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.

5 STAR REVIEW
Even though I absolutely adore my carrot cake cookies and Brazilian carrot cake with chocolate icing, nothing quite beats a traditional three-layer carrot cake recipe.
This homemade carrot cake is, hands down, one of my favorite Easter desserts. It’s super moist and decadent, with a tangy cream cheese frosting between layers of perfectly spiced cake. While any carrot cake with cream cheese frosting is good, the three layers just give it such an elegant touch that makes it perfect for the 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
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
Nutrition
Other Notes

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:
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Going to try making this gluten free (w/1:1 GF flour) for my daughter today. Any advice?
It looks so delicious and I LOVE your recipes!
Hi Mary Ann! I’m not a gluten free baker and have not tested this recipe that way, so unfortunately I can’t vouch for results. Fingers crossed for you!
Will this recipe work for a 9×13 pan?
Hi Gary – I’d have to do further testing to completely vouch for results, but I think it could. My Hummingbird Cake has similar measurements and turns out fine when converted. Try it? Grease and flour a 9×13 pan and pour the batter in an even layer. Bake 40-45 minutes or until a toothpick tester in the center comes out. You’ll need way less frosting, since it’s only 1 layer.
Can I cut this recipe in half? There is just me and even sharing the cake half would be a lot. I was thinking of using a deep 8×8 glass dish. Do you think this would work? Thank you, It looks really yummy.?
Hi Raylene – I would have to test it myself before vouching for results, sorry. You could always make it as instructed and freeze the other half. Or make cupcakes and freeze whatever you don’t use. Fill liners 3/4 way full and bake between 18-22 minutes until a toothpick comes out clean.
This was the best carrot cake! Everyone raved about it!
I’ve tried so many carrot cake recipes over the years but this is hands down the best one!