Easy Layered Carrot Cake Recipe

This homemade Carrot Cake stacks two moist, cinnamon spiced layers loaded with grated carrots, crushed pineapple, walnuts, and raisins, all wrapped in tangy cream cheese frosting for the ultimate celebration cake.

Course Dessert

Cuisine American

Keyword Carrot Cake

Prep Time 30

Cook Time 35

Total Time 1 5

Servings

Calories 899kcal

Author Jason Decker

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 divided
½ cup raisins

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

Preheat the oven to 350°F. Spray two 9-inch cake pans with baking spray. Take a pastry brush and brush the spray all over the inside of the pans to make sure they are evenly coated. Add a circle of parchment paper to the bottom of the pan, not up the sides. Spray with baking spray, set aside.
2 cups all-purpose flour
In a large bowl, whisk together the flour, cinnamon, baking soda, salt, nutmeg, and cloves.
2 cups all-purpose flour
Place the butter and sugars in the body of a stand mixer with the paddle attachment or you can do this in a large bowl with an electric hand mixer, mix until smooth. Add the eggs one at a time until incorporated and add the vanilla. Add the dry ingredients to the wet and stir until just combined, scrape down the sides, and stir for about 30 seconds until everything is mixed in well.
2 cups all-purpose flour
Add the carrots, pineapple, half of the walnuts, and the raisins, stir until everything is incorporated.
2 cups all-purpose flour
Divide the batter between the two cake pans. Smooth out the top and bake for 30-35 minutes or until a toothpick inserted into the center comes out mostly clean, a few crumbs hanging on is okay but no wet batter.
2 cups all-purpose flour
Let cool for 10 minutes in the pans. Invert the pans and let cool completely on a wire rack.
2 cups all-purpose flour
While the cakes cool, make the frosting by adding the cream cheese and butter to the body of a stand mixer with the paddle attachment. Whip on medium until smooth. Add the vanilla, powdered sugar, and cinnamon, mix to combine. Scrape down the sides as needed. Turn the mixer on to medium-high and whip until light and fluffy, 2 minutes.
2 cups all-purpose flour
Once the cakes are cool, take the parchment paper off the bottoms. Place one of the cakes bottom side down onto your serving platter. There should be very little doming but if there is you can trim off a bit to make it more even. Add 1 & ½ cups of the frosting on top of the cake and smooth it out to the edge.
2 cups all-purpose flour
Invert the second cake and place it bottom side up on top of the frosting. Add a crumb coat to the entire cake. Place it in the fridge for at least 2 hours to set.
2 cups all-purpose flour
Frost with the remaining cream cheese frosting. Add the walnuts along the bottom edge of the cake. Slice and serve!
2 cups all-purpose flour

Notes

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.
You can also add or subtract your pineapple, nuts and raisins those are all optional but give it great flavor.
If you don't like regular raisins golden raisins are known to be used in carrot cake as well.
This needs to fully cool before it is frosted.
You can freeze the layers of this cake for later assembly.
If you want taller layers, you can bake them in a high sided 8" baking pan.

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