Moist 2-Tier Carrot Cake Recipe with Cream Cheese Frosting

Looking for the perfect spring dessert? This 2-tier carrot cake recipe for spring is a family favorite, with moist, spiced layers and a tangy cream cheese frosting that’s simply irresistible. A rustic nutmeg-dusted finish makes it a stunning centerpiece for Easter or any gathering!

I’ve been making this carrot cake recipe for years, and it never fails to bring smiles to the table.

Let’s make this 2-tier carrot cake recipe for spring—a dessert that’s as delicious as it is beautiful! This recipe is a must-try for its moist texture, warm spices, and foolproof cream cheese frosting. It’s newbie-friendly, requiring no fancy equipment or complicated steps, and the simple decorating trick (spoon swipes and a nutmeg sprinkle) makes it look effortlessly elegant. Whether you’re hosting an Easter brunch or just craving a cozy treat, this carrot cake recipe for spring will steal the show.

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This Carrot Cake Is:

• Moist and tender, thanks to finely grated carrots.
• Perfectly spiced with cinnamon and nutmeg for a warm, cozy flavor.
• Easy to decorate with a rustic, spoon-swiped frosting finish.
• Ideal for spring celebrations like Easter, with a festive yet simple look.

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Overview: How to Make a 2-Tier Carrot Cake

• Preheat your oven to 350°F (175°C) and prep two 8- or 9-inch round cake pans with parchment circles and homemade pan release on the sides.
• Grate 2 1/2 cups of carrots, tossing with 1 tablespoon of flour if using a food processor to prevent clumping.
• Mix dry ingredients (flour, baking powder, baking soda, spices, salt) in a bowl.
• In a separate bowl, cream together butter and sugar. Mix in eggs and vanilla.
• Mix wet and dry ingredients until just combined, then fold in the carrots.
• Divide batter between pans and bake for 25-30 minutes, or until a toothpick comes out clean.
• Cool cakes, then frost with cream cheese frosting, decorate with spoon swipes and nutmeg, and chill for 30 minutes before serving.

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Carrot Cake Ingredients

Every ingredient in this 2-tier carrot cake recipe for spring works together to create a moist, spiced cake with a tender crumb and a tangy cream cheese frosting that’s perfect for any celebration. Let’s dive into the science of what makes this cake so special, from the structure to the cozy flavors that make it a springtime favorite.

Cake Ingredients

• All-purpose flour forms the structural foundation of the cake, thanks to its gluten content—a protein that develops when mixed with liquid, giving the cake its shape while keeping it tender.
• Baking powder and baking soda act as leavening agents, releasing carbon dioxide gas to create air bubbles that lift the batter, ensuring a fluffy, well-risen cake. Baking soda also tenderizes the crumb by interacting with the natural acids in the carrots, balancing the texture.
• Ground cinnamon and nutmeg bring warmth and depth, with cinnamon adding a sweet, woody note and nutmeg contributing a subtle, nutty undertone that makes the cake feel cozy and festive—perfect for spring gatherings like Easter.
• Granulated sugar does more than sweeten—it tenderizes the cake by softening the gluten structure and helps retain moisture, while also caramelizing during baking to give the edges a slight crispness and a golden-brown color.
• Softened unsalted butter provides a rich, creamy flavor that oil can’t match. Using softened butter (instead of melted) allows it to cream with the sugar, trapping air and creating a lighter, fluffier texture as the air expands during baking. Butter’s fat also coats the flour proteins, reducing gluten development for a tender crumb, while its milk solids enhance browning and add depth.
• Eggs bind the ingredients together and add moisture, with the yolks providing fat and emulsifiers for a smooth batter, and the whites contributing structure as their proteins set during baking.
• Finely grated carrots are the star, releasing water as they bake to keep the cake moist, while their natural sugars caramelize, adding a subtle sweetness and that classic carrot flavor.
• Vanilla extract enhances the overall taste with a floral, aromatic note, rounding out the sweetness of the sugar, the warmth of the spices, and the tanginess of the frosting.

