Carrot Layer Cake (No Nuts!)
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This is the best carrot layer cake recipe. It’s easy to make and covered in a cream cheese frosting. The cake layers are oil-based, which means it creates a moist carrot cake and there’s no need for your mixer! Perfect cake for Easter!
I don’t know what it is about bringing a cake to someone’s house. And when it’s Easter, I can’t resist bringing a cake – like maybe my Hummingbird Cake, a Homemade Pineapple Upside Down Cake, a light and airy Angel Food Cake or my triple layer Coconut Cake. But nothing reigns more supreme during Easter, then bringing a homemade carrot cake. Everyone is always incredibly impressed. I always feel a tad guilty accepting all of the wonderful praise. Because a carrot cake I think is one of the easiest cakes to make.
And when you cover it in cream cheese frosting it’s always a hit.
I dare say carrot cake might be my favorite dessert out there. So much so, I’ve created a carrot cake oatmeal cookie recipe and a carrot cake loaf bread. Because I can’t get enough. There I said it. My dad would agree with me. He can’t resist a carrot cake. Neither can I. Genetics is scary isn’t it?
What Does Carrot Cake Taste Like?
This carrot cake adapted from Cook’s Illustrated is moist and flavorful. It contains carrots of course but doesn’t taste “carrot-y”
It has some warm spices added to it- cinnamon and nutmeg added to it as well! And the brown sugar in the cake gives it a caramel note as well. You have to frost it of course with cream cheese frosting. It’s a must if you ask me.
Ingredients Needed:
- Flour – I used regular all-purpose flour. It’s the perfect flour for giving structure to this cake without making it dense.
- Baking Powder and Baking soda – Used to help the cake rise.
- Cinnamon and Nutmeg – I used both these spices, to give it more flavor and depth.
- Salt – You always want to add a bit salt to anything sweet to help balance out the sweetness.
- Oil – I recommend using a neutral flavored oil such as vegetable or canola.
- Carrots – I shred my carrots by hand, instead of using my food processor so it doesn’t make them too mushy.
- Granulated Sugar and Brown Sugar – I love using both these sugars, to help create the perfect sweetness, and flavor.
- Eggs – You need 4 room temperature large eggs for this cake.
How To Make This Carrot Cake Recipe
To make this carrot cake you want to start by preparing your cake pans. I like to line mine with parchment paper so they easily release. You can get a step by step tutorial on how to line your cake pans here.
In a mixing bowl, you want to measure your dry ingredients – flour, baking powder, baking soda, cinnamon, and nutmeg. Then just give it a whisk and set aside.
Then you want to grate your carrots by hand. This will take about 6-7 carrots. I do recommend grating by hand because food processor tends to break down the carrots too finely and you end up with mush (in my opinion!)
In a second mixing bowl you want to whisk your sugars and vegetable oil. Add in your eggs and whisk to combine.
You can now stir in your dry ingredients. Be sure to stop mixing as soon as the flour is incorporated.
Stir in your shredded carrots and now you’re ready to bake!
Bake the cakes. Then go ahead and divide the batter between your two prepared cake pans. Bake at 350oF (177oC) for 35-40 minutes, until a toothpick inserted comes out clean.
Heather’s Baking Tips
- Measure flour correctly. Be sure to measure your flour correctly by spooning into your cup and leveling with a flat edge. If you don’t, you may end up with too much flour and that will result in a dense cake.
- Do not overmix. Once you have combined your wet and dry ingredients, be sure to not overmix. Once your flour becomes wet, the gluten will be formed. Too much mixing results in too much gluten formed and that results in a tough cake.
- Room temperature eggs. Make sure your eggs are room temperature so they will be incorporated easily. Place them in a warm bowl for 10 minutes before using them.
- Grate your carrots by hand. A food processor will grate the carrots too fine and turn them into more of a mush.
- Allow your cake to cool completely before frosting. If the cake is too warm, your icing will melt.
Recipe FAQ’s
I’m not a big fan of adding raisins to my carrot cake, but yes you can definitely add them. And yes you can stir in some pecans or walnuts. I recommend toasting them first before you do so.
Yes! In fact that’s what I did with this carrot sheet cake recipe. It still keeps it moist but also lightens it up a bit.
If you use all applesauce it may affect the texture.
If it’s unfrosted, you can keep this cake on the counter for 2-3 days. Just make its covered. I like to wrap my layers in plastic wrap. If it’s frosted, then you should store in the fridge because of the cream cheese frosting. It should keep if it covered for 5-6 days as well, making this a great make ahead dessert for Easter!
Yes you can freeze the cake, or slices of it that are leftover, for up to 3 months. Wrap each piece of cake seperately and then wrap again in tinfoil or place in a plastic bag. When ready to enjoy, let thaw overnight in the fridge and then unwrap and enjoy.
More Cake Recipes
- Chocolate Layer Cake
- Berry Chantilly Cake
- Lemon Sour Cream Pound Cake Recipe
- Vanilla Sponge Cake
- Homemade White Cake
- Strawberry Layer Cake
- Gluten Free Carrot Cake
If you try this carrot cake and love it let me know and leave me a comment and star rating below!
Carrot Layer Cake
Ingredients
For the cake:
- 2 1/2 cups (300 g) all purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 pound shredded carrots (about 6 to 7 medium carrots)
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (107 g) packed light brown sugar
- 4 large eggs room temperature
- 1 1/2 cups (360 ml) vegetable oil
For The Cream Cheese Frosting
- 1 cup (2 sticks, 226 g) unsalted butter softened
- 16 ounces cream cheese softened
- 5 cups (568 grams) confectioners (icing) sugar
- 4 teaspoons vanilla extract
Instructions
- Prepare pans and oven. Adjust oven rack to middle position; heat oven to 350°F (177°C). Grease two 8 or 9-inch round pans) with nonstick cooking spray (or butter) and line with parchment paper on the bottom. Grease the parchment paper.
