Ten Layer Carrot Cake Recipe

Prepare pans and oven

Preheat the oven to 350°F (175°C). Grease and line ten 8-inch round cake pans with parchment paper, or if you have fewer pans, plan to bake in batches. Lightly grease the sides and dust with flour, tapping out excess.

Mix dry ingredients

In a very large bowl (or the bowl of a stand mixer), whisk together 6 cups all-purpose flour, 4 cups granulated sugar, 2 cups packed light brown sugar, 4 tsp baking powder, 2 tsp baking soda, 4 tsp ground cinnamon, 1 tsp ground nutmeg, and 2 tsp salt until uniformly combined.

Combine wet ingredients

In a second large bowl, whisk the 10 large eggs until blended. Whisk in 4 cups vegetable oil and 4 tsp vanilla extract.

Combine batter

Slowly pour the wet mixture into the dry ingredients while stirring with a spatula or on low speed until just combined. Fold in 8 cups packed grated carrots, 3 cups drained crushed pineapple, 2 cups chopped nuts (if using), and 1 cup raisins (if using). Do not overmix; scrape the bowl so ingredients are evenly distributed.

Portion batter

Divide the batter evenly among the ten prepared 8-inch pans. Each pan should receive approximately the same weight of batter—about 1 to 1 1/2 cups batter per layer depending on pan depth. Smooth the tops with an offset spatula.

Bake

Bake in the preheated oven for 12–18 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs and the tops spring back gently. Smaller, thinner layers will bake faster; watch closely to avoid overbaking.

Cool layers

Allow layers to cool in pans on wire racks for 10 minutes. Run a thin knife around the edges, invert onto racks, remove parchment, and cool completely. If baking in batches, stack cooled layers with parchment between them until all layers are baked.

Combine 1 cup reserved pineapple juice and 1/2 cup granulated sugar in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat and simmer gently for 4–6 minutes until slightly thickened. Remove from heat and stir in 2 tablespoons dark rum or extra pineapple juice, if using. Cool to room temperature.

Brush or spoon the cooled syrup over each cake layer before stacking to add moisture and pineapple flavor. Use about 1 tablespoon syrup per thin layer, or more for a moister cake. Allow syrup to soak in for 5–10 minutes before applying icing.

Prepare ingredients

Ensure 1.5 cups softened unsalted butter and 3 cups softened cream cheese are at room temperature for easy whipping.

Beat butter and cream cheese

In a large bowl or stand mixer fitted with a paddle attachment, beat the softened butter and cream cheese on medium speed until smooth and creamy, about 2–3 minutes, scraping down the bowl as needed.

Add sugar and flavor

With the mixer on low speed, gradually add 9 cups sifted confectioners' sugar, a cup at a time, to avoid a sugar cloud. Once incorporated, increase speed to medium and beat until light and fluffy, about 2–3 minutes. Beat in 2 tsp vanilla extract, 1 tsp lemon zest (optional), and 1/4 tsp salt. Taste and adjust sweetness or salt as desired. If the frosting is too stiff, add 1–2 tablespoons milk or cream to reach spreading consistency.

Level layers (if needed)

If any cake layers dome, level them with a serrated knife so stacks sit flat. Keep layers in order to assemble.

Apply syrup

Place the bottom layer on your cake board or serving plate. Brush with pineapple syrup as directed, using about 1 tablespoon. Repeat for each subsequent layer as you stack so each receives syrup.

Stack and fill

Spread a thin, even layer of cream cheese icing (about 1/2 to 3/4 cup) between each cake layer as you stack. Build the ten-layer cake carefully, aligning edges. Use a small offset spatula for even layers. Reserve about 2 cups of icing for final crumb coat and decoration.

Crumb coat

After stacking, apply a thin crumb coat of icing to the top and sides to lock in crumbs. Chill the cake in the refrigerator for 20–30 minutes to set the crumb coat.

Final frost

Apply the remaining cream cheese icing to the top and sides, smoothing with an offset spatula or bench scraper. For a tall 10-layer cake, you may need to work in sections, smoothing each as you go. Keep edges neat and even.

Garnish

Press 1 cup toasted chopped nuts onto the bottom edge or around the sides, and sprinkle 1/2 cup fresh grated carrot or chopped pineapple on top if desired. Chill the finished cake for at least 1 hour to set before slicing.

Serving

Slice with a long serrated knife warmed in hot water and wiped dry between cuts to get clean slices. Serve chilled or at cool room temperature. Store leftovers covered in the refrigerator for up to 5 days.