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    Home » Blog » Desserts

    Layered Carrot Cake from Scratch – Best EVER!!

    Published: Mar 14, 2021 · Modified: Mar 15, 2021 by Karin and Ken · This post may contain affiliate links. Leave a Comment

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    This layered carrot cake recipe is a treat that everyone will love. Bursting with flavor and a delicious frosting, this 2 layer carrot cake is a layer cake that is homemade dream that will have everyone begging for more.

    2 layer carrot cake layer cake on white plate

    There are many reasons to love a wonderful homemade layered carrot cake recipe. It’s one of those simple dessert recipes that offer a ton of flavor and taste and gives you an excuse to eat it for breakfast, lunch, or dinner.

    It’s packed full of shredded carrots so it has to have some sort of health benefits, right?! 

    But in all seriousness, this 2 layer carrot cake is probably one of my favorite old-fashioned carrot cake recipes that I’ve ever made. There aren’t many homemade carrot cake recipes out there that have raisins AND crushed pineapple in them and this is one that does.

    Nuts too if you’re in the mood.

    In my mind, the added sweetness of the fruit creates an unbelievably good flavor and a totally moist carrot cake layer cake. 

    Then pair that up with the homemade carrot cake icing, or specifically cream cheese frosting, and you better believe that your life is forever going to be changed. 

    I’ve been making this moist carrot cake recipe for years and it’s the best! I’ve never heard anyone complain quite yet. Maybe that’s because the moment that I set a piece down in front of them, their mouths are too full to utter a word! 

    Closeup shot of slice of layered carrot cake being cut out of cake

    Do you peel carrots for carrot cake?

    You bet! Make certain to wash them off really well before you start peeling them and then peel off that outer layer. This stands true unless you’re using baby carrots of some sort that are already peeled for you. 

    Peeling the carrots for this recipe is important because the skin is thicker and tougher than the flesh of the carrot. While many dishes that use carrots don’t require peeling, if you don’t peel your carrots for this one, you’ll end up with a texture that just doesn’t work.

    What is the best way to grate carrots for carrot cake?

    There are a couple of different methods that you can use to shred the carrots for the best ever carrot cake. Using a cheese grater is a great start but it can be a time-consuming process. 

    You can also use a food processer to blend up the carrots quickly and easily but be aware that this will make them be bigger bits of carrots in the cake versus the “shredded” carrot strands that are most common.

    You can also skip the hard work altogether and just buy shredded carrots at the store. They really do make them and if you’re wanting a time-saver, this can be a simple way to make that happen. Hey, you can work smarter not harder when you’re making homemade dishes!

    Closeup shot of forkful of layered carrot cake with slice of 2 layer carrot cake on plate below

    Does butter or oil make a cake moister?

    Ah, the old butter versus oil debate. You have to kind of pick a horse and go with it on this one. Oil is going to make the cake moister for longer but if you bake a cake using butter instead of oil, the cake is going to have a better flavoring and a richer taste. 

    It’s really a matter of taste. I prefer butter, but I know some people who swear by using oil. For a delicious – and definitive – answer to what you prefer, just try making this delicious carrot cake layer cake using butter and then make one using oil. 

    How many carrots equal a cup?

    To get all the great carrot flavor in this delicious 2 layer carrot cake, you’ll need three cups of carrots. You’re going to want to estimate that about three large carrots that are grated are going to equal one cup. With this theory, that would mean that you need about 9 carrots for this homemade carrot cake recipe. 

    This can vary a little bit but should be a good baseline for you to figure in the number of carrots needed for this yummy carrot cake. 

    Carrot cake layer cake on white plate with fork

    Layered Carrot Cake Recipe

    This delicious carrot cake layer cake is a bit more involved that some of my other semi-homemade cake recipes, but the flavor and texture are so worth the extra effort! Sometimes, you just have to go all-in on the homemade aspect of baking to get the best results, and this recipe is one of those times. Don’t worry. After it’s all said and done, you’ll be glad you put in the effort!

    Carrot Cake Ingredients 

    These are all the carrot cake ingredients that are needed to make an easy layered carrot cake and homemade cream cheese frosting recipe. Pay close attention to the measurements so that you create the perfect texture and flavor! 

    Here is exactly what you’ll need to make this homemade carrot cake recipe from scratch. It is the best EVER!

