Triple Layer Carrot Cake with Cream Cheese Frosting

This Triple Layer Carrot Cake with Cream Cheese Frosting is full of classic, sweet carrot cake flavor, the crunch of walnuts, and a sweet and tangy cream cheese frosting throughout. It’s a classic that everyone loves.

We love making cakes of all kinds. From classic yellow to fancy swirled variations. We’ve made all kinds of cakes, and we probably always will. They’re just so timeless. Speaking of timeless, one of our favorite cakes to make is this delicious, classic carrot cake. It’s delicious and easy to make. The perfect combo!

Triple Layer Carrot Cake

This delicious carrot cake is a classic recipe that’s three layers of sweet, carrot goodness. The traditional flavors of carrots, walnuts, and cream cheese frosting come together in three layers, ensuring that every forkful is loaded with both tasty cake and an equally tasty bite of frosting. It’s fancy enough to bring to special events but so easy you might just find yourself making it for dessert.

Triple Layer Carrot Cake Ingredients

You’ll only need a few basic ingredients to make the cake and the frosting. In fact, you might just have all the ingredients in your kitchen right now.

For the Cake

  • Sugar
  • Eggs
  • Milk
  • Grated carrots
  • Chopped walnuts
  • Cinnamon
  • Nutmeg
  • Cloves
  • Water
  • Baking soda
  • vanilla extract
  • All-purpose or cake flour

For the Frosting

  • Softened cream cheese
  • Powdered sugar
  • Vanilla extract

**See the recipe card at the end of the post for quantities.

Triple Layer Carrot Cake Instructions

The steps to make this cake and the frosting are all very simple. You should have no trouble at all.

Step 1: Prep

Preheat the oven to 350 degrees. Then, grease 3 8 1/2″ round cake pans or spray them with cooking spray.

Step 2: Make the Batter

Beat eggs, sugar, and milk in a large mixing bowl. Then, add the carrots and nuts and mix. Next, bring the water to a boil and stir in the baking soda. Add the water to the batter and beat together. Then, add flour and vanilla and beat again.

Step 3: Bake

Split the batter evenly between the 3 prepared cake pans and bake for 20 minutes or until a toothpick inserted into the cake comes out clean.

Step 4: Cool

Remove the pans from the oven and let the cakes cool for 10 minutes. Then, flip the cakes out of the pan onto parchment paper and allow them to cool completely.

Step 5: Make the Frosting

Beat cream cheese and powdered sugar together until smooth. Then add vanilla and beat again.

Step 6: Assemble the Cake

Place one layer of cake on a large plate and frost the top with 1/3 of the frosting. Repeat with another layer of cake and frosting. Finally, place the top layer and cover it with the remaining frosting. Run your frosting knife around the cake to smooth out any excess frosting. Top with chopped walnuts and enjoy.

Hint: Be SURE your cake is completely cool before frosting.


You’ll only need some basic kitchen equipment to make this recipe.

  • Measuring cups and spoons
  • Hand mixer
  • Mixing bowls
  • Frosting knife

Triple Layer Carrot Cake Tips

This is such an easy recipe, we don’t have many tips for it. As long as you follow the directions, you should be fine.

Fully Softened Cream Cheese – For smooth, creamy frosting, your cream cheese MUST be fully softened.

Room Temperature Eggs – Bring your eggs to room temperature for the best cake texture.

Completely Cool Cake – Be sure your cake layers are fully cooled before adding the frosting so it stays ON the cake.

Triple Layer Carrot Cake Storage

This cake will last for about 3 days in the refrigerator. For longer storage, you can freeze this cake for up to a month but no longer.

More Carrot Cake Recipes

If you love carrot cake, then we have some extra fun variations that you’re going to want to make.

Carrot Cake Cookies

Carrot Cake Cupcakes with Cream Cheese Frosting

Homemade Carrot Cake Truffles


Triple Layer Carrot Cake FAQ

If you have questions about this recipe, then read on. The following FAQ answers the most commonly asked questions about carrot cake.

Where does carrot cake come from?
Carrot cake is thought to have been invented during World War II in England. During this time, housewives used sweet products like carrots to naturally sweeten their desserts.

Where does cream cheese come from?
Cream cheese was invented by William Lawrence in the 1870s. He was trying to make a French cheese called Neufchatel, but he made something slightly softer due to less fat and higher moisture. He rolled with it, and thus, created cream cheese.

How long is this cake good?
This cake will last for up to 5 days in a tightly covered container in the refrigerator.

Can you freeze this cake?
Yes, but only for up to a month. After a month, the texture of the cream cheese frosting will begin to become grainy and unappetizing.

Give This Triple Layer Carrot Cake a Try

This triple layer carrot cake looks fancy and tastes amazing, but it’s so easy to make. It’s a recipe that’s just as at home on a holiday table as it is at the dinner table. Give this one a try, and we know you and your family will love it.


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Triple Layer Carrot Cake with Cream Cheese Frosting

This Triple Layer Carrot Cake with Cream Cheese Frosting is full of classic, sweet carrot cake flavor, the crunch of walnuts, and a sweet and tangy cream cheese frosting throughout. It's a classic that everyone loves.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 10 Servings
Calories: 629kcal
Author: Rob


  • Measuring Cups and Spoons
  • Hand mixer
  • mixing bowls
  • Frosting knife


For the Cake:

  • 2 cups sugar
  • 4 eggs
  • cups milk
  • 3 cups grated carrots
  • 1 ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground cloves
  • 1 cup chopped walnuts
  • ¼ cup water
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 2 cups flour

For the Frosting:

  • 8 ounce cream cheese softened
  • 3 ½ cups powdered sugar
  • 1 teaspoon vanilla extract


Cake Directions:

  • Preheat the oven to 350ºF.
  • Prepare three 8.5” round baking pans by greasing them with butter or cooking spray. Set aside. In a large mixing bowl, beat eggs, sugar and milk. Add carrots and nuts. Mix together.
  • Bring water to a boil and stir in baking soda. Pour baking soda mixture into batter and beat together. Add flour and vanilla. Beat again.
  • Split batter between the three prepared baking pans. Bake for 20 minutes or until a toothpick comes out clean.
  • Allow cakes to cool for 10 minutes before gently flipping them out of the pan onto parchment paper.
  • Allow to cool completely before assembling the cake.

Frosting Directions:

  • Place cream cheese and powdered sugar in a medium mixing bowl. Beat until smooth. Add vanilla and beat again.

Assembly Directions:

  • Place one layer of cake on a large plate. Frost with 1/3 of frosting.
  • Place another cake layer on top followed by another 1/3 of frosting.
  • Place the final layer of cake on top with the remaining frosting. Gently run your frosting knife around the cake to smooth out any excess frosting.
  • OPTIONAL: Topped with chopped walnuts


Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes


Calories: 629kcal | Carbohydrates: 109g | Protein: 10g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 358mg | Potassium: 313mg | Fiber: 3g | Sugar: 86g | Vitamin A: 6876IU | Vitamin C: 2mg | Calcium: 106mg | Iron: 2mg

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