Layered Carrot Cake

Posted on June 6, 2025

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Layered Carrot Cake

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  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 1x
  • Category: Dessert

Ingredients

**Carrot Cake:**

  • – 2 1/4 cups vegetable oil
  • – 3 cups sugar
  • – 6 eggs
  • – 3 cups all-purpose flour
  • – 1 tablespoon baking powder
  • – 1 tablespoon baking soda
  • – 1 teaspoon salt
  • – 1 tablespoon ground cinnamon
  • – 2 teaspoons ground cardamom
  • – 4 1/2 cups grated carrots (about 1 32-oz bag before peeling)
  • – 1 1/2 cups chopped nuts or unsweetened coconut (optional)
  • – 1 1/2 small cans (12 oz total crushed pineapple, lightly drained)

**Cream Cheese Icing:**

  • – 2 sticks (1 cup butter, softened)
  • – 2 sticks (2 cups cream cheese, softened)
  • – 1/2 teaspoon salt
  • – 1 teaspoon almond extract (optional)
  • – 1 tablespoon vanilla bean paste
  • – 6-8 cups powdered sugar (depending on desired stiffness)


Instructions

**Carrot Cake:**

  1. Preheat the oven to 350°F.
  2. Grease and line three 8-inch cake pans with parchment paper.
  3. In a large bowl, whisk together the oil and sugar. Add the eggs one at a time, mixing well after each addition.
  4. Add the flour, baking powder, baking soda, salt, cinnamon, and cardamom to the wet ingredients. Mix until just combined.
  5. Fold in the grated carrots and pineapple until just combined.
  6. Divide the batter evenly among the prepared pans.
  7. Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cakes to cool completely before icing.

**Cream Cheese Icing:**

  1. In a large bowl or stand mixer, beat the softened butter and cream cheese on medium-high speed until fluffy (about 2 minutes).
  2. Add the salt, almond extract, and vanilla. Mix until combined.
  3. On low speed, gradually add the powdered sugar, 1/2 cup at a time.
  4. Once all the sugar is added, increase the speed to medium-high and whip until light and fluffy (about 2 minutes).
  5. Spread the icing generously over each layer of the cooled cake, stacking them as you go. Cover the top and sides with icing as well.

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