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–+ servings
Layered Carrot Cake

Moist Layered Carrot Cake That's Simply Irresistible

This Layered Carrot Cake is moist, filled with grated carrots and crushed pineapple, and versatile for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can use gluten-free flour blend.
  • 2 teaspoons Ground Cinnamon Substitute with pumpkin pie spice for different flavor.
  • 1 teaspoon Baking Soda Ensure it's fresh for best results.
  • 1/2 teaspoon Fine Sea Salt Kosher salt can also work.
  • 1/4 teaspoon Ground Nutmeg Feel free to omit if preferred.
  • 1/4 teaspoon Ground Cloves Optional, can be replaced with more cinnamon.
  • 1/2 cup Unsalted Butter Can be replaced with oil for extra moistness.
  • 1 cup Light Brown Sugar Coconut sugar is a great substitute.
  • 1 cup Granulated Sugar
  • 4 large Eggs Use flax eggs for a vegan alternative.
  • 1 teaspoon Vanilla Extract Opt for pure extract for best taste.
  • 2 cups Grated Carrots Freshly grated works best.
  • 1 cup Canned Crushed Pineapple Ensure it's well-drained.
  • 1/2 cup Chopped Walnuts or Pecans Omit for a nut-free version.
  • 1/2 cup Raisins Cranberries can be an alternative.
For the Frosting
  • 8 oz Cream Cheese Full-fat gives the best flavor.
  • 2 cups Powdered Sugar
  • 1 teaspoon Ground Cinnamon This can be omitted if desired.

Equipment

  • 9-inch round cake pans
  • mixing bowls
  • whisk
  • Box shredder or food processor
  • Electric mixer
  • Wire Rack

Method
 

Preparation
  1. Begin by measuring and preparing all your ingredients for the Layered Carrot Cake.
  2. Preheat your oven to 350°F (175°C) while preparing your cake pans.
  3. In a large mixing bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, fine sea salt, ground nutmeg, and ground cloves.
  4. In another mixing bowl, cream together the melted unsalted butter and both sugars until smooth.
  5. Gradually add the dry ingredient mixture to the wet ingredients and mix gently until just combined.
  6. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes.
  7. While cooling, prepare the cream cheese frosting by beating together the cream cheese and butter until smooth.
  8. Once the layers are completely cooled, level them and frost with cream cheese frosting.
  9. Chill for at least 2 hours after applying a crumb coat to seal in the crumbs before applying the final frosting.
  10. Decorate the top with remaining chopped nuts and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 2500IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Ensure to use fresh grated carrots for best flavor and moisture. Store in an airtight container to maintain freshness.

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