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 a spectacular-looking carrot cake! Will be making this for Easter this weekend. Can you share what the decorations are made of, and how to make them?
the decorations are just edible flower petals and leaves!
If I bake it in a 9x13 pan, should I adjust the cooking time?
yes but I can't say for sure since I didn't test it that way! But when a knife is inserted in the middle and it comes out clean, you're cook! I'd start at 30 mins
This is beautiful, what are the green leaves used for decoration?
they were from a flower in the garden!
If you don't double the recipe, would you make it in a 9x13?
for sure could do it in a 9x13
If I don’t have any oil can I replace with butter or half butter half water?
butter yes - never tried with water
This is the most beautiful cake ever!!!
I want to know exactly what flowers you used for this so I can make this beautiful baby!
Hi I am making your carrot cake ahead of time. Would it be possible to make the sponge, freeze then at a later date, defrosted and assemble?
Appreciate any comments
Thank you
Miss Wilson
totally!
I have made this cake before and absolutely love it. Do you have oven heat and timing recommendations for turning these into cupcakes. My friend is getting married and we’re all helping her make finger food desserts. I would love to make some carrot cake cupcakes.
same temp - but I'd start at 20 minutes to test done-ness
I made this for Easter 2019 and wow — what a hit!! I have definitely found my new favorite carrot cake recipe. I added a cup of chopped and toasted walnuts and it really made it. The frosting is a bit runny but firms up nicely and created a very rustic look. Thank you, Gaby!!
Love carrot cake but never been quite so excited. Stunning. Que bella!
I really like this easy way to decorate an Easter classic cake! Thanks!
Gaby, if I were to add 1 cup crushed pineapple and 1 cup walnuts, I'm thinking I'd reduce the oil by 1/2 cup. What do you think?
haven't tried it so I can't say! wouldn't want to speculate in case it didnt work
I added pecans and left the oil and it came out great. I also added a tsp of ground ginger and vanilla to the cake. Did realize there was vanilla in frosting so reduced by one tsp there. I’m sure it’ll be devoured for Easter dinner tomorrow. Mom already ate all the scraps!
Yay - a carrot cake with no raisins!
AGREED
This is the most beautiful carrot cake I have EVER seen! Almost too good to eat - NOT!!