This is truly the BEST EVER Carrot Layer Cake recipe. It's incredibly moist, perfectly spiced, and smothered in a smooth, rich cream cheese frosting. It's the only carrot cake recipe you'll ever need!
WHAT YOU NEED finely grated organic carrots all purpose flour baking soda salt cinnamon nutmeg cloves vegetable or canola oil light brown sugar granulated sugar eggs vanilla extract Greek yogurt or sour cream unsalted butter full fat cream cheese powdered sugar gel food coloring
1. Wash and peel your carrots. Grate them using the medium-sized holes on a box grater. Measure out 2 1/2 cups into a bowl and set aside. 2. Preheat the oven to to 350F and grease 3 round 6″ cake pans or 2 or 3 round 8″ cake pans. Line the bottom of each pan with a round sheet of parchment paper and, if you have them, wrap the pans with dampened cake sleeves.
3. Whisk together the flour, baking soda, salt, cinnamon, nutmeg, and clove. Set aside. 4. Whisk together the oil and sugars. Once combined, mix in the eggs, vanilla, and Greek yogurt. Fold in your dry ingredients and just before it comes together, fold in the carrots as well.
5. Evenly distribute the batter between the cake pans. Bake for 35-40 minutes. 6. Let the cakes cool in the pan for about 20 minutes then turn them out onto a cooling rack to cool for another 20 minutes. Wrap each layer individually in plastic wrap and refrigerate for about 1 hour.
7. Make the cream cheese frosting. 8. Level off the tops of each cake using a cake level. Then, spread a thin and even layer of frosting between each cake. Spread a very thin layer of frosting around the entire outside of the cake and chill for 30 minutes. 9. Apply a thick layer of frosting then spread it even. Color leftover frosting and pipe tiny carrots onto the cake.