Freshly grated carrots give this two-layer cake moisture and a soft, textured crumb. Cinnamon stays in the background, and a tangy cream cheese frosting balances the sweet cake. There is no pineapple or applesauce in this formula, so do not add either without adjusting the batter.
Fresh carrots keep the crumb moist
Fold the carrots in after the flour is nearly incorporated to avoid overmixing. Frost only fully cooled layers: even slightly warm cake can melt the cream cheese frosting and make the layers slide.
Grate the carrots and soften the frosting ingredients
- Carrots: Grate fresh carrots on the fine-to-medium holes of a box grater. Packaged shreds are often thicker and drier.
- Cream cheese: Use full-fat block cream cheese. Spreadable tub products can make loose frosting.
- Walnuts: Optional; chop small so slices cut neatly. The estimate includes them.
Cool the layers before frosting
Allow about 3 hours 10 minutes, including 2 hours for cooling and chilling, and cut the finished cake into 12 slices. The layers must be completely cool before you spread the cream cheese frosting. If their centers still feel warm, wait longer; frosting a warm cake can melt the filling and make the layers slide.
Carrot Layer Cake with Cream Cheese Frosting
Ingredients
Equipment
Method
- Heat oven to 350°F (175°C). Grease two 8-inch round pans and line the bases with parchment. Whisk flour, baking powder, baking soda, cinnamon and salt.
- Whisk eggs, both sugars, oil and 1 teaspoon vanilla until combined. Fold in dry ingredients just until no dry patches remain, then fold in carrots and optional walnuts. Divide evenly between pans.
- Bake for 30–35 minutes until centers spring back lightly and a tester comes out without wet batter. Cool in pans for 15 minutes, then turn onto racks and cool completely, at least 1 hour.
- Beat butter until smooth, then beat in cream cheese just until blended. Add powdered sugar gradually and remaining vanilla, mixing on low before briefly beating smooth. Chill for 15–20 minutes if too soft.
- Place one cool layer on a serving plate, spread with about one-third of the frosting, and add the second layer. Frost top and sides. Refrigerate for at least 30 minutes before cutting.
Notes
Questions and troubleshooting
Can I make a sheet cake?
Use a suitably sized pan and expect a different baking time. Do not use the layer-cake time without checking the center.
Why is my frosting runny?
Warm ingredients, tub cream cheese or prolonged beating can loosen it. Chill before adding more sugar, which changes sweetness.
Storage and reheating
Refrigerate covered because of the cream cheese frosting and use within 3 days. Let individual slices stand briefly before serving rather than leaving the whole cake out for hours.
Estimated nutrition per serving
These are rough ingredient-based estimates for 1 of 12 frosted slices, including walnuts, not laboratory measurements. Brands, portion size and substitutions affect the values; optional sides and toppings are excluded unless stated.
| Nutrient | Amount |
|---|---|
| Calories | 650 kcal |
| Carbohydrates | 75 g |
| Protein | 7 g |
| Total fat | 37 g |
| Saturated fat | 11 g |
| Fiber | 3 g |
| Total sugars | 56 g |
| Sodium | 440 mg |
Desserts for a different occasion
For an easier-to-portion chocolate dessert, bake fudgy brownies. For a citrus option alongside this spiced cake, serve lemon bars with a shortbread crust.