Frosting Ingredients

• Cream cheese creates a tangy base, its high fat content ensuring a creamy, spreadable texture that contrasts beautifully with the cake’s sweetness. (If you love cream cheese frosting – check out my old fashioned cinnamon roll recipe! It’s one of my most popular recipes!)
• Powdered sugar, also known as confectioners’ sugar, makes the frosting smooth and sweet, with its fine texture dissolving easily into the cream cheese and butter for a lump-free finish.
• Pinch of salt brings a nice balance to the sweetness of the cake and frosting
• A touch of heavy cream can be added to adjust the consistency, making the frosting perfectly spreadable for that rustic, spoon-swiped look.

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List of Ingredients:

For the Carrot Cake:

• 2 cups (250g) all-purpose flour
• 2 1/2 tsp baking powder
• 1 1/4 tsp baking soda
• 1 Tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 1/2 cups (300g) granulated sugar
• 1 cup (226g) unsalted butter, softened
• 4 large eggs
• 2 1/2 cups (275g) finely grated carrots
• 1 tsp vanilla extract

For the Cream Cheese Frosting:

• 16 oz (450g) cream cheese, softened
• 1/2 cup (115g) unsalted butter, softened
• 4 cups (480g) powdered sugar, sifted
• 2 tsp vanilla extract
• 1-2 Tbsp heavy cream, if needed

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How to Make a Fluffy Carrot Cake

A common issue with carrot cake is a dense texture, often from overmixing or too much moisture. To keep this carrot cake recipe for spring light and fluffy, mix the dry and wet ingredients until just combined—don’t overdo it! Gently fold in the carrots with a spatula to avoid developing too much gluten. Using room-temperature eggs also helps the batter emulsify properly, ensuring a better rise.

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How to Frost and Decorate a Carrot Cake

Once the cakes are cooled, level the tops with a serrated knife if they’ve domed. Place the first layer on a cake stand and spread about 1 cup of frosting on top. Add the second layer (bottom-side up for a flat surface) and frost the top and sides. For a simple, rustic decoration, use the back of a spoon to make short swipes against the frosting on the sides, then sprinkle with a light dusting of nutmeg for a warm, spiced finish.

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Can I Make This Carrot Cake Without a Mixer?

Yes, you can! While a hand mixer makes the frosting smoother, you can mix the batter by hand with a whisk and spatula. For the frosting, use a sturdy whisk or wooden spoon to beat the cream cheese and butter until creamy, then gradually add the powdered sugar. It’ll take a bit more elbow grease—check out my baking tip on mixing by hand (link-to-baking-tip) for more details.

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This Carrot Cake Recipe Is Perfect If You

• Love warm, spiced flavors like cinnamon and nutmeg.
• Prefer desserts that aren’t overly sweet—the cream cheese frosting balances it perfectly.
• Don’t like fussy steps or lots of equipment—this recipe is simple and uses basic tools.
• Want a crowd-pleasing dessert for spring gatherings or Easter celebrations.

For flavor variations, add 1/2 cup of chopped walnuts or raisins for texture, or a teaspoon of orange zest for a citrusy twist. To dress up the presentation, try a cake stand for a beautiful display or piping bags for extra frosting details if you’re feeling fancy.

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Converting to a 9×13-Inch Pan

If you’d prefer a simpler, single-layer version of this 2-tier carrot cake recipe, a 9×13-inch pan is a fantastic option—perfect for potlucks, family gatherings, or when you don’t want to fuss with stacking layers. The good news? The batter quantity doesn’t need any significant adjustments, as the volume of a 9×13-inch pan (about 12 cups) is roughly equivalent to two 8-inch round pans. Simply grease the pan, pour the batter into the pan, smooth the top, and bake at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The baking time is slightly longer than the round pans because the batter spreads out more, requiring a bit more time to bake through evenly.

You’ll need less frosting than for the 2-tier version. I’ve scaled down the frosting to match what I used in my older recipe for this pan size:

• 8 oz (225g) cream cheese,
• 1/4 cup (57g) unsalted butter
• 2 cups (240g) powdered sugar
• 1 teaspoon vanilla extract
• pinch of salt
• 1 tablespoon of heavy cream if needed for consistency

This amount provides a generous, creamy layer on top without overwhelming the cake. Once the cake is cooled, spread the frosting evenly, then use the back of a spoon to make those rustic swipes and finish with a light sprinkle of nutmeg for that warm, spiced touch. Cut into 12-16 squares, depending on your serving size, and enjoy a simpler take on this classic carrot cake recipe for spring!

Happy baking, and enjoy every spiced, moist bite!

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