This homemade layered carrot cake recipe is perfectly spiced and made with shredded carrots, crushed pineapples and pecans. Moist with a tender crumb, this carrot cake is topped and filled with creamy, rich and tangy orange Grand Marnier infused cream cheese frosting.
Carrot cake is a great dessert to serve during spring and for Easter just like these Bird’s Nest Funfetti Cookies and Creamy Lemon Pie!
My Favorite Carrot Cake Recipe
My absolute favorite (and best) carrot cake in the world was/is the one made by my friend (and chef) Chris. Chris and I attended culinary school together and later worked together for many weeks recipe testing dishes for a small restaurant in Southern California.
Unfortunately, her recipe is top secret so after many attempts at reproducing her cake, this is the closest I’ve ever come! I think it is just as delicious and since we now live far apart, my version of her carrot cake is now my favorite!
Why This Cake Recipe Works?
- Moist: Three layers of fluffy spiced cake with cream cheese frosting. Crushed pineapples and oil keep the cake super moist.
- Perfect texture: Shredded carrots and a bit of crunch from pecans make the texture interesting and pleasant.
- Flavor: Grand Marnier liqueur! Need I say more? Both the cake and the frosting get a little oomph from my favorite orange liqueur. This adds a subtle touch of delicious sophistication to the carrot cake elevating it to gourmet-bakery status. Crushed pineapples also brighten up the spiced cake beautifully.
Carrot Cake Ingredients
For a complete list of ingredients and exact amounts, check the recipe card below.
- All-Purpose Flour: Gives the cake structure.
- Baking Powder and Baking Soda: This cake uses both as leavening agents. They will lift the cake beautifully!
- Brown Sugar: I use light brown sugar. Brown sugar adds so much flavor and works perfectly in spiced cake recipes.
- Eggs: I use large room temperature eggs. Eggs are a a structural component in baking and add richness as well.
- Spices: Ground cinnamon and ground ginger add warmth and flavor to the cake.
- Vegetable Oil: The mild flavor of oil allow the rest of the ingredients shine and also adds much needed fat!
- Carrots: The star of the recipe. It’s best to shred the carrots at home when you need them. Pre-shredded carrots are not only too thick but also very dry.
- Crushed Pineapples: I use canned crushed pineapple, drained. They brighten up the cake flavor while keeping it moist without getting too wet. I definitely prefer crushed pineapples over pineapple chunks. Crushed pineapple adds flavor and moisture without adding a lot of texture which I think is great. It’s carrot cake and not a mixed fruit cake after all!
- Vanilla Extract: A flavor that never gets old and always make things better.
- Pecans: Chopped pecans add texture and give the cake a hint of nutty flavor. You can use walnuts also.
- Grand Marnier: The alcohol in the orange liquor burns off during the baking process making this a kid friendly cake. (See notes about the cream cheese frosting).
Cream Cheese Cheese Frosting Ingredients
- Cream Cheese: I use block-style full fat cream cheese. If I’m going to eat dessert, I’m going all out!
- Powdered Sugar: This is a pretty standard ingredient for frostings.
- Orange Zest: Not only adds fresh flavor but also beautiful orange specks to the smooth cream cheese.
- Butter: I usually use unsalted butter for baking, but use salted butter if that’s what you have.
- Grand Marnier: This classic orange liqueur is delicate in flavor. The alcohol in the liqueur stays in the frosting. Although a very small amount is used, omit it if you prefer an alcohol-free cake. Orange juice can be used instead.
How To Make Carrot Cake from Scratch
For detailed directions, please check the recipe card below.
- Prep: Preheat the oven and prepare three 9-inch round cake pans.
- Combine Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon and ginger. Set aside.
- Mix Wet Ingredients: Using a handheld or stand mixer fitted with the paddle attachment, beat together the sugar and oil just until combined. Add the eggs one at a time, allowing each to incorporate before adding the next one. Add the vanilla and Grand Marnier and mix until until combined.
- Combine Wet and Dry Ingredients: Add flour mixture to wet ingredients.
- Add Shredded Carrots: Fold in the shredded carrots, the crushed pineapples and the pecans.
- Divide Batter Between Three 9-Inch Pans: Make sure you line the pans with parchment paper and grease them well.
- Bake: Bake for 45 to 50 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pan for about an hour before turning them out onto a wire cooling rack.
Orange Grand Marnier Cream Cheese Frosting
Silky smooth, rich and decadent. This is absolutely the best cream cheese frosting ever! The tangy flavor of the spreadable almost cheesecake-like frosting is dreamy and will glide on the cake easily.
- In the bowl of an electric mixer, beat the cream cheese, butter and powdered sugar. Add the Grand Marnier and orange zest and mix for about 3 minutes or until light and fluffy.
You have questions? We have answers!
Can I Use Apple Sauce Instead of Oil?
I have not tested this recipe with applesauce. I think some of the oil could be swapped with sauce but you will have to test it yourself.
Can I Use Pre-Shredded Carrots To Make This Cake?
- Pre-shredded carrots sold in bags at the supermarket are dried, too thick and crunchy and may change the delicate texture of the cake. I recommend you shred your own carrots with a grater or in the food processor.
What Kind of Pans To Use To Make This Carrot Cake Recipe
- You will need three 9-inch pans to make this recipe.
