Layered Carrot Cake with Cream Cheese Frosting

Is there really anything better than Layered Carrot Cake 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

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 fam’s tried and true recipe for Carrot Cake! Because I’m me, I doubled to the recipe to make a 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 I know you guys are going to love it!

Carrot Cake with Cream Cheese Frosting


Layered Carrot Cake with Cream Cheese Frosting

Layered Carrot Cake with Cream Cheese Frosting


    For the Carrot Cake
  • 2 cups all purpose flour
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoons ground nutmeg
  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 3 1/2 cups grated carrots
  • For the Cream Cheese Frosting
  • 8 ounces cream cheese, room temperature
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 1 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract


    For the Carrot Cake
  1. Preheat oven to 350°F. Lightly grease two 9-inch diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with light greased parchment paper.
  2. In a large stand mixer, whisk together the flour, sugars, salt, baking powder, baking soda, ground ginger and ground nutmeg over low speed to combine.
  3. Add in the eggs, vegetable oil and grated carrots and mix until fully combined.
  4. Pour the batter into the prepared pans, dividing equally. Slide the pans into the oven and bake for 30 minutes until done. Remove the cakes from the oven and let cool completely before removing them from the pans.
  5. Once cooled, place 1 cake layer on cake stand. Spread with 1 cup frosting. Top with another cake layer. Using an offset spatula, spread remaining frosting in decorative swirls over sides and top of cake. Serve as needed.
  6. For the Cream Cheese Frosting
  7. Place cream cheese in a large stand mixer and beat on low speed.
  8. Gradually add butter, and continue beating until smooth and well blended. Carefully add in the confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.

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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. 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’

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

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

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