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Moist Three-Layer Carrot Cake with Cream Cheese Buttercream

moist three-layer carrot cake - featured image
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A tender, moist three-layer carrot cake balanced with warm spices and layered with a silky, tangy cream cheese buttercream frosting. Perfect for celebrations or a comforting treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 1 ¾ cups (350g) granulated sugar
  • ½ cup (100g) brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg (optional)
  • ½ tsp salt
  • 1 cup (240ml) vegetable oil (canola or light olive oil preferred)
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 3 cups grated carrots (about 4–5 medium carrots), peeled and finely shredded
  • ½ cup crushed pineapple, drained well
  • 1 cup chopped walnuts (optional, toasted lightly)
  • 8 oz (225g) cream cheese, softened (full-fat recommended)
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 ½ tsp vanilla extract
  • 1 tbsp fresh lemon juice (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
  3. In another bowl, beat the vegetable oil and eggs together until smooth. Add vanilla extract and mix well.
  4. Slowly pour the wet ingredients into the dry mixture, stirring gently with a spatula or wooden spoon until just combined. Avoid overmixing.
  5. Fold in the grated carrots, drained crushed pineapple, and chopped walnuts until evenly distributed.
  6. Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Rotate pans halfway through baking for even heat.
  8. Remove cakes from oven and let cool in pans for 10 minutes, then transfer to cooling racks to cool completely.
  9. To make the cream cheese buttercream, beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, beating until fluffy. Mix in vanilla extract and lemon juice if using.
  10. Assemble the cake by placing the first layer on a serving plate, spreading a generous layer of frosting on top. Repeat with the second and third layers. Use remaining frosting to cover the sides and top evenly. For a smooth finish, dip spatula in warm water and swipe gently.
  11. Refrigerate the cake for at least 1 hour to let the frosting set. Remove from fridge about 20 minutes before slicing for easier cuts.

Notes

Do not overmix the batter to keep the cake tender. Grate carrots finely for even texture. Drain pineapple well to avoid excess moisture. Use room temperature eggs and cream cheese for smoother batter and frosting. Chill frosting if too soft and re-whip for fluffiness. Tent cake with foil if sides brown too fast. Flavors improve after resting overnight. For gluten-free, use a 1-to-1 gluten-free baking blend. Vegan adaptations include flax eggs and dairy-free cream cheese frosting.

Nutrition

Keywords: carrot cake, cream cheese buttercream, three-layer cake, moist carrot cake, homemade carrot cake, easy carrot cake recipe, spiced cake

Find it online: https://tinastirs.com/moist-three-layer-carrot-cake-recipe-easy-homemade-cream-cheese-buttercream-tutorial/