Moist Layered Carrot Cake

Moist Layered Carrot Cake

This recipe makes a rich, moist two-layer carrot cake with cream cheese frosting.

Ingredients

For the Cake

• 2 cups (250 g) all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg (optional)
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) brown sugar
• 1 cup (240 ml) vegetable oil
• 4 large eggs
• 2 tsp vanilla extract
• 3 cups finely grated carrots
• 1 cup chopped walnuts or pecans (optional)
• 1/2 cup crushed pineapple, drained (optional, for extra moisture)

For the Cream Cheese Frosting

• 8 oz (225 g) cream cheese, softened
• 1/2 cup (115 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Prepare the Cake

1. Preheat oven to 350°F (175°C).
2. Grease and line two 8-inch (20 cm) round cake pans.
3. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In a large bowl, whisk sugars, oil, eggs, and vanilla until smooth.
5. Fold the dry ingredients into the wet ingredients just until combined.
6. Stir in carrots, nuts, and pineapple if using.
7. Divide batter evenly between the prepared pans.

2. Bake

• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

3. Make the Frosting

1. Beat cream cheese and butter until smooth and fluffy.
2. Gradually add powdered sugar.
3. Mix in vanilla and salt.
4. Beat for 2–3 minutes until light and creamy.

4. Assemble

1. Place one cake layer on a serving plate.
2. Spread a generous layer of frosting on top.
3. Add the second layer.
4. Frost the top and sides evenly.
5. Garnish with chopped walnuts, pecans, or carrot decorations if desired.

Tips for Extra Moist Cake

• Use freshly grated carrots rather than pre-shredded carrots.
• Don’t overmix the batter.
• Adding crushed pineapple helps keep the cake exceptionally moist.
• Refrigerate the frosted cake for at least 30 minutes before slicing for cleaner layers.

The cake tastes even better the next day after the flavors have had time to develop. 🥕🍰