Sweetly spiced and delightfully nutty, this three-layer carrot cake is filled with shredded carrots, cinnamon, toasted pecans, and swirls of cream cheese frosting. Your kitchen will smell like a cozy autumn hug, and the crumb is moist enough to make you do a happy dance (maybe just a small one).
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Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
It’s got that just-right combo of soft layers, rich, tangy frosting, and a pecan-studded outer crown. Basically, it’s a show-off kind of dessert, but without acting too fancy about it.
If you’ve been craving a layered dessert that feels a little old school but still stacks up against today’s trendiest treats, this three-layer carrot cake with cream cheese frosting is your new baking adventure. Each bite has that tender crumb with a cinnamon-kissed warmth, not to mention the sweet crunch from pecans hanging out in both the cake and on top. It’s perfect for lazy Sundays, birthday tables, or honestly, just because cakes are fun to make. And eat. Like, aggressively eat.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love this Three Layer Carrot Cake
This cake doesn’t come with a dramatic story about a southern grandma with a secret recipe. It’s just a good, cozy cake with a little crunch and a lot of soul.
- It’s got layers; three of ‘em: Which sounds fancy but really just means more frosting real estate.
- Spiced just right: That cinnamon lift? It smells like an old library, and a fall candle had a baby.
- Nut-filled inside and out: Pecans bring the toasty crunch, so it’s not just sweet fluff going on.
- No gadgets needed: A humble mixer and your two hands are all it takes, okay, plus cake pans.
- Frosting dreams do come true: That cream cheese frosting? It’s so smooth it should be illegal.
- Can be made ahead: The flavors deepen overnight, like soup, but you know, cake.
Ingredient Notes
This carrot cake is built from the basics, but everything has a role to play. Nothing flashy, but it all adds up to a cake you’ll definitely want seconds of.
- Sugar: Four whole cups, I know. But the sweetness balances all the earthiness from carrots and spices. No cutting corners here.
- Canola oil: Keeps things moist without overshadowing the flavor. You could use another neutral oil, like vegetable or grapeseed.
- Eggs: Eight of them bring structure and richness. Definitely don’t skimp… they do the heavy lifting.
- Flour: Just regular all-purpose flour. Nothing fancy. You’ll get a sturdy, satisfying crumb.
- Baking soda + baking powder: You need both to lift this hefty batter. Carrots weigh it down, so we’ve gotta help it rise.
- Salt: Just a little, but it’s crucial. Keeps the sweetness in check and makes everything pop.
- Cinnamon: Four teaspoons of it. It’s the backbone of the spiced flavor and gives the cake its cozy warmth.
- Shredded carrots: They melt into the cake, giving subtle flavor and a ton of moisture (plus, fiber, so this is totally healthy food).
- Chopped pecans: Folded into the batter for crunch, and we sprinkle more on top for pizzazz and texture.
How To Make This Three-Layer Carrot Cake
Here’s where we get our hands dirty (in flour and frosting, thankfully). This isn’t hard, just a few steps and a bit of layering therapy.
- Preheat the oven and prep the pans: Set it to 350°F and give your three 9-inch cake pans a good spray with Pam. Don’t skip this step unless you like chiseling cake shards off your pan.
- Mix the wet stuff: In your stand mixer, add sugar, canola oil, and the eggs. Let them blend until they’re a golden, happy mixture. Think sunshine in a bowl.
- Add the dry ingredients: Slowly mix in the flour, baking soda, baking powder, salt, and cinnamon. Do it in stages or you’ll end up with a flour cloud to the face. Not cute.
- Fold in the carrots and pecans: Use a spatula, not the mixer, so the batter doesn’t turn into sad over-mixed goo. The carrots and pecans should feel like they’re getting tucked in.
- Divide and bake: Evenly spread the batter into the three pans. They don’t have to be perfect, but close enough. Bake for 25–30 minutes. A toothpick should come out clean or with just a few sticky carrot crumbs.
- Cool completely: Don’t rush this part. Hot cake and frosting don’t mix, unless you’re into frosting slides.
Frosting Steps:
- Make the frosting: In your mixer, beat butter and cream cheese until they fluff up and look like a whipped cloud. Slowly add powdered sugar and vanilla. Be patient, or prepare for a sugar snowstorm on your counter.
- Level the cakes: Slice the domes off (if they’re lopsided) so the layers stack smoothly. Snack on the scraps like a true baker.
- Stack and frost: Base layer first, add frosting, top with the next cake, repeat. Spread, swirl, and try not to “taste test” too much. Finish with a generous coat of frosting all around.
- Decorate with pecans: Smash those four cups of pecans gently into the sides and sprinkle more around the top. You could even use those crumbled scraps from earlier as a rustic garnish. Cheeky and delicious.
Storage Options
Okay, so you made a mountain of cake, and you’re wondering, “Now what do I do with all of this?” First of all, congratulations! Let’s talk storage.
If you’ve got leftovers or you’re baking ahead, this cake’s a champ. Just wrap individual slices or the whole frosted cake (with a cake dome or carefully arranged toothpicks and plastic wrap) and pop it in the fridge. It’ll stay moist and lovely for about 4–5 days. The flavors build over time, so if you sneak a cold slice on day two with a spoon straight from the container… I won’t judge.
Want to freeze it? Absolutely. Wrap slices in parchment, then foil or a zip bag, and freeze for up to 3 months. Pull one out when you need a pick-me-up or forget it’s in there and find it on a rough Tuesday. Either way, cake magic.
pro tip: refrigerated cream cheese frosting tastes even dreamier cold, so no need to reheat unless you’re defrosting.
