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Home » Layered Carrot Cake

Layered Carrot Cake

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Published: 3/30/2015Updated: 8/10/2020
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Dense, yet moist carrot cake layers generously smothered with sweet and tangy cream cheese frosting. It’s everything you want your layered carrot cake to be.

Dense, yet moist carrot cake layers generously smothered with sweet and tangy cream cheese frosting. It’s everything you want your layered carrot cake to be.

I have shared this recipe 2 years ago, on this blog. It was when I just started blogging, or should I say filing my recipes online? The old photos make me cringe, but the recipe is golden and needed to be shared. So couple weeks ago, I made my favorite carrot cake again, as I always do every spring. Instead of diving right into it, I snapped a few photos to bring life to the recipe and share it again with you.

Dense, yet moist carrot cake layers generously smothered with sweet and tangy cream cheese frosting. It’s everything you want your layered carrot cake to be.

Dense, yet moist layers of carrot cake is literally smothered with the most delicious cream cheese frosting (<- my husband’s favorite). What I most love about this recipe, besides the frosting, is that every bite is loaded with chewy walnuts. Such contrast in texture!

Despite heaping 3 cups of carrots, this cake doesn’t taste anything like a vegetable cake. Instead, it’s sweet, tender and moist without hint of carrot taste.

Dense, yet moist carrot cake layers generously smothered with sweet and tangy cream cheese frosting. It’s everything you want your layered carrot cake to be.

Unlike some classic carrot cake versions, this cake doesn’t have pineapples. I never understood the purpose of them, other than adding more moisture. In this case, the cake is plenty moist and doesn’t require anything additional.

When I was making my carrot cake this time, I wanted to experiment to see if I can improve the recipe in any way (not that it needed it). I used half granulated sugar and half brown sugar. I didn’t mention anything about it to my husband. Half way through his cake, to my surprise, he says: “I don’t know why, but this is not your usual carrot cake.” I was completely blown away, because when I was taste testing it myself before his arrival, I thought the same thing. A little drier, a little mellower. Something was off. I have no idea why that is, since brown sugar is supposed to add more moisture and kind of molasses flavor, right? Anyway, I decided to keep my recipe as is.

Layered carrot cake- step by step photo instruction

Oh and one more thing. Have you ever heard of Evenbake bake strips to wrap around your baking pan to create perfectly flat cakes? Well, I tried it and it works great. My cakes were perfectly even and great for layering. If domed cake tops bother you, I’d recommend giving it a try.

Dense, yet moist carrot cake layers generously smothered with sweet and tangy cream cheese frosting. It’s everything you want your layered carrot cake to be.

Hope you enjoyed my recipe today. Thank you for stopping by!

Contents hide
1 Layered Carrot Cake
1.1 Ingredients
1.1.1 For Carrot Cake:
1.1.2 For Cream Cheese Frosting:
1.2 Instructions
1.3 Tips & Notes:

Layered Carrot Cake

Dense, yet moist carrot cake layers generously smothered with sweet and tangy cream cheese frosting. It’s everything you want your layered carrot cake to be.
serves: 12 servings
Prep: 20 minutes
Cook: 25 minutes
Total : 45 minutes
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Ingredients

For Carrot Cake:

  • 2 cups 250gr all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 large eggs at room temperature
  • 1 cup 240ml vegetable oil
  • 1 cup 200gr sugar
  • 3 cups 300gr finely grated carrots
  • 1 cup 120gr chopped pecans

For Cream Cheese Frosting:

  • 8 oz 225gr cream cheese, softened
  • ¼ cup 56gr unsalted butter, softened
  • 2 cups gr powdered sugar
  • 1 tablespoon heavy whipping cream
  • 2 teaspoons pure vanilla extract
  • ¼ cup 30gr chopped pecans for decorating, if desired
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • Preheat oven to 350 degrees F (175 degrees C). Line two 9-in (23cm) round cake pans with parchment paper and coat with cooking spray.
  • In a medium bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.
  • In a mixing bowl with paddle attachment, beat the eggs, vegetable oil, sugar and vanilla extract until combined, about 2 minutes. Add the flour mixture and mix until mostly combined with some dry flour visible. Add shredded carrots and pecans. With rubber spatula, mix the batter until everything is just combined.
  • Divide the batter into the prepared pans. Bake for 23-25 minutes, or until the inserted toothpick comes out clean. Transfer to wire rack to cool for 5 minutes. Then remove the cakes from the pan and cool completely.
  • Meanwhile, make the frosting. In mixing bowl with whisk attachment, beat the cream cheese and butter until fluffy. Add powdered sugar, heavy cream and vanilla extract. Beat the mixture on low for a minute, and then slowly increase the speed to medium high. Beat the frosting until smooth and fluffy, about 3 minutes.
  • To assemble the cake, spread half of the frosting on one cake. Then place the second cake on top and spread the remaining frosting. Decorate with some pecan pieces, if desired.

