Carrot Layer Cake with Cream Cheese Frosting

Steps

1. Step 1

   Heat the oven to 350°F. Grease two 9-inch round cake pans, line the bottoms with parchment circles, and grease the parchment too.

   350°F

2. Step 2

   In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger.

   3 min

   • 2 cups all-purpose flour
   • 2 tsp baking soda
   • 1 tsp baking powder
   • 1 tsp salt
   • 2 tsp ground cinnamon
   • 1/2 tsp ground nutmeg
   • 1/4 tsp ground ginger
3. Step 3

   In a large bowl, whisk the oil, granulated sugar and brown sugar until smooth. Whisk in the eggs one at a time, then the vanilla. The mixture should look glossy and slightly thickened.

   4 min

   • 1 1/4 cups vegetable oil
   • 1 1/2 cups granulated sugar
   • 1/2 cup light brown sugar
   • 4 eggs
   • 2 tsp vanilla extract
4. Step 4

   Add the dry ingredients to the wet and stir with a spatula just until no streaks of flour remain. Don't beat it.

   2 min

5. Step 5

   Fold in the grated carrots, drained pineapple and 1 cup walnuts. Press the pineapple in a sieve first so it isn't watery.

   3 min

   • 3 cups carrots
   • 1 cup crushed pineapple, drained well
   • 1 cup walnuts
6. Step 6

   Divide the batter evenly between the two pans and smooth the tops.

   2 min

7. Step 7

   Bake 32 to 38 minutes, until the tops spring back when lightly pressed and a toothpick in the center comes out with only moist crumbs.

   35 min, hands-off · 350°F

8. Step 8

   Cool the cakes in their pans for 15 minutes, then run a knife around the edges, turn them out onto a rack, peel off the parchment and cool completely, at least 1 hour. Warm cake will melt the frosting.

   1 hr 15 min, hands-off

9. Step 9

   Beat the cream cheese and butter with a mixer on medium until smooth and lump-free, about 2 minutes. Add the powdered sugar in two additions on low, then the vanilla and salt, and beat on medium until fluffy, about 2 minutes more.

   6 min

   • 16 oz cream cheese, full-fat block
   • 1/2 cup unsalted butter
   • 4 cups powdered sugar
   • 2 tsp vanilla extract
   • 1/4 tsp salt
10. Step 10

    Set one cake layer on a plate or stand, flat side down. Spread about 1 1/4 cups frosting over the top, set the second layer on it, and spread the rest over the top and sides. Scatter the remaining walnuts over the top.

    15 min

    • 1/2 cup walnuts
11. Step 11

    Chill the cake for 30 minutes to set the frosting before slicing. Keep leftovers covered in the fridge.

    30 min, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026