    • 2 cups all-purpose flour
    • 2 teaspoons ground cinnamon
    • 1 teaspoon baking soda
    • ½ teaspoon fine sea salt
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • 1 cup unsalted butter, melted and cooled 
    • ¾ cup light brown sugar, packed
    • ¾ cup granulated sugar
    • 3 large eggs
    • 2 teaspoon vanilla extract
    • 3 cups grated carrots
    • 8 ounces canned crushed pineapple, drained well
    • 1 cup chopped walnuts or pecans, divided
    • ½ cup raisins

    Carrot Cake Frosting Ingredients

    • 16 ounces cream cheese, softened
    • 1 cup unsalted butter, softened
    • 5 cups powdered sugar or confectioners sugar
    • 2 teaspoons vanilla extract
    • 1 teaspoon ground cinnamon

    Hand holding white plate with slice of carrot cake on it

    Layered Carrot Cake Tips 

    This cake is enough to make two 9-inch round cakes so you’ll need 2 cake pans. Make certain that you spray the pans with a non-stick spray before adding in the cake batter. 

    Be Certain the Cakes are Cooked Thoroughly 

    After all your work, you’re going to want to be certain that your carrot cakes from scratch are cooked all the way. Use a toothpick inserted into the center and make sure each comes out basically clean.

    Around the time that baking time is over, or a few minutes earlier, I would check for the first time.

    Test EACH cake. Just because one might be done, don’t assume that the other is. If you insert a toothpick and it comes out fairly smooth, the cakes are done and should be taken out of the oven. 

    You may notice a few crumbs on the toothpick, that’s fine. You’re looking for wetness to make certain that there isn’t any. 

    The pans need to cool for 10 minutes in the pan and then be moved to a wire rack to continue cooling. 

    Frosting the Cake with Carrot Cake Icing

    Make certain that the cake is cooled completely before adding your frosting. If not, it will melt into the cake OR run off the cake and create quite a mess. 

    There is a step in this recipe to put the cake in the fridge for up to 2 hours during the frosting process so don’t miss that step as it’s important. 

    Carrot cake icing is my favorite frosting recipe EVER!

    Whole carrot cake on cake stand with glass of milk in front

    How do you store leftover carrot cake? 

    Any leftover cake needs to be store in the fridge covered with plastic wrap due to the cream cheese frosting. You can also use a cake storage container with a lid as well. It will keep well for 3 or 4 days like this.

    Variations for Carrot Cake

    This is a favorite homemade carrot cake recipe that is so versatile that you can add and subtract ingredients. The addition of the nutmeg and clove gives a nice warmth to the cake but you can leave it out and add more cinnamon in its place.

    Keep in mind that the addition of raisins, nuts, and pineapple are all optional too.

    The raisins plump up nicely in the cake while baking and give a great texture and I love the natural sweetness that they add, too. (this is also a simple way to get the kids to eat some fruit and veggies, too!) 

    Closeup shot of fork taking a piece out of cake

    FAQ

    As always, we’ll hit the highlights here so you can be sure you make the most delicious layered carrot cake recipe ever. 

    Q: Why isn’t my frosting sticking to the cake?
    A: The most likely answer is that you didn’t let the cake layers cool completely. If your cake is even a little warm, it will melt the frosting and make it difficult, if not impossible, for it to stick.

    Q: What’s the best way to shred carrots?
    A: 
    To get the classic carrot cake texture, a cheese grater is your best bet. An even better option is simply to buy grated carrots at the grocery store. 

    Q: How long will this carrot cake last?
    A: You can store this cake in an air-tight container for about 4 days in the refrigerator. 

    Try This Layered Carrot Cake Recipe for Yourself

    Are you ready to make this homemade carrot cake from scratch for yourself and others? Grab all the delicious directions below. This would be a great Easter recipe or a fun cake for family dinners, too! (I also love this cake for my birthday every year as well!)

    This 2 layer carrot cake is so delicious and moist, you’ll be glad you took the time to grate up the carrots and make this one from scratch.

    More Recipes Using Carrot

    • Crock Pot Carrot Cake with Caramel Frosting
    • Chewy Carrot Cake Cookies with Cream Cheese Frosting
    • Easy Carrot Cake Bars

    Slice of carrot cake on white plate with another slice of cake on plate in background

    Layered Carrot Cake from Scratch - Best EVER!!

