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Layered Carrot Cake

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 servings
Author: Shinee
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.
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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


  • 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.


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.