Five Layer Carrot Cake Recipe

Prepare ovens and pans

Preheat oven to 350°F (175°C). Grease and line five 8-inch round cake pans (or adjust pan size: use fewer pans and bake in batches) with parchment; lightly oil the sides. Dust with a little flour and tap out excess.

Dry ingredients

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

Wet ingredients

In the bowl of a stand mixer or a large mixing bowl, beat granulated sugar, brown sugar and vegetable oil until combined. Add eggs one at a time, mixing after each until incorporated. Mix in vanilla and buttermilk.

Combine batter

Add the dry ingredients to the wet mixture in two additions, mixing on low until just combined. Fold in grated carrots, drained crushed pineapple, toasted coconut (if using), and chopped nuts by hand until evenly distributed. Do not overmix.

Bake

Divide batter evenly among the five prepared pans (use a kitchen scale for accuracy). Smooth tops. Bake in the center of the oven 14–18 minutes or until a toothpick inserted into the center comes out with a few moist crumbs and cakes spring back lightly. If using fewer pans, bake longer—check starting at 20 minutes.

Cool

Let cakes cool in pans on a wire rack for 10 minutes. Run a knife around edges, invert onto racks, remove parchment, and let cakes cool completely (about 1 hour) before stacking and frosting. If tops domed, level with a serrated knife.

Brown the butter

In a medium saucepan, melt unsalted butter over medium heat. Continue cooking, swirling pan occasionally, until butter foams, solids turn golden to amber and you smell a nutty aroma, about 6–8 minutes. Remove from heat immediately and pour into a heatproof bowl to cool until warm, not hot (about 10–15 minutes).

Prepare cream cheese

While butter cools, beat room-temperature cream cheese in a stand mixer fitted with the paddle (or a bowl with a hand mixer) on medium speed until smooth and silky, about 1–2 minutes.

Combine and sweeten

With mixer on low, slowly stream the cooled brown butter into the cream cheese. Increase speed to medium and gradually add confectioners' sugar, 1 cup at a time, scraping bowl as needed, until frosting is smooth and spreadable. Mix in vanilla and 1/2 tsp fine sea salt. If frosting is too loose, chill 10–15 minutes and rewhip briefly; if too stiff, add 1–2 tsp milk or cream.

Make caramel

In a medium, heavy-bottomed saucepan, combine granulated sugar and water over medium heat. Stir gently just to moisten sugar, then stop stirring. Cook until sugar turns an amber color, swirling the pan occasionally to promote even caramelization, about 8–10 minutes. Watch closely to avoid burning.

Finish caramel

Remove from heat and carefully whisk in warm heavy cream (mixture will bubble vigorously). Stir in butter until melted and smooth, then add 1 tsp fine sea salt. Transfer caramel to a heatproof jar and let cool to warm (not cold) before using. Reserve a few tablespoons for drizzle and the rest to fold with pecans if desired.

Toast and spice pecans

Preheat oven to 350°F (if not still warm). In a skillet over medium heat, melt 2 tbsp unsalted butter. Add brown sugar, ground cinnamon and cayenne (if using) and stir until sugar dissolves. Add pecan halves, toss to coat, then spread on a parchment-lined baking sheet. Bake 6–8 minutes until fragrant and glossy, stirring once. Immediately sprinkle with flaky sea salt and let cool; they will crisp as they cool.

Level and begin assembly

If cake layers are uneven, level them so the stack will be stable. Place the first cake layer on a cake board or serving plate. Pipe or spread a thin crumb coat of brown butter cream cheese frosting (about 1/3 cup) and chill 10 minutes to set.

Layer with frosting and caramel

Spread about 3/4 to 1 cup frosting evenly over the first layer. Drizzle 1–2 tbsp salted caramel over the frosting, leaving a thin border. Sprinkle a tablespoon of chopped spiced pecans over the caramel. Repeat with remaining layers, stacking gently and using 3/4–1 cup frosting per layer and 1–2 tbsp caramel between layers. Reserve about 1½–2 cups frosting for the outside of the cake.

Crumb coat and chill

Apply a thin crumb coat of frosting around the stacked cake to trap crumbs. Chill the cake 20–30 minutes until the crumb coat is set.

Final frost and decorate

Apply the remaining frosting to fully cover the cake, smoothing to desired finish. Warm reserved salted caramel slightly and drizzle around the top edge to create drip decorations and a spoonful in the center. Scatter spiced pecans around the top and a few along the base. Optionally sprinkle a few toasted coconut flakes and a light pinch of flaky sea salt over the top for contrast.

Chill and serve

Chill the assembled cake 30–60 minutes to allow frosting and caramel to set. Bring to room temperature 20–30 minutes before slicing for easier cutting and best flavor. Store leftover cake refrigerated up to 4 days; bring to room temperature before serving.