Carrot Cake* Recipe
three-layer carrot cake, cream cheese frosting, caramel sauce, toasted walnut
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Batter
Cream Cheese Frosting
Caramel Sauce
Toasted Walnuts & Assembly
Method
Cake Batter
- 1
Prepare and preheat
Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans with butter and lightly dust with flour, tapping out excess. If you only have two pans, bake in two batches; final bake time will be a little longer for each layer.
- 2
Mix dry ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
- 3
Mix wet ingredients
In the bowl of a stand mixer (or a large bowl with a hand mixer), beat the granulated sugar, brown sugar, and vegetable oil on medium speed until well combined. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and buttermilk until incorporated.
- 4
Combine and fold
Reduce mixer to low. Add the dry ingredients to the wet ingredients in two additions, mixing just until combined—avoid overmixing. Fold in the grated carrots, chopped toasted walnuts, and if using, the well-drained crushed pineapple and shredded coconut, until evenly distributed.
- 5
Portion and bake
Divide batter evenly among the three prepared pans (about 1 1/4 to 1 1/3 cups batter per pan depending on pan depth). Smooth tops with a spatula. Bake on the center rack for 22–28 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back slightly. Rotate pans halfway through baking for even browning.
- 6
Cool
Let cakes cool in the pans for 10 minutes, then run a thin knife around the edges and invert onto wire racks. Remove parchment (if used) and let cool completely to room temperature before frosting—about 1 to 1.5 hours.
Cream Cheese Frosting
- 7
Beat cream cheese and butter
With a mixer, beat the softened cream cheese and softened butter on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the bowl as needed.
- 8
Add sugar and flavor
With the mixer on low, add the confectioners' sugar about 1 cup at a time until incorporated, then increase speed to medium and beat until smooth and spreadable (about 2 minutes). Add the vanilla extract and salt; beat briefly to combine. If frosting seems too soft, chill 15–20 minutes; if too firm, beat briefly at low speed to loosen.
Caramel Sauce
- 9
Make caramel
In a medium heavy-bottomed saucepan, combine the granulated sugar and water over medium heat. Swirl the pan gently (do not stir) until the sugar dissolves and turns a deep amber color, watching closely to avoid burning — about 8–10 minutes.
- 10
Finish caramel
Once amber, remove from heat and carefully whisk in the butter until melted. Slowly pour in the heavy cream while whisking (mixture will bubble vigorously). Return to low heat for 30 seconds to incorporate. Stir in the salt and vanilla. Allow to cool to warm (not hot) before using; it will thicken as it cools. For easier drizzle, transfer to a jar.
Toasted Walnuts & Assembly
- 11
Toast walnuts (if not pre-toasted)
Preheat oven to 350°F (if not already hot). Spread walnut halves on a baking sheet and toast for 6–8 minutes until fragrant and lightly browned. Let cool, then chop roughly. Reserve 1/3 cup for garnish and fold the remainder into the batter as directed above.
- 12
Level cakes and prepare
If cake layers have domed, level the tops with a serrated knife to create flat layers for stacking. Place the first cake layer on a cake board or serving plate.
- 13
Frost between layers
Spread about 1 cup of cream cheese frosting onto the first layer, leaving a slight edge. Drizzle 2–3 tablespoons of the caramel sauce over the frosting and sprinkle a few chopped toasted walnuts. Place second layer on top and repeat: 1 cup frosting, 2–3 tablespoons caramel, a few walnuts. Top with third layer.
- 14
Crumb coat and chill
Apply a thin crumb coat of frosting over the entire cake (about 1/2 cup–3/4 cup), smoothing with an offset spatula. Refrigerate cake for 20–30 minutes to set the crumb coat.
- 15
Final frost and decorate
Apply the remaining cream cheese frosting to cover the cake smoothly. Drizzle cooled but pourable caramel sauce over the top, allowing some to drip down the sides. Sprinkle the reserved chopped toasted walnuts around the top edge and a few on the base. Optionally, pipe rosettes of frosting and add additional caramel drizzle to each.
- 16
Chill before serving
Chill the assembled cake for at least 30 minutes to let the frosting set and flavors meld. Remove from refrigerator 20–30 minutes before serving for best texture.