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Carrot Layer Cake with Cream Cheese Frosting

Carrot Layer Cake with Cream Cheese Frosting

This classic carrot layer cake is tender, warmly spiced, and packed with freshly grated carrots and toasted walnuts. A smooth cream cheese frosting balances the cake with tangy sweetness for a polished dessert worthy of a celebration.

Prep: 35 min · Cook: 35 min · Total: 70 min · Serves: 8

Ingredients

  • 3 count large eggs (room temperature)
  • 0.75 cup walnuts (toasted and chopped)
  • 2 tsp baking powder
  • 2 tsp vanilla extract (divided)
  • 1 tsp baking soda
  • 3 cups powdered sugar (sifted)
  • 0.75 cup light brown sugar (packed)
  • 8 oz cream cheese (softened)
  • 0.25 tsp ground nutmeg
  • 0.5 cup unsalted butter (softened)
  • 3 cups carrots (finely grated)
  • 2 cups all-purpose flour
  • 0.5 tsp ground ginger
  • 1 tsp lemon juice (fresh)
  • 0.75 cup granulated sugar
  • 2 tsp ground cinnamon
  • 0.75 cup neutral vegetable oil
  • 0.75 tsp fine salt

Instructions

  1. Position a rack in the center of the oven and heat the oven to 350°F (175°C) for at least 15 minutes so the temperature is stable before baking.
  2. Grease two 8-inch round cake pans with butter or nonstick spray, line the bottoms with parchment circles, and lightly flour the sides; the prepared pans should have an even, thin coating to help the cakes release cleanly.
  3. Spread the 0.75 cup toasted and chopped walnuts on a dry rimmed baking sheet and warm them in the 350°F (175°C) oven for 4-5 minutes, shaking the pan once, until they smell nutty and look lightly glossy; transfer them to a plate to cool.
  4. Whisk the 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 0.75 tsp fine salt, 2 tsp ground cinnamon, 0.5 tsp ground ginger, and 0.25 tsp ground nutmeg in a medium mixing bowl for about 30 seconds until the leaveners and spices are evenly distributed.
  5. In a large mixing bowl, whisk the 0.75 cup granulated sugar, 0.75 cup packed light brown sugar, and 3 room-temperature large eggs by hand for 1-2 minutes until the mixture looks slightly thickened and lighter in color.
  6. Slowly whisk the 0.75 cup neutral vegetable oil and 1 tsp of the divided vanilla extract into the egg mixture for about 1 minute until the batter looks smooth and glossy with no oil pooling on the surface.
  7. Add the dry ingredients to the wet ingredients and fold with a silicone spatula over low, gentle strokes for 45-60 seconds, stopping when only a few dry streaks remain so the cake stays tender.
  8. Fold in the 3 cups finely grated carrots and the cooled 0.75 cup toasted and chopped walnuts with the spatula for about 1 minute until they are evenly suspended throughout the thick batter.
  9. Divide the batter evenly between the two prepared 8-inch cake pans, smooth the tops with an offset spatula, and tap each pan firmly on the counter twice to release large air bubbles.
  10. Bake the cakes on the center rack at 350°F (175°C) for 30-35 minutes, rotating the pans after 20 minutes, until the tops spring back lightly, the edges begin to pull from the pans, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Cool the cakes in their pans on a wire rack for 15 minutes, then run a thin knife around each edge, invert the cakes onto the rack, remove the parchment, and let them cool completely for about 1 hour before frosting so the frosting does not melt.
  12. Beat the 8 oz softened cream cheese and 0.5 cup softened unsalted butter in a large bowl with an electric mixer on medium speed for 2-3 minutes until smooth, creamy, and free of lumps.
  13. Add the 3 cups sifted powdered sugar, remaining 1 tsp vanilla extract, and 1 tsp fresh lemon juice to the bowl, then beat on low speed for 30 seconds to prevent sugar from flying out before increasing to medium speed for 2 minutes until the frosting is fluffy and spreadable.
  14. Place one cooled cake layer on an 8-inch cake board or serving plate, spread about 1 cup frosting evenly over the top with an offset spatula, set the second layer on top, and spread the remaining frosting over the top and sides until the cake is evenly covered.
  15. Chill the frosted cake uncovered in the refrigerator for 20-30 minutes to set the frosting, then slice with a clean sharp knife, wiping the blade between cuts for neat servings.

Nutrition (per serving)

  • Calories: 781
  • Protein: 9 g
  • Fat: 42 g
  • Carbohydrates: 96 g
  • Fiber: 4 g
  • Sugar: 70 g
  • Sodium: 506 mg

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