater or food processor vs the pre shredded bags. Although the bags are convenient, we prefer shredding them at home. The pre-shredded are a little too thick and dry. Since they dry out a little in the bag, it does not result in as moist of a cake.
12 Layer Carrot Cake
Ingredients
- 2 1/4 cup vegetable oil 540 ml
- 3 cups sugar 600 g
- 6 eggs
- 3 cups all purpose flour 360 g
- 1 tablespoon baking powder 15 ml
- 1 tablespoon baking soda 15 ml
- 1 teaspoon salt 5 ml
- 1 tablespoon ground cinnamon 15 ml
- 2 teaspoons ground cardamom 10 ml
- 4.5 cups grated carrots 1 32 oz bag of carrots before peeling
- 1.5 cup chopped nuts or unsweetened coconut optional
- 1.5 small can crushed pineapple lightly drained 12 oz or 1.5 8 oz cans
Cream Cheese Icing:
- 2 sticks butter 226 g or 1 cup
- 2 sticks cream cheese 452 g or 2 cups
- 1/2 teaspoon salt
- 1 teaspoon almond extract optional 5 ml
- 1 tablespoon vanilla bean paste 15 ml
- 6-8 cups powdered sugar Depending on how stiff you want the icing
Instructions
- Pre-heat oven to 350 degrees.
- Grease and line a 3 8” pans with parchment paper
- In a large bowl, whisk together oil and sugar. Add eggs one at a time until well combined.
- Add dry ingredients and mix until just combined.
- Add in pineapple and grated carrots and mix until just combined.
- Pour into prepared pans and bake for ~45 minutes (it may take more or less depending on the oven so make sure to cook until a toothpick comes out clean)
Cream Cheese Icing:
- In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
- On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
- Add salt, almond extract, and vanilla. Whip until combined
- On low speed, add the powder sugar ½ cup at a time
- Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes). Set aside
- Cut the 3 cake layers in half creating 6 even layers. We like to do this with a serrated knife (we also cut off any domes that are on the top)
- Spread icing over the cooled, each cake layer (about ⅙ at a time) and spread it so it forms an even layer
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