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 🙂
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 moms tried and true recipe for Carrot Cake!
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 stopper with all the flowers on the sides! 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
Ingredients
For the Carrot Cake
- 2 cups white sugar
- 1 ½ cups vegetable oil or coconut oil
- 4 large eggs
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ 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
- ½ cup 1 stick unsalted butter, room temperature
- 4 teaspoons vanilla extract
Instructions
- Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 ½-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.
- 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.
- Using a mixer, beat all frosting ingredients in medium bowl until smooth and creamy.
- 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.
- Top with flowers and decorations as desired
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
what flowers did you use and what was the greenery?
the flowers are Calendula - and the greenery is carrot tops!
Are the calendula edible?
yes!! otherwise I wouldn't have used them
Yum!! I'm TOTALLY going to try this asap, but quick question - have you tried this recipe adding either raisins or pineapple? When I've had carrot cake, it occasionally has both, and was just wondering what quantities you would add to the cake? Thanks! : )
I prefer my carrot cake with neither - but you could absolutely add raisins no prob. 1 cup will do it. Pineapple will change the consistency and wetness of the batter
Yep, I figured pineapple would do that and I don't wanna mess up a good thing! Thanks so much for the response Gaby!
Can I make the cake ahead of time and frost day of?
absolutely - just wrap the layers up really well in plastic wrap and I'd freeze. Then thaw and frost
Hi Gaby! Do you have any idea how many cupcakes this would make? Thanks!
I don't - sorry!
Hi Gaby, is this recipe you put together already doubled to make the layered cake or should I double what you have put together there? Thanks!
it's already doubled
I made this cake for a colleagues birthday at the office and not only did it look professional, all my co-workers loved it! Better than we get at one of our favorite lunch places!
Didn’t do the cool flowers but crushed some specculos along the edge...I will absolutely make this again! And....
The cream cheese frosting is to die for!
Next time you make it try it with browned butter in the frosting. If is amazing. Love you site.
Beautiful cake! I would love to make this for a baby shower. Do you have a tutorial for putting together the floral cake topper? 🙂
no tutorial but that's a great idea!!
Hooray, carrot cake without pineapple! And so beautiful!
OMG this cake looks phenomenal! Just gorgeous, especially with the flower topping and semi-naked icing. Love carrot cake too 🙂
This cake is stunning!
This cake is amazing!!!!! I made it for Easter yesterday and it was a HUGE hit!
I need this stat!!! Love, love, love carrot cake!!
This cake is absolutely gorgeous! I can only imagine how amazing it tastes!
Looks beautiful and sounds delicious! I love the modern day twist you put on the decorations! Thanks for sharing Gaby!