Carrot Layer Cake with Cinnamon Cream Cheese Frosting
ShareMoist four layer carrot cake, made with applesauce and topped off with cinnamon cream cheese frosting. A perfect cake for Spring celebrations.
If you follow me on Instagram, you may have noticed that we lost power yesterday, just in time to fry a batch of wontons for dinner. It would figure that it would go out right then. Ten minutes earlier and I could’ve held off all together.
We had our first ever indoor toasted marshmallow event though! It was a hit with everyone and I highly recommend it, even if you have power! There’s no reason to wait until you loser power to enjoy an ooey gooey toasted marshmallow (with or without chocolate) and crisp graham crackers. The kids have already requested we do it again soon!
I mentioned recently that I made a cake for my dad’s birthday, this cake in fact. I knew a carrot cake would be a hit with everyone, especially after testing a single layer days earlier. My youngest took one bite and started jumping up and down, clearly he loved it! The test layer and the full layered cake was enjoyed by all and devoured!
You’ve probably noticed a big difference between my carrot cake and many others… no noticeable shreds of carrots! Stringy bits have NO BUSINESS in a slice of cake. Absolutely no large stringy pieces of carrots are allowed in my desserts, it ruins the texture and eating enjoyment for me. The trick is to finely shred and chop for good measure.
A super moist four layer carrot cake, sweetened with brown sugar and applesauce. Let’s not forget the essential cinnamon cream cheese frosting! It’s an absolute must.
This is guaranteed to be a new family favorite! Be sure to add this carrot layer cake to your Spring dessert plans!
Carrot Layer Cake with Cinnamon Cream Cheese Frosting
Ingredients
Cake:
- 3 C carrots finely shredded
- 1 C applesauce
- 2 Tbsp vegetable oil
- 4 large eggs
- 4 tsp vanilla extract
- 1 C granulated sugar
- 1/2 C light brown sugar
- 3 C all purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 4 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ground cloves
Frosting:
- 16 oz cream cheese softened
- 6 Tbsp unsalted butter softened
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 6 C powdered sugar
Instructions
- Preheat oven to 350°F.
- Grease and flour four 8-inch square cake pans, followed by parchment paper for the bottom of the pan. Set aside.
- Finely shred and chop carrots.
- In a large bowl, combine liquid ingredients. Add sugars, whisking until combined. Stir in carrots to combine. Add dry ingredients in several batches until well combined and no streaks remain. Divide batter between prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool in pan for 5-10 minutes or until easy to handle. Transfer cake to a wire rack to cool completely.
- Wrap cakes well in plastic and chill for several hours or overnight.
- Prepare frosting: In a large bowl beat cream cheese and butter until light and fluffy. Mix in vanilla and cinnamon, followed by 1 cup of powdered sugar at a time until fully incorporated.
- If needed, level cakes prior to frosting.
- Place the bottom layer of your cake over strips of wax paper. Add a general portion of frosting to the top, followed by another layer of cake and repeat until all cake layers have been added. Add a thin coat of frosting to the top and sides of cake, sealing in any crumbs. Chill for 1-2 hours. Cover remaining frosting until ready to proceed.
- Add remaining frosting to top and sides of cake, using an offset spatula or bench scraper to smooth out sides and top.
- Chill cake until ready to serve.
Notes
*Firmer cakes frost easier. The longer the chill time, the easier the cakes will be to frost. An original recipe from Baked by Rachel
Looks so good! But in the recipe ”1 applesauce’ means cup or something else? :)
Ahh typos! Thanks for catching that one. It is 1 cup of applesauce. :)
Cinnamon cream cheese frosting takes this cake over the top! Yum!
Thanks Laura!
Sounds like you made the most of losing power! I used to really dislike carrot cake but the older I’ve gotten, the more I love it. I need to make some ’cause I find myself craving it! Love the cream cheese frosting on this; the only kind you should use for carrot cakes!
And thankfully it wasn’t out too long! I seriously can’t get enough carrot cake – so good!
My carrot cake obsession runs deep! I love how beautiful and lightened up this cake is. My step mother always put applesauce in her cakes when she made them. The applesauce adds a nice amount of moistness to the cake. <3
Thanks so much Erin! It really does add the perfect amount of moisture and flavor to the cake! :)
I love that you shredded the carrot so finely!! Such a gorgeous cake. And cinnamon cream cheese frosting?! Yes please!!
Thanks so much Taylor! :)
That’s a seriously beautiful carrot cake! I love that you added cinnamon to the frosting, I am going to try that for sure.
Thanks Meggan! :)
Gorgeous! I giggled when I read “stringy bits have no business in a slice of cake” – my Hubby would agree 100%!!! lol This cake is beautiful, Rachel!
It’s the truth – no stringy bits! ;)
mmmmm, this looks awesome! I love carrot cake!!
Thanks Angelyn!
This looks so good. I love the texture of the sponge cake, so fluffy. It just seems to be the perfect cake, well done!
Thank so much!
Could you use 8″ round pans? And if so would it be 2 or 4? I want to make this for Easter and don’t have square pans.
Yes, round pans will work as well. I would recommend sticking with four pans/cake layers. Good luck!
I love that there are no stringy carrots in this cake. you’re right , they have no place in a good carrot cake,
Thanks Tracy! :)
LOVE the addition of cinnamon to the cream cheese frosting, can just imagine the pop of flavour it gives it! I love this time of year so much, carrot cake is one of my favourite desserts and this looks so moist and delicious!
Thanks so much Annie!
Hi Rachel
I don’t own 4 8 inch square pans, can I use 4 round 8 inch pans.
Yes, round pans will work as well. Enjoy!
This cake looks so good!!!
Thanks Amanda!
This cake looks so delicious! So beautifully moist. I love those gorgeous layers :)
Thanks Jennie!
Your photos are simply stunning, Rachel! I’m crushing on this cake and all of its pretty layers!
Thanks so much Hayley!!
Your cake looks luscious! Could chopped walnuts back added to the batter? If so, how much would you suggest? Thanks so much for your recipe.
You could absolutely add walnuts. However, I don’t have a recommended amount for you since I didn’t personally add any.
Oh my goodness! This looks and sounds delicious. My husband doesn’t like carrot cake…I’m going to have to find someone to share this with me!
What kind of person doesn’t like carrot cake?! ;) That’s okay… more for you!
Dear Rachel, your carrot cake looks perfect! How beautiful…I love all the layers. Such a perfect treat. xo, Catherine
Thanks so much Catherine!
I also chop up the carrots super fine! It makes a huge difference!
It’s the only way! No stringy bites should be in there ;)
I found this recipe when browsing for a cake to make for my son’s first birthday. I was looking for something a little on the healthier side and he loves carrots and apples! I think I’ll swap the cinnamon for plain frosting just in case he’s not a fan of the spice, I can’t wait to see how it comes out!
I hope he enjoys it and has a wonderful birthday! :)
I want to make a 9×13 cake, no layers. Will this recipe be too much for that size cake or just fine?
It would likely be a bit too much. You could either cut the recipe back a bit or make the full recipe and fill your pan to the right height. Keep in mind, baking time will also change with the new pan size and cake thickness. Good luck!