Layered Carrot Cake

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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 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 moms tried and true recipe for Carrot Cake!

Layered Carrot Cake 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 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 from (@whatsgabycookin)
Layered Carrot Cake from (@whatsgabycookin)

Layered Carrot Cake with Cream Cheese Frosting

Author: Gaby Dalkin
4.8 from 27 votes
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.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine English
Servings 10 servings


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


  • 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


Make sure and clear room in the fridge during baking. This frosting requires refrigeration.

Nutrition Information

Calories: 949kcal | Carbohydrates: 113g | Protein: 7g | Fat: 54g | Saturated Fat: 17g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 680mg | Potassium: 220mg | Fiber: 2g | Sugar: 90g | Vitamin A: 7176IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

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


  1. THIS IS THE ABSOLUTE BEST RECIPE I HAVE FOUND FOR CARROT CAKE! I made it and took it to a potluck and EVERYBODY loved it! Thank you so much for sharing! Love love love it!!!

  2. 5 stars
    I cut this recipe in half and made a small sheet cake. Best cake I’ve ever had. So fluffy, and I enjoyed not having huge carrot pieces. Fine grate is key!
    Can I eat this every day?

  3. Carrot tops or “leaves from a flower in your garden”? I saw 2 different responses to what the leaves were so wanted to confirm. Would any leaves that were washed work if they were not eaten or are carrot tops better?

    1. the answer is both - just make sure what you're using is edible!!

      CARROT TOPS more festive IMO

  4. 5 stars
    I have made this a few times now, and everyone who has it is obsessed (even those who "don't like carrot cake"). Unlike typical dense and nutty carrot cake, this cake is so moist and fluffy. At first the batter seems thick, but once you add the shredded carrot the consistency immediately loosens up. Still trying to figure out how to not get lumps in my icing though!! Thanks Gaby!!

  5. 5 stars
    My friend, Hilary, just made this for Easter yesterday. It was DELICIOUS!! She was competing against my Mother's famous recipe ...... well, I think we have a new recipe in town :)) Thanks to you and your Mom for sharing!

  6. 5 stars
    Made this for Easter and it was DIVINE!! Now I just need to figure out how to make mine as beautiful as yours!

    1. cake can be stored on the counter in an airtight container! (fridge dries cakes out!) and will last on the counter for a few days

  7. So I’ve made this before and loved it. But I have a question- I want to make these as cupcakes, but I’m wondering if filling the cupcakes with frosting would be a good idea or make it too sweet. Thoughts?

  8. 5 stars
    I made this for Easter and it was a huge hit. The best Carrot Cake I've ever had. Even better then our local bakery and there's is fantastic. Thanks Gaby!!

  9. Do you think your edible flowers were dandelions? Trying to research all the edible flowers that I could find at a local New Orleans farmer's market. LOVE your beautiful cake!!!!

4.78 from 27 votes (15 ratings without comment)

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