Carrot Cake Layered Cream

My grandmother swore the secret was crushing the pineapple by hand instead of using a food processor. She would stand at her kitchen counter, hands sticky with juice, explaining how the broken down fibers released more moisture into the batter. That first time I tried it myself, I could not believe the difference in the crumb. Now I will not make carrot cake any other way.

Spring birthdays in our house always meant someone was requesting this cake. One year I forgot the walnuts and my brother noticed immediately, saying it felt like meeting an old friend wearing someone elses clothes. Now I keep a bag of chopped pecans in the freezer just to be safe.

Ingredients

• Allpurpose flour: The structure builder here, do not pack it down when measuring or your cake will be dense
• Spices: Cinnamon leads the show but the cloves and ginger are what make people ask what is different about this recipe
• Granulated and brown sugar: The brown sugar adds moisture while the white sugar creates that tender crumb we all want
• Vegetable oil: Unlike butter, oil keeps this cake moist for days which is why it travels so well
• Eggs: Room temperature eggs incorporate better and help the cake rise evenly
• Grated carrots: Use the fine side of your box grater, large shreds create tunnels in the cake
• Crushed pineapple: The hidden ingredient that makes this cake unforgettable, squeeze out the extra juice first
• Cream cheese: Absolutely must be softened to room temperature or you will never get the lumps out
• Butter: Also room temperature, this adds structure to the frosting so it does not slide off the cake

Instructions

Getting everything ready:

Preheat your oven to 350°F and grease three 8 inch round cake pans, then line the bottoms with parchment paper so you never lose a cake layer again.

Mixing the dry ingredients:

Whisk together your flour, baking powder, baking soda, salt, and all those warm spices in a medium bowl until everything is evenly distributed.

Building the batter base:

Whisk both sugars with the oil until combined, then beat in eggs one at a time followed by the vanilla until the mixture looks smooth and glossy.

Combining everything:

Add the dry ingredients to the wet and mix just until you cannot see flour anymore, overmixing makes a tough cake.

Adding the good stuff:

Fold in the grated carrots, nuts, drained pineapple, and raisins by hand until everything is evenly distributed throughout the batter.

Baking the layers:

Divide the batter evenly between your three pans, smooth the tops, and bake for 30 to 35 minutes until a toothpick comes out clean from the center.

Making the frosting:

Beat softened cream cheese and butter until completely smooth, then gradually add powdered sugar, vanilla, and salt until fluffy and spreadable.

Assembly time:

Place one cake layer on your serving plate, frost the top, repeat with the second layer, then frost the top and sides of the whole cake.

Save

The first time I made this for a potluck, someone asked if I could bake their wedding cake. I laughed and said I was barely confident enough to frost a three layer cake without it sliding apart. Sometimes the humblest recipes become the ones people remember most.

Making It Ahead

I have learned that the cake layers actually taste better on day two, once the spices have had time to settle in and develop. Wrap each cooled layer tightly in plastic wrap and keep them at room temperature overnight. You can frost the next morning when everything is fully chilled and much easier to handle.

Getting That Perfect Frosting

After years of ending up with frosting all over my counter, I finally figured out the trick is a crumb coat. Spread a thin layer of frosting over the entire cake to lock in the loose crumbs, then refrigerate for 20 minutes. That first layer creates a smooth base for your final coat of frosting to glide over beautifully.

Serving And Storage

This cake needs about 30 minutes in the refrigerator after frosting to set up properly before you slice it. Use a sharp knife dipped in hot water and wiped clean between cuts for the cleanest slices.

• Leftovers keep well covered at room temperature for up to three days, though the frosting gets softer in warm weather
• You can freeze unfrosted cake layers for up to three months, wrapped well in plastic then foil
• Bring refrigerated cake to room temperature for about 30 minutes before serving for the best texture and flavor

Save

There is something so satisfying about slicing into a homemade layer cake and seeing those perfect layers looking back at you. This recipe has never let me down.

Recipe Questions & Answers

→ What spices are used in this carrot cake?

The cake includes ground cinnamon, nutmeg, ginger, and cloves to add warm, aromatic flavors.

→ Can I omit the nuts in the layers?

Yes, walnuts or pecans are optional and can be left out for a nut-free version.

→ How do you achieve moistness in the cake layers?

Moisture comes from vegetable oil, grated carrots, crushed pineapple, and a balanced mix of sugars and eggs.

→ What is the best way to cool the cake layers?

Cool the baked layers in their pans for 10 minutes before transferring to wire racks to cool completely.

→ How should the cream cheese frosting be prepared?

Beat softened cream cheese and butter until fluffy, then gradually add powdered sugar, vanilla, and salt until smooth and creamy.

→ Can the cake layers be made in advance?

Yes, baked layers can be wrapped and stored at room temperature for a day before assembling and frosting.