Layered Carrot Cake

Is there really anything better than Layered Carrot Cake slathered with Cream Cheese Frosting? I don’t think so! And if there is, I have yet to discover it 🙂

Layered Carrot Cake with Cream Cheese Frosting from (@whatsgabycookin)

With Easter right around the corner, and all sorts of other Spring celebrations (baby showers, birthdays, outdoor picnics etc) I thought it was high time to share my families tried and true recipe for Carrot Cake!

Layered Carrot Cake with Cream Cheese Frosting from (@whatsgabycookin)

Because I like to live by the “more is more” motto, I doubled to the recipe to make a TRIPLE Layered Carrot Cake and then topped it off with a healthy dose of Cream Cheese Frosting. It’s a little/big slice of perfection and it’s a show stopped with all the flowers on top! You can decorate this with any number of toppings – or just keep it simple and frosted. I looooooove to add a flower moment on the cake – it makes it more of a centerpiece AND a dessert basically killing 2 birds with one stone. ON BRAND! I know you guys are going to love this one.

Layered Carrot Cake with Cream Cheese Frosting from (@whatsgabycookin)


Layered Carrot Cake with Cream Cheese Frosting

Yield: Serves 10+

Layered Carrot Cake with Cream Cheese Frosting


    For the Carrot Cake
  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 4 large eggs
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 3 cups finely grated peeled carrots (about 1 pound)
  • For the Cream Cheese Frosting
  • 4 cups powdered sugar
  • 2 8-ounce packages cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 4 teaspoons vanilla extract


  1. Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using a large mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots.
  2. Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely.
  3. Using a mixer, beat all frosting ingredients in medium bowl until smooth and creamy.
  4. Place 1 cake layer on platter. Spread with 1 cup frosting on top. Top with another cake layer. Spread with 1 cup frosting. Top with remaining cake layer. And more swirls of icing on top.
  5. Top with flowers and decorations as desired

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

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  1. Spring is all about carrot cake for me. My brother, FIL and dad all have birthdays now and all love carrot cake. Yum, yum! This one looks so dense and moist. All necessary for a carrot cake.

  2. Best tasting Cream Cheese Frosting I have ever made….and easiest!! Thanks for sharing!!

  3. Carrot Cake is one of my favorite desserts and then you add in rich and delicious cream cheese frosting.

    Seriously, why aren’t we neighbors? There would be guac and cake and margaritas and frivolity. 😉 Have a great week, darlin’

  4. This looks delicious! How do you think using coconut oil in place of the vegetable oil would work out?

  5. My frosting wasn’t as thick as yours but everything else was great. Did I maybe use to much confectioners sugar?

  6. Looks beautiful and sounds delicious! I love the modern day twist you put on the decorations! Thanks for sharing Gaby!

  7. OMG this cake looks phenomenal! Just gorgeous, especially with the flower topping and semi-naked icing. Love carrot cake too 🙂

  8. Beautiful cake! I would love to make this for a baby shower. Do you have a tutorial for putting together the floral cake topper? 🙂

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