How To Store Carrot Cake
Because of the cream cheese frosting, carrot cake should be stored in the refrigerator in a container to prevent it from drying; however, most bakers will tell you that the cake will keep on the kitchen counter without any problems overnight (unless the house is too hot – think summer without air conditioning).
The cake will keep refrigerated for 4-5 days. Cover it to prevent it from drying up.
Unfrosted cake will keep 2 days at room temperature.
Frosted and unfrosted cake freeze well for up to 2 months if properly wrapped.
Carrot Cake Tips for Success
- Use parchment paper to line the cake pans, then grease the pan including the parchment paper bottoms with cooking spray.
- Use freshly grated carrots for best texture and to keep the cake moist.
- Use walnuts instead of pecans, if preferred.
- This cake can be made ahead of time. It usually tastes better the second day in my opinion.
- For the frosting, replace Grand Marnier with orange juice, if preferred.
- If you want to omit the Grand Marnier in the cake batter, simply skip it.
Do you love baking? Take a look at these homemade dessert recipes perfect for Spring:
- Lemon Ricotta Cookies with Lemon Glaze
- Lemon Blueberry Cake
- Shortbread Easter Bunnies
- Lemon Poke Cake
- Lemon Blueberry Crumb Bars
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Carrot Cake with Orange Grand Marnier Cream Cheese Frosting
Ingredients
Equipment Needed
- 3 (9-inch) round cake pans
- Electric mixer
- Pastry bag with round tip (optional)
For the Cake
- Non stick cooking spray
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 2 1/2` cups brown sugar
- 1 1/2 cups vegetable oil
- 6 large eggs
- 2 teaspoon vanilla extract
- 1 tablespoon grand marnier liquor
- 4 cups grated carrot
- 1 (20-ounce) can crushed pineapple, drained and squeezed from its juice
- 1 cup chopped pecans
For the Orange Grand Marnier Cream Cheese Frosting
- 1 pound cream cheese, at room temperature
- 8 ounces (2 sticks) unsalted butter
- 2 cups powder sugar
- 2 tablespoons grand marnier liquor
- zest of 1 orange plus more for garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit
- Spray 3 (9-inch) round baking pans with non stick cooking spray and line the bottom of the pans with parchment paper.
- In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon and ginger. Set aside.
- In another bowl or in the bowl of an electric mixer, beat together the sugar and oil just until well combined. Beat in the eggs one at a time and then the vanilla and Grand Marnier until combined.
- Add in the flour mixture and stir to combine. Fold in the carrots, crushed pineapple and chopped pecans until well blended. Don’t over mix the batter.
- Distribute the batter evenly into 3 (9-inch) round baking pans. Place in the preheated oven and bake for about 40-50 minutes or until the cake is fully set and a toothpick inserted in the center comes out clean. Remove from the oven and cool cakes in the pans for about 1 hour.
For the Grand Marnier Cream Cheese Frosting
- In the bowl of an electric mixer, beat the cream cheese, butter and powder sugar. Add the Grand Marnier and orange zest and mix for about 3 minutes or until light and fluffy.
Assemble the Cake
- When completely cool, remove the cake layers from the pans. Place one layer on a cake plate. Using an offset spatula, spread a quarter of the frosting over the top of the layer, taking care to spread it all the way to the edges. Top with a cake layer and repeat with the frosting. Add the remaining cake layer and smooth the remaining frosting neatly over the top. Garnish the top with orange zest.
Chef’s Tips
- Use parchment paper to line the cake pans, then grease the pan including the parchment paper bottoms with cooking spray.
- Use freshly grated carrots for best texture and to keep the cake moist.
- Use walnuts instead of pecans, if preferred.
- This cake can be made ahead of time. It usually tastes better the second day in my opinion.
- For the frosting, replace Grand Marnier with orange juice, if preferred.
- If you want to omit the Grand Marnier in the cake batter, simply skip it.
Nutrition
This post was first published in 2019 and updated with new photographs and additional content. The recipe remains the same.
Brenda says
My go-to cake recipe from now on! I’ve made it for my sister’s birthday last week and I’ll be making it for Easter. Everyone loves it!!
Selina Rawal says
Hello Kathy,
I made this cake and it was a great success. My cousin who it was for said it tasted like something from a coffee shop you would buy your coffee from so definitely making this again. Thank you for posting.
I had a question also, can we use the same batter to make muffins?
Kathy says
Hi Selina! Thank you. I am glad you and your cousin liked the cake. I think you can definitely make muffins with this recipe. However, I haven’t tried it myself.
Lindsey says
What a great birthday cake for my mom it had been!! Now everyone in the family put me in charge of the cake for the rest of the year and beginning of the next hahaha!! I never have problems with any of your recipes and I’m so impress with your blog, thank you Kathy from my heart!!
Kathy says
So happy to hear Lindsey! Thank you for the feedback.
Christine says
Gosh, this cake looks amazing! Definitely wish I had it right now. Especially with that cream cheese frosting – heavenly!
Jennifer A Stewart says
I am so glad that naked cakes are a thing! My grandmother decorated cakes for years and she would be horrified at my decorating skills. I love the rustic look better anyway! I love the savory flavors of the carrot cake and I imagine that the pineapple helps to balance it out nicely! Grand Marnier is genius in the frosting!