Carrot cake should taste like carrots and spice — not pineapple juice and distractions. It should be plush, aromatic, and tall enough to feel deliberate.This version is clean. No nuts. No pineapple. Just finely grated carrots, warm spice, and cream cheese frosting built for structure.And we’re baking it in three 8-inch layers, because height matters.
Why This Cake Matters
Carrot cake lives in that rare space between comfort and celebration. It’s humble enough for brunch, polished enough for a spring dinner party.
It also performs. Search volume stays consistent year-round and spikes hard at Easter. But most versions are overloaded with mix-ins.
Stripping it back gives you control. And control gives you repeatable results.
Technique Intelligence
Carrot cake is an oil-based cake. That choice matters.
Oil vs Butter
Oil coats flour proteins more evenly than butter. That limits gluten development and creates a softer crumb. Butter firms up when chilled. Oil cakes stay moist even straight from the refrigerator.
That’s why carrot cake feels plush instead of dense.
Carrot Texture Matters
Use the fine shredding disc on a food processor or the small holes of a box grater.
Coarse shreds create wet pockets and uneven texture. Fine shreds integrate into the batter and almost dissolve during baking, giving you moisture without structural weakness.
Do not use pre-shredded carrots. They’re too dry and too thick.
Moisture Control
Carrots release water as they bake. That’s why we skip pineapple. Pineapple adds additional liquid and acidity that can destabilize the crumb unless heavily adjusted.
We want moisture — not collapse.
Mixing Discipline
Once flour is added to the wet mixture, mix just until combined. Overmixing builds gluten. Gluten makes cake tight. Tight carrot cake is a tragedy.
Three 8-Inch Layers (True Bakery Style)
Using three 8-inch pans changes the cake in your favor.
Shallower batter depth means:
- More even baking
- Less doming
- Reduced risk of a gummy center
- Cleaner slice structure
Bake time will be shorter than two thicker layers. Start checking around 22 minutes. The cake is done when a toothpick comes out with moist crumbs, not wet batter.
Professional move:
Weigh the batter and divide evenly between pans for perfectly level layers.
Three layers also allow for balanced frosting distribution — thin, even filling layers instead of one heavy center slab.
Ingredient Intelligence
All-Purpose Flour
Provides enough structure to support carrot density without becoming delicate or fragile.
Neutral Oil (canola, avocado, or light olive oil)
Ensures moisture retention and tender crumb.
Brown Sugar + Granulated Sugar
Brown sugar adds depth and moisture. Granulated sugar supports lift and clean sweetness.
Eggs
Provide structure and emulsification.
Fresh Carrots
Finely shredded only. The carrot is the moisture engine of this cake.
Cinnamon, Ginger, Nutmeg
Warmth and complexity. Clove, if used, must be subtle.
Salt
Critical for balancing sweetness and sharpening spice.
Cream Cheese Frosting
Full-fat cream cheese only. Tang is essential to offset sweetness.
Equipment
Box grater or food processor with fine shredding disc
Three 8-inch round cake pans
Parchment paper
Stand mixer or hand mixer
Large mixing bowls
Rubber spatula
Offset spatula
What You’ll Do | Overview
You’ll whisk dry ingredients, combine wet ingredients, fold in finely grated carrots, divide the batter evenly between three 8-inch pans, and bake until just set.
Once cooled completely, you’ll frost between layers with tangy cream cheese frosting and finish clean — either smooth or lightly rustic.
Full measurements and step-by-step instructions will be in the recipe card.
Frosting Philosophy
Cream cheese frosting should be tangy and controlled — not sugar paste.
Beat cream cheese and butter smooth first. Add powdered sugar gradually. A pinch of salt sharpens flavor. Chill slightly before assembling for cleaner layers.
For three layers, increase frosting quantity to ensure even coverage and balanced interior filling.
Serving & Styling
Leave it clean and smooth, or finish with:
- Thin carrot ribbons
- Light cinnamon dusting
- Minimal piping
- A clean offset swipe finish
Three layers mean your slice reveal becomes the visual moment. That matters for clicks.
Classic Carrot Cake (No Nuts, No Pineapple – 3 Layer 8-Inch)
Equipment
- Suggested Equipment
- Food processor with shredding disc or box grater
- Three 8-inch round cake pans
- Digital kitchen scale (for dividing batter evenly)
- Stand mixer or hand mixer
- Rubber spatula
- Offset spatula
- 8-inch cake pan (for assembly mold support)
- Acetate cake collar (8-inch width, extends above rim)
- Cake board
- Serrated knife (for leveling if needed)
Ingredients
Ingredients
Carrot Cake
- 2 cups 250g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 cup 200g granulated sugar
- 1 cup 200g light brown sugar, packed
- 1 cup 240ml neutral oil (canola or avocado)
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 3 cups 300g finely grated carrots
Cream Cheese Frosting
- 16 ounces 450g full-fat cream cheese, softened
- 1 cup 225g unsalted butter, softened
- 4 –4½ cups 480–540g powdered sugar, sifted
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
Instructions
Instructions
- Cake
- Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment.
- In a bowl, whisk together 2 cups (250g) flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1½ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and 1 teaspoon kosher salt.
- Add the 3 cups of grated carrots and mix until the shreds are coated with the flour mix.
- In a separate large bowl, whisk together 1 cup (200g) granulated sugar, 1 cup (200g) brown sugar, and 1 cup (240ml) oil until smooth.
- Add 4 large eggs, one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract.
- Fold the dry ingredients into the wet mixture just until combined. Do not overmix.
- Weigh the batter and divide evenly between the three pans.
- Bake for 22–28 minutes, rotating pans halfway through. Cakes are done when a toothpick inserted in the center comes out with moist crumbs.
- Cool in pans for 10 minutes, then turn out onto racks and cool completely before frosting.
Cream Cheese Frosting
- Beat 16 ounces (450g) softened cream cheese and 1 cup (225g) softened butter together on medium speed until completely smooth and creamy, about 2–3 minutes. Scrape the bowl.
- Reduce mixer speed to low. Add 4 to 4½ cups (480–540g) powdered sugar, ½ cup at a time, allowing each addition to fully incorporate before adding the next. This gradual addition incorporates air and prevents dense frosting.
- Once all sugar is incorporated, add 2 teaspoons vanilla extract and ½ teaspoon kosher salt.
- Increase speed to medium-high and beat for 1–2 minutes until light and fluffy.
- If frosting feels soft, chill for 15–20 minutes before assembling.Assembly (Professional Bakery Method)
Assembly
- Line the bottom of an 8-inch cake pan with parchment.
- Place the first cake layer into the pan.
- Line the inside of the pan with a cake collar (acetate strip) that extends above the rim to create vertical support.
- Spread about ¾ cup frosting evenly over the first layer, smoothing to the edges.
- Place the second layer on top and spread another ¾ cup frosting evenly.
- Add the third layer on top.
- Refrigerate in the pan with the collar for 30–60 minutes, just until the filling is firm enough to prevent shifting.
- Remove from the refrigerator. Lift the cake out of the pan and peel away the collar.
- Apply a thin crumb coat over the entire cake — top and sides — sealing in crumbs.
- Chill for 30 minutes to set the crumb coat.
- Apply the final layer of frosting, smoothing with a bench scraper and offset spatula.
- Now refrigerate the fully frosted cake for several hours (or overnight) to fully set the frosting and unify the structure.
- Before slicing, let the cake sit at room temperature for 30–45 minutes for optimal texture.
Comments
No Comments