Layered Carrot Cake

There’s something about a Layered Carrot Cake that evokes the warmth of cozy gatherings with family and friends. I remember the first time I took a bite of this delightful cake at a fall get-together, and the explosion of flavors left me utterly enchanted. The layers, rich with grated carrots and spices, are enveloped in a creamy melting frosting that makes every slice feel like a treat. Whenever I make this cake, I can’t help but feel I’m creating sweet memories, one layer at a time. It’s perfect for birthdays, celebrations, or just because it’s a rainy day and you need a little pick-me-up. The best part? It’s not just about the taste; it’s also about the joy of sharing it with those you love. So grab your mixing bowls, and let’s dive into making this scrumptious cake!

Main Ingredients for Layered Carrot Cake

The ingredients for Layered Carrot Cake are a wonderful blend of flavors and textures that come together to create a moist and flavorful cake. The key players, like grated carrots, all-purpose flour, and warming spices, work in harmony to deliver that perfect bite. Each ingredient enhances the taste, making this cake a true delight.

• 2 cups all-purpose flour: The base of the cake, providing structure and a light texture.
• 2 teaspoons ground cinnamon: Adds a warm, spicy flavor that complements the carrots.
• 1 teaspoon ground allspice: Enhances the cake’s depth with its aromatic profile.
• 1 teaspoon baking soda: Helps the cake rise, ensuring a fluffy texture.
• ½ teaspoon salt: Balances the sweetness and elevates flavors.
• ½ teaspoon ground nutmeg: Adds a hint of warmth and complexity.
• ¼ teaspoon ground cloves: Provides a rich and fragrant spice note.
• 1 cup unsalted butter, melted and cooled: Contributes moisture and flavor for a rich cake.
• ¾ cup light brown sugar, packed: Adds a slight caramel flavor and moisture.
• ¾ cup granulated sugar: Sweetens the cake perfectly.
• 3 large eggs: Acts as a binder, helping to hold the cake together.
• 2 teaspoons vanilla extract: Introduces a lovely aromatic sweetness.
• 3 cups grated carrots: The star ingredient, providing natural sweetness and moisture.
• 8 ounces canned crushed pineapple, drained well: Adds moisture and a tropical twist, optional but recommended.
• 1 cup chopped walnuts, optional and divided: Adds texture and crunch.
• ½ cup raisins, optional: For added sweetness and chewiness.
• 16 ounces brick-style cream cheese, not lite: Essential for the frosting, providing creamy goodness.
• 1 cup unsalted butter, softened: Creates a rich and smooth frosting.
• 5 cups confectioners’ sugar: Sweetens and thickens the frosting for a lovely finish.
• 2 teaspoons vanilla extract: Enhances the frosting’s flavor.
• 1 teaspoon ground cinnamon: Adds warmth and depth to the frosting.

Recipe Directions for Layered Carrot Cake

Making a Layered Carrot Cake is an enjoyable process that builds anticipation for that first glorious slice. You’ll love each step, from preparing the pans to frosting the perfectly baked layers. Let’s get started!

1. Preheat your oven to 350 degrees Fahrenheit. Prepare your cake pans by spraying two 9-inch round cake pans with baking spray. Ensure the inside surfaces are evenly coated. You can use your fingers or a pastry brush for this. Adding a circle of parchment paper to the bottom of each pan helps with easy removal later.

2. In a large bowl, combine the all-purpose flour, ground cinnamon, ground allspice, baking soda, salt, ground nutmeg, and ground cloves. Whisk these dry ingredients together to ensure they are evenly mixed and set aside.

3. Next, take a large microwave-safe bowl and add the unsalted butter. Heat it in the microwave for about 1 minute until melted, and then allow it to cool slightly.

4. To the melted butter, add both the light brown sugar and granulated sugar. Whisk them together until fully combined. You can use a handheld electric mixer if you prefer a smoother texture.

5. Beat in the eggs, one at a time. Make sure to whisk or beat well after each addition. This helps to incorporate air and makes the cake fluffier.

