Towering Carrot Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans (or two 9-inch pans and one 8-inch for a taller tower) with parchment; grease parchment. Lightly dust with flour and tap out excess.

Dry ingredients

In a large bowl, whisk together the all-purpose flour (3 cups), baking powder (1 Tbs), baking soda (1 tsp), ground cinnamon (2 tsp), ground nutmeg (1 tsp) and salt (1 tsp) until evenly combined.

Wet ingredients

In the bowl of a stand mixer or a very large mixing bowl, combine the vegetable oil (1 1/2 cups), granulated sugar (2 cups) and light brown sugar (1 cup). Mix on medium speed until combined and slightly thickened, about 1–2 minutes. Add the eggs (6), one at a time, mixing briefly after each addition until just incorporated. Mix in the vanilla extract (2 tsp) and buttermilk (1/2 cup).

Combine batter

With the mixer on low, gradually add the dry ingredients to the wet mixture in two additions, mixing only until just combined and no large streaks of flour remain. Do not overmix. Fold in the grated carrots (6 cups), drained crushed pineapple (1 cup), toasted chopped walnuts (1 cup), shredded coconut (1/2 cup, if using), and raisins (1/2 cup, if using) with a spatula until evenly distributed.

Bake

Divide the batter evenly among the prepared pans (use a kitchen scale or measure by thirds). Smooth the tops. Bake in the preheated oven for 28–35 minutes, rotating pans halfway through, until a toothpick inserted into the center comes out with a few moist crumbs and the tops spring back when lightly pressed. If using different-sized pans, adjust time: larger pans will take less time, smaller may take a few extra minutes.

Cool

Allow the cakes to cool in the pans on a wire rack for 15 minutes. Run a thin knife around the edges, invert onto racks, remove parchment, and let cool completely to room temperature (about 1–2 hours) before frosting. For best results, wrap cooled layers in plastic wrap and chill for 1 hour to firm them for stacking.

Beat fats

In a clean mixing bowl with paddle attachment, beat the softened cream cheese (24 oz) and softened unsalted butter (1 cup) on medium speed until smooth and homogenous, about 2–3 minutes. Scrape down the bowl as needed.

Add sugar & flavor

With the mixer on low, gradually add the confectioners' sugar (6 cups) in three additions, letting it incorporate between additions to avoid a sugar cloud. Once added, increase speed to medium and beat until smooth and fluffy, about 2–3 minutes. Add the vanilla extract (2 tsp), lemon zest (1 tsp, if using) and salt (1/4 tsp). Taste and adjust sweetness or salt as desired.

Adjust consistency

If the frosting is too thick for spreading, add 1–2 tablespoons of milk or heavy cream and mix until desired consistency. If too thin, add more powdered sugar 1/4 cup at a time.

Level layers

If cake layers have domed, use a serrated knife or cake leveler to trim tops so each layer is flat and even for stacking. Keep trimmed crumbs for garnish if desired.

Stack and fill

Place the first cake layer on a cake board or serving plate. Pipe or spread about 1 1/2 to 2 cups of cream cheese frosting evenly over the layer (adjust amount to preference). Place the second layer on top and repeat. If using three layers, repeat again. Reserve about 2–3 cups of frosting for the crumb coat and outer finish.

Crumb coat

Apply a thin layer of frosting all over the stacked cake to seal in crumbs. Refrigerate the cake for 20–30 minutes to set the crumb coat.

Final frost & decorate

Apply the final thicker layer of frosting and smooth with an offset spatula or create decorative swirls. Press additional chopped walnuts around the base or scatter on top. Sprinkle toasted coconut if using. Garnish with whole baby carrots or carrot curls for a dramatic tower look. Chill the finished cake for at least 30 minutes to set the frosting before slicing.

Serve

Remove from refrigerator 15–30 minutes before serving to soften. Slice with a warm, clean knife (wipe between cuts) and serve. Store leftover cake tightly covered in the refrigerator for up to 5 days.