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Moist & Nutty Layered Carrot Cake with Cream Cheese Frosting
First of all, thank YOU for being here! If you're reading this, I already know one thing about you: you have great taste in desserts. 😊 Whether you're an experienced baker or just someone who adores a slice of comfort, this is one cake you need in your life. Today, I’m sharing a truly special recipe—my Moist & Nutty Layered Carrot Cake with Cream Cheese Frosting. It's everything a carrot cake should be: rich, warmly spiced, tender, and gloriously layered with tangy, dreamy frosting.
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Why You’ll Fall in Love with This Carrot Cake
This cake isn’t just food—it’s a feeling. A towering, nostalgic hug of sweet carrots, warm cinnamon, crunchy walnuts, and a lush cream cheese frosting that melts over every bite. It’s rustic, beautiful, and utterly irresistible.
Reasons to love this cake:
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Unbelievably moist with a fine crumb
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Naturally sweetened with carrots and a hint of brown sugar
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No-fuss layering—rustic and real (read: you don’t need to be a cake artist!)
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A perfect balance of textures: soft cake, crunchy nuts, creamy frosting
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It actually gets better the next day!
What It Tastes Like
Imagine biting into a cloud of spice-kissed cake, lightly sweet and earthy from fresh carrots, with creamy frosting that tangles around toasted walnuts. It’s rich without being too sweet, and every forkful feels like home.
Benefits of This Recipe
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Nutrient-Rich: Carrots bring beta-carotene, fiber, and a subtle natural sweetness.
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Make-Ahead Friendly: Both the cake layers and frosting can be made a day in advance.
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Crowd-Pleaser: Perfect for Easter, birthdays, or cozy Sundays with a pot of tea.
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Customizable: Great base for additions like raisins, pineapple, or coconut.
Ingredients
For the Cake:
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2 cups all-purpose flour
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1½ tsp baking powder
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1 tsp baking soda
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½ tsp salt
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1½ tsp ground cinnamon
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½ tsp ground nutmeg
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1¼ cups vegetable oil
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1 cup granulated sugar
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½ cup light brown sugar
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4 large eggs
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2 tsp vanilla extract
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3 cups finely grated carrots
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1 cup chopped walnuts (plus more for garnish)
For the Cream Cheese Frosting:
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1 cup (2 sticks) unsalted butter, room temp
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16 oz cream cheese, room temp
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1 tsp vanilla extract
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4–5 cups powdered sugar, sifted
Tools You’ll Need
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Three 8-inch round cake pans
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Mixing bowls
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Electric hand mixer or stand mixer
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Rubber spatula
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Cooling racks
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Fine grater or food processor (for carrots)
Additions & Substitutions
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Add-ins: Crushed pineapple (½ cup, drained), shredded coconut, or golden raisins.
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Nut-Free? Skip the walnuts or sub in pumpkin seeds or sunflower seeds for crunch.
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Dairy-Free Frosting: Use vegan cream cheese and plant-based butter.
How to Make the Best Carrot Cake Ever
Step 1: Prep Work
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Preheat oven to 350°F (175°C). Grease and line your pans with parchment paper.
Step 2: Mix the Dry
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In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 3: Wet Ingredients
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In a separate bowl, beat together the oil, sugars, eggs, and vanilla until light and creamy.
Step 4: Combine and Fold
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Slowly add the dry mix to the wet, then gently fold in the grated carrots and chopped nuts.
Step 5: Bake
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Divide batter evenly into pans. Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely before frosting.
Step 6: Frost & Stack
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Beat butter and cream cheese until fluffy. Add vanilla and powdered sugar slowly. Spread frosting between each cooled layer. Decorate the top with more frosting, a pile of shredded carrot, and chopped walnuts. 😍
What to Serve With It
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A steamy cup of chai or coffee
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Vanilla bean ice cream on the side (because, why not?!)
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Fresh berries or caramel drizzle for an elegant twist
Tips for Perfect Layers
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Chill the cake layers before frosting—they’ll be easier to handle!
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Use a serrated knife to level the tops if needed.
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Don’t overmix the batter—just until combined.
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Toast the walnuts for extra flavor (trust me, it’s worth it).
Storage Instructions
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Fridge: Store covered in the refrigerator for up to 5 days.
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Freezer: Unfrosted layers can be frozen for up to 3 months. Wrap tightly and thaw before using.
General Info
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Prep Time: 20 minutes
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Cook Time: 30 minutes
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Total Time: 1 hour (plus cooling)
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Servings: 10–12 generous slices
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Difficulty: Easy to moderate
FAQ
Can I make this gluten-free?
Yes! Use a 1:1 gluten-free baking flour.
Can I make it into cupcakes?
Absolutely—bake for 18–22 minutes at the same temperature.
Can I reduce the sugar?
You can cut up to ¼ cup, but it may affect the texture slightly.
Why is my cake dry?
Overbaking or using too much flour can dry it out. Spoon and level your flour, and keep an eye on the baking time.
In Summary
This carrot cake is one of those magical bakes that feels homemade, nostalgic, and luxurious all at once. Whether it’s for a birthday, holiday, or “just because,” this recipe will steal the show—and your heart.
More Carrot & Cozy Cake Recipes to Try:
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Carrot Cake Muffins with Cinnamon Crumble
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Carrot Sheet Cake with Maple Frosting
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Peach-Carrot Snack Cake (coming soon!)
💬 Tried this recipe? Leave a review below and don’t forget to share your creations on Pinterest! Tag me so I can see your beautiful bakes.
Nutritional Information (Per Slice – Approximate)
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Calories: 480
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Fat: 27g
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Carbs: 52g
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Sugar: 35g
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Protein: 5g
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Fiber: 2g