Tips & Notes:

Store the cake in airtight container in the fridge for up to 5 days.
In order to keep the cake tops flat, I used these evenbake cake strips with my dark cake pans. Works like a charm.
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
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  1. Anita says

    Posted on 16 December 2018 at 9:38 am

    Hi, loved your both the recipes…but i don’t use eggs.so could you please tell me the substitute for egg…

    Reply
    • Shinee says

      Posted on 20 December 2018 at 5:41 pm

      Hi, Anita. I have no experience baking without eggs and can’t give you a good advice. Sorry.

      Reply
  2. Annabelle says

    Posted on 1 June 2018 at 10:05 pm

    Years later and you still get new followers.
    Can I just put the whole recipe in a 9×13 greased pan?
    How long would you bake it?
    Can’t wait to make this….it looks delicious.

    Reply
    • Shinee says

      Posted on 3 June 2018 at 9:54 am

      Hi, Annabelle. I think you can bake this into 9×13 cake. I’d start checking at 25 minutes. Hope you’ll enjoy it. Let me know how it turns out if you try it. Thanks for the comment!

      Reply
  3. Munkh-Erdene Batsuuri says

    Posted on 23 April 2017 at 8:38 pm

    Thank you for the recipe. i will definitely try this carrot cake recipe and will let you know 🙂 .

    Reply
    • Shinee says

      Posted on 24 April 2017 at 3:15 pm

      Yay, so glad you like the recipe. And please let me know how it turns out. 😉 Thanks!

      Reply
  4. Jackie says

    Posted on 11 November 2016 at 1:25 pm

    Thanks for the recipe! Can I ask why you use vegetable oil instead of butter?

    Reply
  5. Olya says

    Posted on 20 September 2016 at 4:55 pm

    Delicious! Its so moist, not overly sweet, and the cream cheese frosting is heavenly match for this cake! The cake is much yummier the next day, that is if you have any leftover…. 🙂 thank you Shinee for the perfect recipe! 

    Reply
    • Shinee says

      Posted on 21 September 2016 at 8:50 pm

      Yay, awesome! Thanks for your feedback, Olya! Happy to hear you loved the cake.

      Reply
  6. Lisa (Panning The Globe) says

    Posted on 1 March 2016 at 7:13 pm

    Carrot cake is my husband’s favorite and now I think I’ve found my recipe! Pinned and saved to be cooked soon. Thanks for the gorgeous recipe.

    Reply
    • Shinee says

      Posted on 2 March 2016 at 8:32 pm

      Thank you, Lisa! Hope you and your husband enjoy it. 🙂

      Reply
  7. citra says

    Posted on 20 April 2015 at 9:20 am

    Just tried this one…..and OMG…. perfecto!!
    Friends came and ate it all up less than 10mins.
    Changed the pecans with toasted almonds…yuuumm! Thanks for the awesome recipe shinee….

    Reply
    • Shinee says

      Posted on 20 April 2015 at 9:07 pm

      Citra, I’m so happy you enjoyed the cake! Toasted almonds sounds good too! Thank you for your feedback!

      Reply
  8. Lou Lou Girls says

    Posted on 11 April 2015 at 12:18 pm

    This so good! I’m drooling right now. Pinned and tweeted. We appreciate you being a part of our party. Please stop by on Monday at 7 pm. Happy Saturday! Lou Lou Girls

    Reply
  9. nibbles by nic says

    Posted on 10 April 2015 at 10:52 am

    What a spectacular recipe!!! We love it so much over at Munching Mondays and will be sharing this week Shinee!!!!! xo Nic

    Reply
    • Shinee says

      Posted on 10 April 2015 at 6:23 pm

      Thanks a lot, Nic!

      Reply
  10. [email protected] says

    Posted on 9 April 2015 at 5:56 am

    This looks so yummy!! I just tried to bake my first carrot cake…it didn’t look as good as yours!! lol!! Found You at Artsy Fartsy Mama – Link Party!! Hey I would love it if you stopped by my place and shared your stuff on my Link party – My 2 Favorite Things on Thursday!! Hope to see you there!!

    Reply
    • Shinee says

      Posted on 9 April 2015 at 9:20 pm

      Thanks, Elaine!

      Reply
  11. Kim @ The Baking ChocolaTess says

    Posted on 7 April 2015 at 8:27 pm

    You cake looks absolutely divine!  I want some please! 🙂

    Reply
    • Shinee says

      Posted on 7 April 2015 at 9:30 pm

      Thank you, Kim! It’s one of the best! 😉

      Reply
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