Five Layer Carrot Cake Recipe

Prep

Preheat the oven to 350°F (175°C). Lightly grease and flour five 8-inch round cake pans, or if you have fewer pans, plan to bake in batches. Line bottoms with parchment rounds for easy removal.

Dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and kosher salt until evenly combined.

Wet ingredients

In the bowl of a stand mixer fitted with the paddle (or large mixing bowl with hand mixer), beat the eggs briefly, then add the vegetable oil and vanilla extract and mix until smooth.

Combine

With the mixer on low, gradually add the dry mixture to the wet mixture and mix until just combined—do not overmix. Fold in the drained crushed pineapple, grated carrots, chopped nuts (if using), and raisins (if using) with a spatula until evenly distributed.

Divide & bake

Divide the batter evenly among the five prepared pans (use a kitchen scale or measuring cup for even layers). Smooth the tops. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If baking in fewer pans, increase bake time to 25–30 minutes and watch closely.

Cool

Remove pans from oven and let rest on a wire rack for 10 minutes. Run a small knife around the edges, invert onto racks, remove parchment, and let cool completely before icing (at least 1 hour).

While cakes are cooling, make the pineapple syrup. Combine the reserved crushed pineapple juice and 1/4 cup granulated sugar in a small saucepan. Warm over medium heat, stirring until sugar dissolves. Bring to a gentle simmer and cook 2–3 minutes to slightly reduce and thicken. Remove from heat and stir in the lemon juice. Let cool to room temperature. The syrup will be used to brush the cake layers for added moisture and flavor.

Ensure cream cheese and butter are at room temperature. In a large bowl or stand mixer fitted with the paddle, beat the softened cream cheese and butter together on medium speed until smooth and completely combined, about 2–3 minutes.

Gradually add the sifted confectioners' sugar, 1 cup at a time, mixing on low until incorporated. After all sugar is added, increase speed to medium and beat until light and fluffy, about 2–3 minutes.

Mix in the vanilla extract and salt. If the frosting is too thick to spread, add heavy cream 1 tablespoon at a time until you reach a spreadable consistency (0–2 tablespoons expected). Chill briefly (10–15 minutes) if it becomes too soft while assembling.

Level the cooled cake layers with a serrated knife or cake leveler if needed so they stack evenly.

Place the first cake layer on a cake board or serving plate. Using a pastry brush, lightly brush 1–2 tablespoons of the pineapple syrup evenly over the top of the layer (use more or less to taste; avoid soaking).

Spread about 1/5 of the cream cheese icing in an even layer over the first cake layer (approximately 2 cups; exact amounts depend on final yield). Repeat with the remaining layers: syrup, icing, cake until all five layers are stacked, finishing with a thin crumb coat of icing on the sides and top.

Chill the stacked cake for 20–30 minutes to set the crumb coat, then apply a final generous coat of cream cheese icing, smoothing with an offset spatula. Reserve any extra frosting for piping if desired.

Garnish the top and sides with toasted chopped nuts and optionally some grated carrot or pineapple tidbits. Chill for at least 30 minutes to set before slicing. Bring to room temperature 30 minutes before serving for best texture.