Three Layer Carrot Cake with Cream Cheese Frosting

Three Layer Carrot Cake with Cream Cheese Frosting

Prep Time 40

Cook Time 30

Total Time 1 30

Sweetly spiced and delightfully nutty, this three layer carrot cake is filled with shredded carrots, cinnamon, toasted pecans, and swirls of cream cheese frosting. It features a moist, tender crumb and a tangy, rich frosting, with a pecan-studded crunch on the outside. Perfect for birthdays, lazy Sundays, or any day in need of a cozy dessert.

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Servings

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

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

Carrot cake flavors deepen overnight, so it's perfect to make ahead. Store in the fridge for up to 4–5 days, or freeze well-wrapped slices for up to 3 months. If you don’t like pecans, skip or swap for walnuts, or add pineapple (drained!) for extra sweetness.

For a gluten-free version: use a 1:1 GF flour blend. For other variations and substitutions, see the recipe notes.

Nutrition