    Layered Carrot Cake from Scratch is simply amazing. You're going to love the flavor, texture, and taste of this super moist, homemade carrot cake!
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 35 mins
    Course Dessert
    Cuisine American
    Servings 12

    Equipment

    • 2- 9 inch cake pans
    • 2 large mixing bowls
    • electric mixer or stand mixer with paddle attachment
    • whisk, spatula and pastry brush
    • teaspoon and measuring cup
    • Parchment paper
    • box grater or food processor for grating carrots

    Ingredients
      

    • 2 cups all-purpose flour
    • 2 teaspoons ground cinnamon
    • 1 teaspoon baking soda
    • ½ teaspoon fine sea salt
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • 1 cup unsalted butter, melted and cooled
    • ¾ cup light brown sugar, packed
    • ¾ cup granulated sugar
    • 3 large eggs
    • 2 teaspoon vanilla extract
    • 3 cups grated carrots
    • 8 ounces canned crushed pineapple, drained well
    • 1 cup chopped walnuts or pecans, divided
    • ½ cup raisins
    • coating baking spray
    • For the cream cheese frosting:
    • 16 ounces cream cheese, softened
    • 1 cup unsalted butter, softened
    • 5 cups powdered sugar
    • 2 teaspoons vanilla extract
    • 1 teaspoon ground cinnamon

    Instructions
     

    • Bring out all supplies and measure all ingredients.
    • Grate carrots with a box shredder or food processor and set aside.
    • Preheat the oven to 350°F.
    • Spray two 9-inch cake pans with baking spray. Using a pastry brush, spread the spray all over the inside of the pans to evenly coat or cover the bottom of the pan with parchment paper. Set aside.
    • In a large bowl, whisk together the flour, cinnamon, baking soda, salt, nutmeg, and cloves.
    • Whisk until blended.
    • Place the butter and sugars in a stand mixer with the paddle attachment or in a large bowl using an electric hand mixer.
    • Mix until smooth.
    • Add eggs and vanilla extract. Blend well.
    • Whisk in dry ingredients to the wet and stir until just combined, scraping down the sides.
    • Stir for about 30 seconds until everything is mixed in well.
    • Add grated carrots, pineapple, raisins and half of the walnuts.
    • Stir until combined.
    • Divide the batter between the two cake pans. Smooth out the top and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
    • Let cool for 10 minutes in the pans. Invert the pans and transfer to a wire wrack. Cool completely.

    Cream Cheese Frosting

    • While cakes cool, make the frosting by combining cream cheese and butter in a large bowl. This can be done using a spatula, or with a stand or hand mixer.
    • Whip on medium until smooth.
    • Add the vanilla and cinnamon.
    • Stir in powdered sugar and mix until completely combined, scraping down the sides as needed.
    • Turn the mixer on to medium-high and whip until light and fluffy, 2 minutes.

    Assembling the Cake

    • Once the cakes are cool, take the parchment paper off the bottoms. Place one of the cakes bottom side down onto serving platter. There should be very little doming, but if there is trim off a bit with a bread knife to make it more level. Add 1-½ cups of the frosting on top of the cake and with a spatula, smooth out to the edges.
    • Invert the second cake and place bottom side up on top of the frosting.
    • Add a crumb coat (which is a thin layer of frosting that seals in stray crumbs) to the entire cake. Place it in the fridge for at least 2 hours to set.
    • Frost with the remaining cream cheese frosting.
    • Add the walnuts along the bottom edge of the cake.
    • Slice.
    • And serve.
    • Enjoy every bite!

    Notes

    Tips: Feel free to add ¼ cup of shredded coconut. Instead of raisins, use currents and hazelnuts in place of pecans or walnuts. For a little added spice, add ½ teaspoon of ground ginger.
    Cover leftover cake with foil or plastic wrap and store in fridge up to 4 days.
    To freeze: Wrap in foil, plastic freezer wrap or in an airtight container. Will keep up to 4 months.
    Keyword best ever carrot cake, carrot cake, carrot cake from scratch, homemade carrot cake, moist
    Tried this recipe?Let us know how it was!

     

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    Welcome!

    Ken and Karin

    We are the kitchen divas: Karin and my partner in life Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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