Carrot Cake

This Carrot Cake features decadent cream cheese frosting slathered between layers of moist, perfectly spiced cake. Chopped pecans give texture, while buttermilk and finely shredded carrots make the cake ultra-moist. This would make a beautiful centerpiece for any holiday dessert table.

Tips for Success

• Make sure to finely shred the carrots so that they disappear into the cake. I like to shred the carrots through the fine grater attachment on the food processor, then use the blade attachment and pulse 3 times to mince the shredded carrot.
• What cake pans should I use? This recipe calls for using 9-inch cake pans. The pans I use are heavy-duty, non-stick, and have straight (not sloped) sides which help to create a nice straight-sided cake.
• Can I use smaller cake pans? 8-inch cake pans will work, but will require a few more minutes of bake time, since there’s less surface area.
• What if the cakes cave in? Carrot cake is very heavy due to the moisture content and the nuts, and the center of the cake can sometimes get pulled inwards even when properly baked. It’s important not to use a cake pan smaller than 8-inch to minimize caving. If your cake caves in quite a bit and the appearance bothers you, you can use a sharp serrated knife to level the outer edge before stacking and frosting.
• Speed up the cooling process (and keep the cakes extra moist). When the cakes come out of the oven, let them cool for just a few minutes, then turn them out onto plastic wrap. Wrap tightly and place in the refrigerator until cold, about 1 hour.

Carrot Cake

5 from 3 Ratings

This Carrot Cake recipe features decadent cream cheese frosting slathered between layers of moist, slightly spiced cake. Perfect for an Easter dessert table!

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Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings: 12 slices

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Ingredients

For the Cake

• 3 cups all-purpose flour , spooned and leveled
• 1 tablespoon baking soda
• 1 tablespoon baking powder
• 1 tablespoon ground cinnamon
• 3/4 teaspoon coarse salt
• 1/2 teaspoon nutmeg
• 5 large eggs , room temperature
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1 & 1/2 cups firmly packed brown sugar
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk
• 1 & 1/2 pounds carrots , peeled and shredded finely
• 3/4 cup finely chopped pecans

For the Frosting

• 16 ounces cream cheese , softened
• 1 cup (2 sticks) salted butter, softened
• 4 to 6 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

• Position a rack in the middle of the oven and preheat to 350F. Spray 3, 9-inch cake pans with cooking spray, and line the bottoms with rounds of parchment.
• In a medium bowl sift together 3 cups flour, 1 tablespoon EACH baking soda, baking powder, and cinnamon, 3/4 teaspoon coarse salt, and 1/2 teaspoon nutmeg. In a separate large bowl, whisk together 5 large eggs, 1 cup vegetable oil, 1 cup granulated sugar, 1 & 1/2 cups packed brown sugar, 1 teaspoon vanilla extract, and 3/4 cup buttermilk until well blended.
  
• Add the flour mixture to the wet mixture and mix until just combined.
  
• Fold in 1 & 1/2 pounds finely shredded carrots and 3/4 cup finely chopped pecans.
  
• Evenly divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, about 25-35 minutes. Let the cakes cool in the pans for at least 15 minutes, before inverting them onto a wire rack to cool completely.
  
• While the cakes are cooling, make the frosting. Using an electric mixer, beat together 16 ounces softened cream cheese and 1 cup softened butter on medium-high speed until creamy and smooth. Add in 4 cups of powdered sugar and 1 teaspoon vanilla extract and beat until smooth, adding more powdered sugar if necessary to achieve a spreadable frosting consistency and preferred level of sweetness. (I usually end up using 5 cups.)
  
• Assemble Cake: Make sure the cakes are completely cooled before assembly. Level the cakes, if necessary and desired, by slicing a very thin piece off the top. Place 1 layer on a serving plate and add one quarter of the frosting (about 1 cup), smoothing it over the layer edge to edge, add the second layer and repeat using another quarter of the frosting (about 1 cup.) Top with the third layer and spread with the rest of the frosting, smoothing it over the tops and sides of the cake.
  
• To create a semi naked cake, use an offset spatula or plastic scraper to gently remove frosting as you spin the cake until desired look is achieved.
  
• Garnish with chopped pecans, or other desired toppings. Serve immediately or refrigerate and then bring to room temperature before serving.
  

Video

Notes

Swap out the nuts. You could substitute walnuts for the pecans, if preferred, or even omit them completely.

Other optional add-ins. Add in up to 1/2 cup raisins or 1 cup of shredded toasted coconut for additional flavor and texture.

Add more spices. Allspice, cardamom, or ginger can be added for a stronger spice flavor.

Nutrition

Calories: 859kcal | Carbohydrates: 128g | Protein: 10g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 754mg | Potassium: 489mg | Fiber: 3g | Sugar: 98g | Vitamin A: 10596IU | Vitamin C: 3mg | Calcium: 172mg | Iron: 3mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Dessert

Cuisine: American

Keyword: best carrot cake, carrot cake with cream cheese frosting, carrot layer cake, easter dessert

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Decorating Ideas

• Semi-naked cake frosting. To achieve the semi-naked look, use a plastic scraper to gently remove frosting as you spin the cake. You can remove as much or as little of the frosting as desired.
• Pipe frosting carrots. Try saving 1/4 cup of the frosting and color most of it orange with food coloring, and a small amount of it bright green. Place in two separate piping bags or plastic ziploc bags with the corner cut off, and pipe simple little carrots onto the cake.
• Add other garnishes. You could also garnish with spiralized fresh carrot or toasted coconut flakes.

How to Store Carrot Layer Cake

• Storing leftovers. This carrot cake with cream cheese frosting will keep in the fridge, tightly covered for up to 4 days. If you have extra frosting, smear it on the cut edge of the cake to cover it completely. This will help protect the cake from the air in the fridge, keeping it moist for longer. I like to allow it to sit on the counter for a bit to come to room temperature before enjoying leftovers.
• To freeze. You can freeze this frosted carrot cake by placing the assembled cake in the freezer for an hour to set the frosting. Once the frosting is frozen and firm, wrap the cake in two layers of plastic wrap and again in foil. For best results, freeze no longer than 2 months. Thaw in the fridge overnight, then allow it to sit on the counter for a bit to come to room temperature.

More Easter Recipes:

• Hot Cross Buns
• Honey Glazed Ham
• Pea Salad
• Hummingbird Cake
• Peanut Butter Eggs
• Broken Glass Jello

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!