- Combine dry ingredients. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in large bowl; set aside.
- Grate carrots. Grate 6-7 medium carrots by hand. (if using food processor, use a large hole grater so it doesn't turn the carrots to mush). Set aside.
- Combine wet ingredients. In a medium bowl, whisk together the oil, eggs, granulated sugar, and brown sugar until evenly combined.
- Add dry ingredients. Stir in dry ingredients, with a spatula, just until no flour remains. Do not overmix. Fold in the carrots.
- Bake. Divide the batter into prepared pans and bake until toothpick or skewer inserted into center of cake comes out clean, about 35 to 40 minutes, rotating pans halfway through baking time. Remove from the oven and allow to cool the cakes in the pan for about 10 minutes, then invert onto a cooling rack to continue cooling to room temperature in pan on wire rack, about 2 hours.
- Make the cream cheese frosting. In a stand mixer with paddle attachment, or use a hand mixer in a large mixing bowl, cream together the butter and cream cheese until smooth and creamy. Add in the powdered sugar, 1/2 cup at a time, and beat to combine. Add in vanilla extract and beat to combine. Frost the cooled cake or store in the fridge for up to 5 days.
Video
Notes
- Storage/Make ahead: If it’s unfrosted, you can keep this cake on the counter for 2-3 days. Just make its covered. I like to wrap my layers in plastic wrap. If it’s frosted, then you should store in the fridge because of the cream cheese frosting. It should keep if it covered for 5-6 days as well, making this a great make ahead dessert for Easter!
- Freezing: Yes you can freeze the cake, or slices of it that are leftover, for up to 3 months. Wrap each piece of cake separately and then wrap again in tinfoil or place in a plastic bag. When ready to enjoy, let thaw overnight in the fridge and then unwrap and enjoy.
I made these into cupcakes, baked for 20 minutes. Perfect carrot cakes! I will be making this recipe again.
That sounds fantastic! I’m so glad the cupcakes turned out perfect. Can’t wait for you to make them again! 🥕🎉
Can i make this cake in a 9”x13” pan?
Absolutely! You can make the cake in a 9×13 pan. The bake time is a rough estimate of about 40-45 minutes, so be sure to keep an eye on it as it bakes.
Made this cake twice! My daughter wanted carrot cake for her birthday but highly allergic to nuts! My sister, hates cake and carrots but tried a piece and then asked me to make it for her Birthday! It is a very moist and delicious cake. The only thing I do differently is separate the egg yolk and whites, and then beat the egg whites to a hard peak and fold them in at the end. I do that for every cake I make, just ensures the cake to be fluffy.
Thank you so much for your thoughtful comment! I’m thrilled to hear that the cake was a hit with your family, especially considering the nut allergy. Your tip about beating the egg whites sounds like a great idea—I’m glad it worked out so well! Thanks again for sharing your experience! 😊
My friend has requested a carrot cake for her 80th birthday and,this looks like the perfect recipe! I live in the UK and not sure which flour to use – plain flour or self raising flour? We don’t have all purpose flour.
Hi, Sarah. In the UK, plain flour is the equivalent of all-purpose flour used in many recipes. It’s one of the most commonly used types of flour and does not include any raising agents. For your needs, you should go ahead and use plain flour.
Thank you 😊
You’re very welcome, and thank you! 😊
I made it in two mini pans so I could tier it and put the rest in cupcakes however, they all pitted in the middle :(. Not sure what happened but after cutting off the top the rest of it was good.
Sounds underbaked, sometimes making things into smaller sizes don’t always work out, unfortunately!
Could this cake be made as a top tiered wedding cake and covered in roll out icing please?
I haven’t tried (that probably is obvious haha) but as just a top tier only I think it would be fine. Of course if I were you I’d do a test run!
My husband is allergic to all nuts, so When I found this recipe I was really excited to try it out, I followed one of the comments that said to make this into cupcakes, so I did just that and it turned out amazing! It was so delicious, definitely a new recipe to keep with us forever, as we all love carrot cake! Thank you!
aw that’s awesome D I’m so glad you loved it and were able to make it for your husband 🙂
Can you do this recipe with pineapples as well?
I haven’t tried but I think it should work just fine. I just wouldn’t add in any juice! Let me know how it turns out!
I’ve made this at least 10x. Never measured after the first bake. Family requested favorite!
oh my that’s amazing Mel! I’m so happy to hear!!
Can I put this into a loaf pan instead?
I haven’t tried, but if you do I would increase the baking time to about 50-60 minutes.
We subtituted vegetable oil with olive oil, but it still tasted delicious! I give it 5 star rating!!!!😸
aw thank you Kitty!! And love that you were able to swap out and use olive oil and it still came out great 🙂
Made the cake.. tastes beautiful
But mine ended up being undercooked in the bottom.
Hi Sanjana, glad you loved the taste..every oven is different- a few minutes of baking time may be required for your cake.
Fantastic carrot cake, I love that it has no nuts as I am allergic!
Look how gorgeous this is! I can’t wait to give this a try!
One of my favorites! These looks absolutely great! can’t wait to try!
Love this recipe! It’s so perfect for easter. I tested to see how my family liked it and they devoured it!
Happy to hear that! It’s always nice when people gobble down a dessert you made, isn’t it?
I just love a good homemade carrot cake! This one looks perfect. 🙂
Can I use this recipe to make cupcakes?
Hi Ronel, Yes I think it would be fine to make cupcakes. I usually bake my cupcakes for about 18-20 minutes. I’m not sure on the yield but I’d guess 24!
Looks so delicious! Pinning!
Thanks Karly 🙂 that means a lot!