Carrot Layer Cake

How to Make Carrot Layer Cake

1. 1

   Step 1: Preheat and prepare pans

   Position a rack in the center of the oven and preheat to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment rounds and lightly flour or spray with nonstick spray; set aside to cool.
2. 2

   Step 2: Combine dry ingredients

   In a large bowl, whisk together the all-purpose flour, baking soda, kosher salt, and ground cinnamon until evenly distributed. Breaking up any clumps ensures a uniform crumb and even rise.

   For this step

   • 2 cupsAll-purpose flour
   • 1 teaspoonBaking soda
   • 1/2 teaspoonKosher salt
   • 1 1/2 teaspoonsGround cinnamon
   
3. 3

   Step 3: Mix wet ingredients and form batter

   In a separate bowl, whisk the light brown sugar with the eggs until smooth, then gradually whisk in the vegetable oil until incorporated. Add the dry ingredients to the wet mixture and gently mix until just combined — do not overmix.

   For this step

   • 1 1/2 cupsLight brown sugar, packed
   • 3 largeLarge eggs
   • 3/4 cupVegetable oil
   
4. 4

   Step 4: Fold in the carrots

   Fold the grated carrots into the batter with a rubber spatula until evenly distributed. The batter should be thick but scoopable; if very stiff, scrape the bowl to incorporate any pockets of flour.

   For this step

   • 3 cupsGrated carrots (packed)
   
5. 5

   Step 5: Bake and cool the layers

   Divide the batter evenly between the prepared pans and smooth the tops. Bake 25–30 minutes, rotating halfway through, until a toothpick inserted in the center comes out clean; cool in pans 10 minutes, then invert onto a wire rack to cool completely.
   
6. 6

   Step 6: Make frosting and assemble

   Beat the softened cream cheese until smooth, then gradually add the powdered sugar and beat until a spreadable, silky frosting forms (chill briefly if too soft). Place one cake layer on a serving plate, spread a third of the frosting, top with the second layer, frost the top and sides, then refrigerate 20–30 minutes to set before slicing.

   For this step

   • 8 ozCream cheese (for frosting), softened
   • 2 cupsPowdered (confectioners') sugar (for frosting)
   

1. Position a rack in the center of the oven and preheat to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment rounds and lightly flour or spray with nonstick spray; set aside to cool.
2. In a large bowl, whisk together the all-purpose flour, baking soda, kosher salt, and ground cinnamon until evenly distributed. Breaking up any clumps ensures a uniform crumb and even rise.
3. In a separate bowl, whisk the light brown sugar with the eggs until smooth, then gradually whisk in the vegetable oil until incorporated. Add the dry ingredients to the wet mixture and gently mix until just combined — do not overmix.
4. Fold the grated carrots into the batter with a rubber spatula until evenly distributed. The batter should be thick but scoopable; if very stiff, scrape the bowl to incorporate any pockets of flour.
5. Divide the batter evenly between the prepared pans and smooth the tops. Bake 25–30 minutes, rotating halfway through, until a toothpick inserted in the center comes out clean; cool in pans 10 minutes, then invert onto a wire rack to cool completely.
6. Beat the softened cream cheese until smooth, then gradually add the powdered sugar and beat until a spreadable, silky frosting forms (chill briefly if too soft). Place one cake layer on a serving plate, spread a third of the frosting, top with the second layer, frost the top and sides, then refrigerate 20–30 minutes to set before slicing.