Variations and Substitutions
No one says you have to follow this recipe to the letter (well, except maybe your inner baking teacher). Let’s play with some swaps.
– Walnuts instead of pecans: Go for it. They’re slightly more bitter, but still brilliant in texture and flavor.
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– Add pineapple: A little crushed pineapple (drained well!) brings tropical sweetness and extra moisture. Just reduce sugar slightly if you do this.
– Gluten-free flour blend: A good 1:1 all-purpose GF mix should work fine. Just don’t skip the structure of the eggs.
– Swap the frosting: Don’t gasp, some folks prefer whipped buttercream or even mascarpone for a twist on the norm.
– Pump it up with raisins: If you’re team raisin, toss in half a cup with the carrots and pecans. Use golden ones for a little glam.
– No nuts at all: Skip them completely if you like a smoother bite. The cake still holds up flavor-wise.
What to Serve with Three Layer Carrot Cake
This cake is a star on its own, but it does play nicely with a few supporting roles. Think cozy drinks or light snacks that don’t steal the spotlight.
- Want a nostalgic sip alongside? Brew up a warm honey lemon tea or your favorite chai. The spice-on-spice combo is a dream, especially when it’s chilly out.
- If you’re serving this at brunch, a savory bite balances the sweetness. Something like creamy baked feta eggs or egg salad tea sandwiches would be quietly elegant next to a slice.
- Fancy a double dessert moment? Pair it with something creamy and light. I once served it next to spoonfuls of Greek yogurt with honey and didn’t regret a thing.
- You can also add some fruits on the side. Think sliced pears, fresh raspberries, or a citrus salad for a tummy-fresh ending you’ll appreciate later.
- And if you want to lean all in on dessert, a caramel drizzle or even bite-sized candies like Polar Bear Paws candy on the table makes it a sweet-tooth celebration.
Frequently Asked Questions
Can I make this three-layer carrot cake ahead of time?
Yes! In fact, it almost tastes better the next day. You can bake the cake layers one or even two days in advance and keep them tightly wrapped in plastic wrap at room temperature. The frosting can be made the night before as well (just stir it before using). And once the whole cake is frosted, it stores beautifully in the fridge for a few days, getting cozier with each passing hour.
What’s the best way to shred carrots for carrot cake?
A box grater is totally fine here if you’re going low-tech. But if you’ve got a food processor with a shredding blade, trust me, use it. You’ll save your knuckles and be done in seconds. Aim for fine or medium shreds, nothing too chunky, or they’ll poke out like little orange antennas.
Can I turn this into a two-layer cake instead?
Absolutely. Just divide the batter evenly between two 9-inch pans instead of three. You’ll need to add a few extra minutes to the baking time (check around 35 minutes in). The cake will be a tad taller per layer, but nobody’s mad about that. More cake per bite is never a bad thing.
Is it okay to skip the nuts?
Totally fine! The pecans add texture and a slight earthiness, but if you’re nut-free (by choice or allergy), the cake still holds up. You might consider tossing in something else for texture, maybe shredded coconut or even just doubling down on the carrots, but it works perfectly well without any additions too.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Three Layer Carrot Cake with Cream Cheese Frosting
Ingredients
For the Carrot Cake
- 4 cups granulated sugar
- 2 cups canola oil or other neutral oil like vegetable or grapeseed
- 8 large eggs
- 4 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1.5 tsp salt
- 4 tsp ground cinnamon
- 6 cups finely shredded carrots about 6-7 large carrots, peeled
- 2 cups chopped pecans plus more for decorating
For the Cream Cheese Frosting
- 16 oz cream cheese softened (2 blocks)
- 1 cup unsalted butter softened (2 sticks)
- 6 cups powdered sugar sifted
- 2 tsp vanilla extract
For Assembly & Decoration
- 2 cups chopped pecans for pressing onto sides and topping (in addition to the 2 cups in batter)
Equipment
- Stand mixer or hand mixer
- Three 9-inch Cake Pans
- Large Mixing bowls
- Spatula
- Whisk
- Box Grater or Food Processor (for carrots)
Instructions
- Preheat the oven to 350°F (175°C). Grease three 9-inch cake pans with nonstick spray and line the bottoms with parchment paper for easy removal.
- In a large bowl (or stand mixer), combine the sugar, canola oil, and eggs. Beat until well incorporated and the mixture looks pale and glossy.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients into the wet mixture, mixing on low just until combined. Do not overmix.
- Using a spatula, fold in the shredded carrots and 2 cups chopped pecans until evenly distributed.
- Divide the batter evenly among the three prepared pans. Smooth the tops with a spatula.
- Bake for 25–30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean (a few sticky carrot crumbs are fine).
- Let cakes cool in the pans for 10–15 minutes, then carefully invert onto a wire rack to cool completely. Don’t frost until cakes are completely cool.
- While cakes cool, make the frosting: Beat softened butter and cream cheese together until very creamy and fluffy. Gradually add powdered sugar (start slow!) and mix until smooth and spreadable. Add vanilla extract and beat until combined.
- If your cakes are domed, use a serrated knife to level the tops so they stack cleanly. (Snack on scraps!)
- Stack the first cake layer on a serving plate. Add a thick, even layer of frosting. Repeat with remaining layers. Spread frosting all over the sides and top. Use a spatula or the back of a spoon to create soft swirls.
- Press 2 cups chopped pecans around the sides of the cake, and sprinkle more on top for garnish. You can also use cake crumbs from the leveling step as a rustic touch.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