6. Add the vanilla extract and mix until everything is combined. This will add a wonderful aroma to your batter.

7. Now, it’s time to combine the wet and dry ingredients. Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix; you want a nice fluffy batter.

8. Gently fold in the grated carrots, the optional drained pineapple, half of the optional wallets, and the optional raisins. Ensure all ingredients are incorporated without overdoing it.

9. Divide the batter evenly between the two prepared cake pans. Use a spatula to lightly smooth the tops. Bake your cakes in the preheated oven for about 30 to 35 minutes. To check for doneness, insert a toothpick into the center; it should come out mostly clean with a few moist crumbs.

10. Allow the cakes to cool in the pans for 10 minutes before gently inverting them onto a wire rack. Let them cool completely while you prepare the frosting.

11. In a mixing bowl, whether using a stand mixer with a paddle attachment or a large mixing bowl with a handheld mixer, add the cream cheese and unsalted butter. Beat on medium speed until smooth and creamy.

12. Mix in the vanilla extract, confectioners’ sugar, and ground cinnamon. Start on low speed to prevent the sugar from flying everywhere and gradually increase to medium-high. Whip until the frosting is light and fluffy, approximately 2 minutes.

13. Once the cakes are cool, discard the parchment paper from the bottoms. Place one cake layer bottom side down onto your serving platter. If there’s any doming, you can trim it to make it even.

14. Add 1½ cups of the frosting on top of the first cake layer, smoothing it out to the edges. Invert the second cake layer and place it bottom side up on top of the frosting.

15. Now, apply a crumb coat by adding a thin layer of frosting around all exposed surfaces of the cake to seal in the crumbs. This helps to create a neat finish. Chill the cake in the refrigerator for at least 2 hours to set the frosting.

16. After chilling, frost the entire cake with any remaining cream cheese frosting, making it look beautiful and inviting. Optionally, add the remaining chopped wallets along the bottom edge of the cake for a decorative touch before slicing and serving.

Expert Tips about Layered Carrot Cake

Making a perfect Layered Carrot Cake can be easier with a few expert tips. From storage to serving, let’s ensure your cake is a hit!

• Storage: Store any leftovers in an airtight container in the fridge for up to 5 days. It can last a little longer if needed, but the freshness is best enjoyed within this time frame.
• Freezing: You can freeze individual slices of the cake wrapped tightly in plastic wrap. This will keep them fresh for up to three months!
• Pairing: This cake pairs wonderfully with a cup of tea or coffee, making it a great dessert for afternoon gatherings.
• Decorations: Feel free to get creative with decorations! Top with additional walnuts, or even edible flowers for a beautiful presentation.
• Spice Adjustments: Feel free to adjust the spices to your taste. If you love cinnamon, don’t hesitate to add a little extra!
• Serving Temperature: Serve your cake at room temperature for the best flavor and texture. Cold cake can mask some of the delicious flavors.

How to Serve Layered Carrot Cake

• Presentation: Display your Layered Carrot Cake on a decorative cake stand to showcase its beautiful layers.
• Slice Sizes: Cut slices that are not too large; this cake is rich and satisfying, so a regular-sized slice is perfect.
• Occasions: Serve this cake at birthday parties, family gatherings, or even as a delightful dessert for a holiday meal.
• Complementary Sides: Pair with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
• Seasonal Pairings: This cake is especially delightful in the fall, where the spices can really shine alongside a warm beverage.
• Storage Tips: Keep any leftover cake stored in the fridge. If you have already cut it, place a layer of plastic wrap over the exposed areas to minimize drying out.

FAQ

Conclusion

This Layered Carrot Cake is the epitome of comfort and joy, bringing together warm spices and creamy frosting that everyone loves. It’s more than just a dessert; it’s an invitation to share moments with loved ones, celebrating life’s sweet occasions. I encourage you to try this recipe and create your own unforgettable memories over a slice of this delightful cake.

