2 Layer Carrot Cake w/ Cream Cheese Frosting

Rose Mary Mogan


My husband loves this recipe from Southern Living. Ate 2 big pieces. I like that the recipe uses Self Rising Flour. The original recipe makes 3 eight inch layers, but I chose instead to use two 9 inch Square pans it worked out perfectly. Another thing that caught my eye was the temperature, baking @ 310 degrees F. for 45 minutes. It turned out perfectly, & the cake was moist, tasty & delicious.

It is simple & easy, & the addition of the spices adds lots of flavor. I did add butter extract & Vanilla Bean paste & a few other minor changes, the end results is purely delicious. YUM


☆☆☆☆☆ 0 votes

10 -12 or more depending on portion size
20 Min
45 Min


  • 1 1/2 c
    cooking oil
  • 2 c
  • 3 large
    eggs, room temperature
  • 4 Tbsp
    hot water
  • 11/2 c
    finely grated carrots
  • 2 1/2 c
    self rising flour (i used white lily)
  • 1 1/2 tsp
    each nutmeg,& allspice
  • 2 1/4 tsp
  • 1 c
    chopped pecans (i used walnuts)
  • 3/4 c
    golden raisins (my addition)
  • 1 Tbsp
    vanilla bean paste (my addition)
  • 1 tsp
    butter flavored extract (my addition)

  • 1 stick
    butter, softened room temperature
  • 8 oz
    cream cheese softened
  • 1 lb
    box confectioners sugar
  • 1 tsp
    vanilla bean paste or extract
  • 1 c
    chopped pecans (i omitted these)

How to Make 2 Layer Carrot Cake w/ Cream Cheese Frosting


  1. PREHEAT OVEN TO 310 DEGREES F.Using a large bowl add the sugar and oil and beat till blended together. Then add the eggs , one at a time beating well after each addition.
  2. Add in the hot water, carrots, nuts, & raisins and beat again. NOTE: I USED A COMBINATION OF BOTH NUTS & RAISINS, INSTEAD OF ALL NUTS.
  3. Sift the flour with the spices, and add alternately to the wet ingredients. Beating well after each addition. Scrape down sides of bowl if needed.
  4. Grease and flour 3- 8" cake pans, I USED BAKERS JOY & USED 2- 9" SQUARE CAKE PANS. Pour in cake batter.
  5. Bake in preheated oven at 310 degrees F. for 45 minutes or until done. Allow cakes to cool for 10 minutes then invert onto a wire rack to cool completely.
  6. Prepare frosting by Beating the butter with the cream cheese until light; Then gradually add in the sugar, and vanilla and nuts if using. Frost cake after it has cooled completely.

Printable Recipe Card

About 2 Layer Carrot Cake w/ Cream Cheese Frosting

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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