Classic Carrot Layer Cake Recipe

Name: Classic Carrot Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons cinnamon; 1/2 teaspoon allspice; 1/4 teaspoon ground cloves; 1 1/2 cups sugar; 3/4 cup canola oil; 1/2 cup buttermilk; 3 large eggs; 3 cups shredded carrots; Frosting:; 8 ounces cream cheese, at room temperature; 5 tablespoons unsalted butter, at room temperature; 2/3 cup packed dark brown sugar; 1 teaspoon vanilla extract; 3 cups confectioners' sugar, sifted; Pinch of salt

Servings: persons

Cake:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1 1/2 cups sugar
3/4 cup canola oil
1/2 cup buttermilk
3 large eggs
3 cups shredded carrots
Frosting:
8 ounces cream cheese, at room temperature
5 tablespoons unsalted butter, at room temperature
2/3 cup packed dark brown sugar
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
Pinch of salt

1
Make cake: Preheat oven to 350u00b0F. Butter and flour 2 8-inch round cake pans. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, allspice and cloves. In another bowl, whisk sugar, oil, buttermilk and eggs. Pour oil mixture into flour mixture and stir just until evenly moistened. Fold in carrots.
2
Scrape batter into cake pans; smooth tops. Bake until cakes are golden brown and a toothpick inserted into center of a cake comes out clean, about 45 minutes. Let cakes cool in pans on a wire rack for 10 minutes, then invert cakes onto rack to cool completely.
3
Make frosting: In a bowl, with an electric mixer on high speed, beat cream cheese and butter until smooth. Add brown sugar and vanilla and beat until sugar is completely dissolved. Add confectioners' sugar and salt and beat on low speed until smooth and spreadable.
4
Decorate cake: Place one cake layer on a serving plate, spoon about 1 cup frosting into center, and spread with a knife or offset spatula. Place second layer on top and spread remaining frosting over top and sides.
5
This recipe also appeared in the October 2010 issue.

2342

kcal

Calories

110

Fat

331

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Cake:, 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, and more.

Yes, Classic Carrot Layer Cake falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Classic Carrot Layer Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions