A classic Layered Carrot Cake filled with pineapple, walnuts, and raisins, finished with a light cream cheese frosting. Moist, warmly spiced, and easy to make, this cake is perfect for gatherings, holidays, or whenever you crave a timeless dessert.
Carrot cake is one of those recipes I always keep on hand. The combination of grated carrots, warm spices, pineapple, walnuts, and raisins creates a rich, comforting cake that pairs beautifully with cream cheese frosting. This layered version is simple to prepare and yields a generous two-layer cake that serves a crowd.
Many bakers feel intimidated by layer cakes, but this recipe is forgiving and straightforward. Most of the work is mixing ingredients and transferring batter to pans—then the oven does the rest. Whether you prefer bundts, sheet cakes, or cupcakes, this layered carrot cake is a classic you’ll come back to again and again.
We usually bake this cake around spring and Easter, but it’s equally welcome year-round. If you prefer a taller cake, try baking the batter in two high-sided 8″ pans for higher layers. You can also omit pineapple, nuts, or raisins if you don’t like them—this recipe adapts well to taste.
Why this recipe works
- Uses pantry staples so it comes together quickly.
- Easy to customize—pineapple, nuts, and raisins are optional.
- Makes a generous cake that feeds a crowd.
Ingredients (summary)
All-purpose flour, cinnamon, baking soda, salt, nutmeg, cloves, butter, brown sugar, granulated sugar, eggs, vanilla, grated carrots, crushed pineapple (drained), chopped walnuts, raisins, cream cheese, powdered sugar.
How to make Layered Carrot Cake
Cake
- Preheat oven to 350°F. Spray two 9-inch cake pans with baking spray; brush with a pastry brush to coat evenly. Line the bottom of each pan with a circle of parchment paper, spray the paper, and set pans aside.
- In a large bowl, whisk together flour, cinnamon, baking soda, salt, nutmeg, and cloves.
- In a stand mixer with the paddle attachment (or using a hand mixer), beat the butter with brown and granulated sugars until smooth. Add the eggs one at a time, mixing after each, then stir in the vanilla.
- Add the dry ingredients to the wet ingredients and mix until just combined. Scrape down the sides and stir briefly to incorporate.
- Fold in grated carrots, drained pineapple, half of the chopped walnuts, and the raisins until evenly distributed.
- Divide the batter between the prepared pans, smooth the tops, and bake 30–35 minutes, or until a toothpick inserted into the center comes out mostly clean (a few crumbs are fine, but not wet batter).
- Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack and cool completely.
Frosting
- In a stand mixer with the paddle attachment, beat the softened cream cheese and softened butter on medium until smooth. Add vanilla, powdered sugar, and cinnamon; mix until combined. Increase speed to medium-high and whip until light and fluffy, about 2 minutes.
- When the layers are completely cool, remove the parchment circles. Place one cake layer bottom side down on your serving plate. If the top domed significantly, trim to level. Spread 1 1/2 cups of frosting over the first layer and smooth to the edges.
- Place the second layer on top, bottom side up. Apply a thin crumb coat over the entire cake and chill in the refrigerator for at least 2 hours to set.
- Frost the cake with the remaining frosting and press chopped walnuts around the bottom edge if desired. Slice and serve.
The recipe really is that simple: mix, bake, cool, and frost. It doesn’t need to be perfectly decorated to taste amazing—focus on flavor and texture.
What frosting to use
Traditional carrot cake shines with cream cheese frosting, and this recipe follows that classic. If you prefer something different, you can experiment (for example, a lightly spiced buttercream), but cream cheese is the classic choice for its tang and richness.
How to store
Because this cake uses cream cheese frosting, store it covered in the refrigerator in an airtight container or wrapped well with plastic wrap. It will keep 4–5 days chilled.
You can also freeze unassembled cake layers. After baking and cooling, wrap each layer tightly in plastic wrap, then in foil, and freeze up to 3–4 months. Thaw layers in the refrigerator before assembling and frosting.
Tips and tricks
- Nutmeg and cloves add warmth—omit them and increase cinnamon if you prefer.
- Pineapple, nuts, and raisins are optional—feel free to add, reduce, or omit according to taste.
- Golden raisins are a nice alternative to regular raisins.
- Ensure layers are completely cool before frosting to avoid a runny finish.
- Use high-sided 8″ pans if you want taller layers.
If you’re after a dependable, crowd-pleasing dessert, this Layered Carrot Cake is a great choice. It delivers moist, spiced cake layers and a creamy, balanced frosting—simple to make and always appreciated.
If you like this recipe you might also like:
- Rainbow Jello Cloud Cake
- Lemon Blueberry Poke Cake
- Sour Cream Coffee Cake
Layered Carrot Cake
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup unsalted butter, melted and cooled
- ¾ cup light brown sugar, packed
- ¾ cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 8 ounces canned crushed pineapple, drained well
- 1 cup chopped walnuts, divided
- ½ cup raisins
For the cream cheese frosting:
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F. Prepare two 9-inch pans with baking spray and parchment bottoms.
- Whisk together flour, cinnamon, baking soda, salt, nutmeg, and cloves.
- Beat butter and sugars until smooth, add eggs one at a time, then vanilla. Add dry ingredients and stir until just combined.
- Fold in carrots, pineapple, half the walnuts, and raisins.
- Divide batter between pans and bake 30–35 minutes. Cool in pans 10 minutes, then transfer to a rack to cool completely.
- Make frosting by whipping cream cheese and butter until smooth, then add vanilla, powdered sugar, and cinnamon. Whip until light and fluffy.
- Assemble: place one layer on a serving plate, spread 1½ cups frosting, top with second layer, apply crumb coat, chill 2 hours, then finish frosting and decorate with remaining walnuts.
Notes
- Nutmeg and cloves add warmth; omit and increase cinnamon if preferred.
- Pineapple, nuts, and raisins are optional and can be adjusted to taste.
- Golden raisins are a good alternative to regular raisins.
- Be sure the layers are completely cool before frosting.
- Layers freeze well for later assembly.
- Use high-sided 8″ pans for taller layers.