Layered Carrot Cake

The ultimate dessert to satisfy your sweet tooth, this Layered Carrot Cake features moist layers rich with spices and topped with creamy frosting. Perfect for any occasion, it's sure to impress family and friends!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon I use 3 teaspoons for bolder flavor
• 1 teaspoon ground allspice
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 cup unsalted butter melted and cooled
• ¾ cup light brown sugar packed
• ¾ cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 3 cups grated carrots by hand on the coarse blade of a box grater
• 8 ounces canned crushed pineapple drained well; optional but highly recommended
• 1 cup chopped walnuts optional and divided
• ½ cup raisins optional
• 16 ounces brick-style cream cheese not lite, very well softened to room temp
• 1 cup unsalted butter softened
• 5 cups confectioners’ sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon

Equipment

• 9-inch cake pan
• Large bowl
• Large, Microwave-Safe Bowl
• Stand Mixer Fitted with a Paddle Attachment
• Wire Rack

Method

 

1. Preheat your oven to 350 degrees Fahrenheit. Prepare your cake pans by spraying two 9-inch round cake pans with baking spray. Ensure the inside surfaces are evenly coated. You can use your fingers or a pastry brush for this. Adding a circle of parchment paper to the bottom of each pan helps with easy removal later.
2. In a large bowl, combine the all-purpose flour, ground cinnamon, ground allspice, baking soda, salt, ground nutmeg, and ground cloves. Whisk these dry ingredients together to ensure they are evenly mixed and set aside.
3. Next, take a large microwave-safe bowl and add the unsalted butter. Heat it in the microwave for about 1 minute until melted, and then allow it to cool slightly.
4. To the melted butter, add both the light brown sugar and granulated sugar. Whisk them together until fully combined. You can use a handheld electric mixer if you prefer a smoother texture.
5. Beat in the eggs, one at a time. Make sure to whisk or beat well after each addition. This helps to incorporate air and makes the cake fluffier.
6. Add the vanilla extract and mix until everything is combined. This will add a wonderful aroma to your batter.
7. Now, it's time to combine the wet and dry ingredients. Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix; you want a nice fluffy batter.
8. Gently fold in the grated carrots, the optional drained pineapple, half of the optional wallets, and the optional raisins. Ensure all ingredients are incorporated without overdoing it.
9. Divide the batter evenly between the two prepared cake pans. Use a spatula to lightly smooth the tops. Bake your cakes in the preheated oven for about 30 to 35 minutes. To check for doneness, insert a toothpick into the center; it should come out mostly clean with a few moist crumbs.
10. Allow the cakes to cool in the pans for 10 minutes before gently inverting them onto a wire rack. Let them cool completely while you prepare the frosting.
11. In a mixing bowl, whether using a stand mixer with a paddle attachment or a large mixing bowl with a handheld mixer, add the cream cheese and unsalted butter. Beat on medium speed until smooth and creamy.
12. Mix in the vanilla extract, confectioners’ sugar, and ground cinnamon. Start on low speed to prevent the sugar from flying everywhere and gradually increase to medium-high. Whip until the frosting is light and fluffy, approximately 2 minutes.
13. Once the cakes are cool, discard the parchment paper from the bottoms. Place one cake layer bottom side down onto your serving platter. If there's any doming, you can trim it to make it even.
14. Add 1½ cups of the frosting on top of the first cake layer, smoothing it out to the edges. Invert the second cake layer and place it bottom side up on top of the frosting.
15. Now, apply a crumb coat by adding a thin layer of frosting around all exposed surfaces of the cake to seal in the crumbs. This helps to create a neat finish. Chill the cake in the refrigerator for at least 2 hours to set the frosting.
16. After chilling, frost the entire cake with any remaining cream cheese frosting, making it look beautiful and inviting. Optionally, add the remaining chopped wallets along the bottom edge of the cake for a decorative touch before slicing and serving.

Notes

• Mix and Match Spices: You can adjust spices based on personal preference; just ensure enough cinnamon for flavor.
• Room Temperature Ingredients: Make sure your cream cheese is at room temperature to avoid lumps in the frosting.
• Storage: Store the cake airtight in the fridge for up to 5 days.
• Freezing: You can freeze individual slices wrapped tightly for up to three months.
• Presentation: Top with extra walnuts or edible flowers for a beautiful look.

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.