Five Layer Carrot Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and line five 8-inch round cake pans with parchment rounds (or use three pans and bake in batches). Lightly dust sides with flour and tap out excess.

Mix dry ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and fine salt until evenly combined.

Mix wet ingredients

In the bowl of a stand mixer or a large bowl with a hand mixer, combine the granulated sugar, light brown sugar, and vegetable oil. Beat on medium speed until smooth and homogenous, about 1 minute. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine and fold

With the mixer on low, slowly add the dry ingredients to the wet mixture and mix until just incorporated. Fold in the grated carrots, crushed pineapple (drained), chopped nuts (if using), and raisins (if using) by hand with a spatula, ensuring an even distribution without overmixing.

Portion into pans

Divide the batter evenly among the five prepared 8-inch pans — approximately 2 to 2 1/2 cups batter per pan (use a scale for accuracy if desired). Smooth the tops with an offset spatula.

Bake

Bake in the preheated 350°F (175°C) oven for 18–24 minutes, rotating pans halfway through if your oven bakes unevenly. Cakes are done when the tops are springy, a toothpick inserted into the center comes out with a few moist crumbs, and edges start to pull away slightly.

Cool

Remove pans to a wire rack and let cakes cool in the pans for 10–15 minutes. Run a thin knife around edges, invert onto racks, peel off parchment, then re-invert so cakes are right-side up. Cool completely (about 1 hour) before assembling.

While cakes bake or cool, make the syrup. Combine the reserved pineapple juice and 1/4 cup granulated sugar in a small saucepan over medium heat. Bring to a gentle simmer, stirring until sugar dissolves. Simmer 2–3 minutes to slightly reduce and concentrate flavor. Remove from heat, stir in the lemon juice, and let cool to room temperature. Keep warm or at room temp until ready to brush onto layers.

Beat butter and cream cheese

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened unsalted butter and softened cream cheese on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the bowl as needed.

Add sugar and flavor

With the mixer on low, gradually add the sifted confectioners' sugar, 1 cup at a time, mixing briefly after each addition to reduce dust and keep the mixer from straining. Once sugar is incorporated, increase speed to medium and beat until light and fluffy, about 2 minutes. Add vanilla extract and fine salt. If the frosting is too stiff for spreading, add heavy cream 1 tablespoon at a time (up to 2 tbsp) until desired consistency is reached.

Chill briefly (optional)

If the frosting becomes too soft while you work, refrigerate it 10–15 minutes, then rewhip briefly to restore spreadable texture.

Level cakes if needed: If the tops have domed, use a serrated knife or cake leveler to trim each layer so they stack evenly. Place one cake layer on a cake board or serving plate.

Brush with pineapple syrup: Using a pastry brush, lightly brush the top of the first cake layer with 1 to 2 tablespoons of the cooled pineapple syrup to add moisture and flavor. Do not saturate; the layer should be slightly shiny and moist.

Frost between layers: Spread about 1 to 1 1/4 cups of cream cheese icing evenly over the first brushed layer (adjust amount so total icing covers cake). Place the second layer on top and repeat brushing with 1–2 tablespoons syrup and frosting. Continue stacking and brushing each layer until all five layers are assembled, reserving about 1 1/2–2 cups frosting for the outside.

Crumb coat: Apply a thin crumb coat of frosting over the entire cake to seal in crumbs. Chill the cake in the refrigerator 20–30 minutes to set the crumb coat.

Final coat and decoration: Apply the remaining cream cheese icing in a smooth final layer. Use an offset spatula or bench scraper for clean sides. Press toasted walnut halves or pecan halves around the base or place decoratively on top. Garnish with grated carrot or candied carrot ribbons if desired.

Chill before serving: Refrigerate the finished cake for at least 30 minutes to firm the frosting and allow slicing cleanly. Bring to room temperature 20–30 minutes before serving for best flavor and texture.