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Perfect Triple Layer Carrot Cake with Cream Cheese Frosting

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A moist, flavorful triple-layer carrot cake with warm spices and a smooth, tangy cream cheese frosting. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 3 cups (about 300g) finely shredded carrots
  • 1 cup (100g) chopped walnuts or pecans (optional)
  • ½ cup (85g) crushed pineapple, drained
  • 16 oz (450g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans or line with parchment paper.
  2. In a large bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk to combine.
  3. In another bowl, beat granulated sugar, brown sugar, and oil until well blended (1-2 minutes). Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Gradually add dry ingredients to wet mixture, mixing on low speed until no streaks of flour remain. A few tiny lumps are fine.
  5. Fold in shredded carrots, chopped nuts, and crushed pineapple gently with a rubber spatula.
  6. Divide batter evenly among the three prepared pans. Tap pans gently to release air bubbles.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  9. For frosting, beat cream cheese and butter together until smooth and creamy (2-3 minutes). Gradually add powdered sugar, one cup at a time, mixing well after each addition. Stir in vanilla extract and a pinch of salt.
  10. Assemble cake by placing one layer on a serving plate, spreading a generous layer of frosting over it. Repeat with second layer, then top with third layer and frost top and sides evenly.
  11. Refrigerate assembled cake for at least 1 hour before serving to set frosting and meld flavors.

Notes

If frosting is too soft, chill in fridge for 20 minutes and whip again before frosting. Do not overmix batter when folding in carrots to keep crumb light and airy. Squeeze excess juice from pineapple to avoid soggy cake. Refrigerate assembled cake for at least 1 hour before serving for best texture. Can prepare cake layers and frosting a day ahead and assemble before serving.

Nutrition

Keywords: carrot cake, triple layer cake, cream cheese frosting, easy carrot cake, homemade dessert, moist carrot cake, spiced cake

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