Kitchen-by-the-Sea

Layered Carrot Cake

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Mom’s viral carrot cake, but in a 3 layer cake form may just be our new favorite version. We love this carrot cake in just about any form. Whether it is the sheet cake version or the cupcake version, you can’t go wrong with our mom’s simple, one-bowl carrot cake. The cake is moist, lightly spiced and truly the best carrot cake we have ever had. This version has enough batter for 3 thick layers of carrot cake. Each layer is topped with a generous amount of vanilla bean cream cheese icing.

Carrot Cake Variations:

It’s no secret that we love this carrot cake just about any way. Sharing a few of our other favorites here.

  • Carrot Cake Cupcakes: This recipe can also be made into carrot cake cupcakes by following the bake time in the recipe linked.
  • Carrot Cake Sheet Cake: Instead of 3 layers, this cake can be made into a 9×13” sheet cake. To do this, the quantities are slightly smaller
  • Brown Butter Cream Cheese Icing: Instead of a classic cream cheese icing, this carrot cake can be made this a brown butter cream cheese icing. To do this, we follow the same recipe but just brown the butter before mixing. 

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.

Tips for the Perfect Carrot Cake:

  1. 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.
  2. 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.
  3. 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.
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Layered Carrot Cake

Prep Time 30 minutes
Cook Time 45 minutes
Cooling 1 hour
Total Time 2 hours 15 minutes
Servings 12

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)
  • Spread icing over the cooled, sheet cake in an even layer. This is a generous amount of icing, so add as much or little as you like

Related posts:

  1. Chocolate Lava Cakes For Two
  2. Burrata and Prosciutto sandwich
  3. Bakery Style Crumble

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Reader Interactions

Comments

  2. May I get the measures in grams? I am dying to make this cake but I am from Europe and we do not use cups here. This looks fabulous!

  3. I am so excited to make this for Easter dinner!! The pineapple is a new touch for me. Excited to try it! Will you be able to taste the pineapple a lot / be able to tell it is in there? Do I need to mash up the pineapple more?

    Thank you!!

  7. Lovely recipe, could I keep this in the fridge overnight to serve the next day or is same day best?

    • Beginning baker here! Sorry for silly question! It looks like in the pics you do not use the chopped nuts. If you do, when do you add those? With the dry ingredients to the batter? Thank you!!

    • This is close to my recipe except I never added cardamom or 32oz of carrots….I used 16oz and the vanilla bean to the icing….ohhhh these will be lovely additions. I am excited to make this lovely cake. Thank you for sharing.

  8. Hi ! Thank you for this fabulous cake. Is it possible to cook only 1 big cake with the measures above, and to cut it into 3 after ? Thank you 🙂

  9. So, it says to add nuts but, doesn’t say what to do with the nuts? Are they in the cake or for decorations after? Cause I also don’t see any nuts on y’all’s cake…?

  12. Hello!
    What would you recommend to substitute the flour with? I have a niece who has allergies but would like to make this for her.

  16. have you made this cake with just two layers? If so do you have the measurements that you can share?

  18. In the past I do not have the greatest luck icing cakes so I freeze it a bit so I don’t wreck the cake . Do I need to do that with this cake or will it spread nice ?

  20. Hello!! love this recipe, how do I achieve this super crushed carrot consistency? when I grate it in the food processor or greater it comes out different than yours

  23. 5 stars
    Made this for Easter and shared with friends and family! It was a HIT! Thanks for sharing,

  24. 4 stars
    This cake was delicious!! I love the added touch of pineapple. The icing was amazing! Love the addition of almond extract. The only downside is I think there’s too much oil. All my layers sunk in the middle and it was hard to stack. Otherwise delicious flavors!!!

  25. 5 stars
    I made the 9×13 non-layered version, and this is one of the best baked goods that I have ever made in my life. I think next time I would omit the almond extract (purely personal preference), but the cake itself was PERFECTLY moist and was a huge hit. Made it on a Saturday to serve Sunday, and it was still amazing on Monday.

  26. 5 stars
    This recipe is the BOMB! I will definitely be making this over and over for years to come!!!! The cardamom is so perfect in this cake👍🏾

  27. This cake looks delicious! I have a question about the icing do I use unsalted or salted butter, or does it not matter?

    Thanks 😊

  28. 5 stars
    Honestly, THE BEST carrot cake I’ve ever made. I made this for Easter for my family and got so, so many compliments! I can’t wait to make it again! Thank you!

  29. hi can you please add this recipe to pinterest so i can pin it for later. also would there be a big difference between crushed pineapple vs apple sauce?? thanks!

  30. 5 stars
    Can this recipe be used in a bundt cake pan? If so, what is the suggested temperature and baking time?