Classic Carrot Cake (No Nuts, No Pineapple – 3 Layer 8-Inch)
Ultra-moist, warmly spiced carrot cake baked in three 8-inch layers for true bakery-style height. No nuts, no pineapple — just balanced spice and tangy cream cheese frosting.
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.
Notes
Notes
Use the fine shredding disc on a food processor or the small holes of a box grater for best carrot integration.
Do not use pre-shredded carrots.
Weigh batter before dividing for even layers.
If layers dome slightly, level once fully cooled.
Storage
Refrigerate covered up to 4 days.
Bring to room temperature 30–45 minutes before serving.
Unfrosted cake layers can be wrapped tightly and frozen up to 2 months.
Tried this recipe?Let us know how it was!
