Classic Carrot Layer Cake

Three layers of carrot cake and cream cheese frosting on a gray cake stand

Three layers of moist carrot cake and the fluffiest cream cheese frosting makes up the most delicious Classic Carrot Layer Cake.  This is the perfect spring cake, loaded with shredded carrots, chopped pecans and shredded coconut.




2 Cups All Purpose Flour
2 Teaspoons Baking Soda
1/2 Teaspoon Salt
2 Teaspoons Ground Cinnamon
3 Eggs 
2 Cups Granulated Sugar
3/4 Cup Vegetable Oil
3/4 Cup Buttermilk
2 Teaspoons Vanilla Extract 
2 Cups Shredded Carrots 
1/2 Cup Chopped Pecans
1/2 Cup Shredded Coconut 




Recipe Variations 

  • Remove Coconut: I love the addition of coconut but if you are not a fan it can easily be removed!   
  • Add Raisins: Add ¼ Cup of raisins to the cake batter 

  • Add Pineapple: Make carrot cake a little more tropical by adding ½ cup of crushed pineapple (make sure to drain the additional juice) 

  • Make it Gluten Free: replace the all purpose flour with a gluten free flour blend 

  • Make Spiced Cream Cheese Frosting: add ½ teaspoon of ground cinnamon to the cream cheese frosting for an extra touch of spice 

Recipe FAQS and Expert Tips 

  • Make Carrot Cupcakes: This recipe can be made into cupcake but will need to be baked for 14-16 minutes or until they spring back at the touch 

  • Make A Bundt Cake: I love the simplicity of a bundt cake and this recipe works great.  Double the recipe and bake time will be a bit longer.  Frost the top of the bundt with cream cheese frosting 


Keywords: Classic Carrot Layer Cake