How to Make a Stunning Naked Carrot Cake

This naked carrot cake is a simple and delicious twist on a classic favorite. With moist layers of spiced carrot cake and just the right amount of cream cheese frosting, it’s perfect for spring gatherings and Easter celebrations.

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The Best Naked Carrot Cake Recipe

I first shared this simple two tier carrot cake recipe a few year ago, it’s still a family favorite, so I thought it was worth a little update!

I love creating fun experiences with my granddaughters in the kitchen. And even though they’re a bit older now (and there are several more grandbabies to share the kitchen duties with!), this naked cake is always one of the most requested dishes on our Easter table.

Made with just a handful of basic ingredients, this cake is also wonderful for a birthday or anniversary celebration, baby shower, or honestly just make it anytime your’e craving something sweet to enjoy for breakfast, aftr dinner, and in between.

Why You’ll Love this Naked Carrot Cake

Ingredients for Naked Carrot Cake

For the carrot cake

• 2 cups of all-purpose flour
• 2 tsp. of baking powder
• 1 1/2 tsp. salt
• 1/2 tsp. baking soda
• 2 tsp. of cinnamon
• 4 eggs
• 2 cups of white sugar
• 2 cups of cooked carrots, I buy them in the can
• 1- 8 1/2 oz. can of crushed pineapple with the juice
• 1 cup of walnuts chopped

For the cream cheese frosting

• 8 oz. block of cream cheese
• 1 stick of butter
• 1 box of powdered sugar
• 1 tsp of vanilla extract

Equipment Needed

• 2 – 8 inch round cake pans
• Measuring cups
• Measuring spoons
• Large mixing bowl
• Hand mixer or stand mixer
• Spatula
• Frosting knife

How to Make a Naked Carrot Cake

Step 1: Prepare Your Oven and Grease Cake Pans

First, start by preheating your oven to 350℉ and grease and flour two 8″ round cake pans.

Step 2: Mix Your Cake Batter

Then, in a large mixing bowl, combine all the dry ingredients for the carrot cake, except for the granulated sugar and set the bowl aside.

Next pour the sugar and oil into a mixing bowl. Add your eggs and mix until the cake batter is well combined.

Then add in your flour, salt, baking soda, baking powder, cinnamon, and stir until just combined.

Add in the can of crushed pineapple, and remove your batter bowl from the mixing stand. Then fold in the cooked carrots and chopped walnuts and carefully pour your batter into your two pre-greased cake pans.

Step 3: Bake Your Cake

Bake at 350℉ for 45-60 minutes or until a toothpick comes out clean when inserted in the middle of the cakes.

Let your carrot cakes cool and remove them from pan.

Flip them out to let them cool completely before frosting.

Step 4: Make Your Frosting

While the cakes finish cooling, let butter and cream cheese come to room temperature.

Mix with vanilla and powdered sugar until creamy.

Step 5: Assemble Your Carrot Cake

Once the cake has fully cooled, it’s time to frost. You might notice I added a third layer to mine.

If you’d like to do the same, just increase the ingredients in the recipe by one and a half times—that way, you’ll have enough batter for an extra layer.

To assemble your naked carrot cake, start by placing the first layer on a serving platter or cake stand, then spread a generous layer of frosting over the top. Add the next layer and repeat with more frosting. If you’re doing a third layer, continue stacking and frosting the same way.

Step 6: Frost and Decorate

For that classic “naked” look, lightly spread any extra frosting around the sides, letting some of the cake peek through. It doesn’t have to be perfect—that’s part of the charm!

I love a decorated carrot cake, but it is up to you.

You can just arrange some simple spring flowers on the top of your cake.

On a previous cake, I decorated the bottom edge with carrot tops and added a few whole carrots along with fresh nasturtiums on top. It was a fun way to give it a natural, garden-inspired look—and since nasturtiums are edible, they made a pretty and practical garnish.

Step 7: Serve and Enjoy!

Once your naked carrot cake is frosted, all that’s left to do is cut a few slices and enjoy!

You might just tell me it’s the best carrot cake you’ve ever had

What to Pair with Your Naked Carrot Cake

For a complete Easter dinner menu, pair your simple layered carrot cake, consider with a few inspired appetizers like deviled eggs or a colorful vegetable platter with fresh herb dip.

For the main course, serve a glazed spiral ham with brown sugar and Dijon mustard. And to finish, found out your meal with scalloped potatoes, a spring salad, and a seasonal vegetable like roasted asparagus with lemon zest and Parmesan.

Other Dessert Recipes from WM Design House

If you loved this recipe for naked carrot cake you might also enjoy some of these other desserts.

Lemon Ricotta Cookies with Glaze

Click Here

Layered Angel Food Cake with Cream Cheese Frosting

Click Here

Wrapping Up

This naked carrot cake is such a great dessert for Easter or any spring get-together. It’s moist, full of carrots and warm spices, and the cream cheese frosting is just sweet enough without being too much.

I love how simple and pretty it looks without a full layer of frosting. It’s one of those cakes that feels homemade in the best way. If you’re planning a brunch or a family dinner, it’s the perfect way to finish things off.

Don’t forget to pin it and save it for later. And if you make it, let me know—I’d really love to hear what you think!

Print The Recipe: Naked Carrot Cake

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Naked Carrot Cake

This naked carrot cake is a simple and delicious twist on a classic favorite. With moist layers of spiced carrot cake and just the right amount of cream cheese frosting, it's perfect for spring gatherings and Easter celebrations.

Course Dessert

Cuisine American

Keyword cake, Carrot

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 12 people

Equipment

• 2 – 8″ round cake pans
• Measuring cups
• Measuring spoons
• Large mixing bowl
• Hand mixer or stand mixer
• Spatula
• Frosting knife

Ingredients

For the Carrot Cake

• 2 cups of all-purpose flour
• 2 tsp. of baking powder
• 1 1/2 tsp. salt
• 1/2 tsp. baking soda
• 2 tsp. of cinnamon
• 4 eggs
• 2 cups of white sugar
• 2 cups of cooked carrots
• 1 8 1/2 oz. can of crushed pineapple with the juice
• 1 cup of walnuts chopped

Cream Cheese Frosting

• 1 8 oz block of cream cheese
• 1 stick butter
• 1 box powdered sugar
• 1 tsp vanilla extract

Get Recipe Ingredients

Instructions

• Preheat your oven to 350℉ and grease and flour two 8″ round cake pans.
• In a large mixing bowl, combine all the dry ingredients for the carrot cake, except for the granulated sugar and set the bowl aside.
• Next pour the sugar and oil into a mixing bowl. Add your eggs and mix until the cake batter is well combined.
• Then add in your flour, salt, baking soda, baking powder, cinnamon, and stir until just combined.
• Add in the can of crushed pineapple, and remove your batter bowl from the mixing stand. Then fold in the cooked carrots and chopped walnuts and carefully pour your batter into your two pre-greased cake pans.
• Bake at 350℉ for 45-60 minutes or until a toothpick comes out clean when inserted in the middle of the cakes.
• Let your carrot cakes cool and remove them from pan. Flip them out to let them finish cooling.
• While the cakes finish cooling, let butter and cream cheese come to room temperature. Mix with vanilla and powdered sugar until creamy
• Once the cake has fully cooled, it’s time to assemble and frost. Start by placing the first layer on a serving platter or cake stand, then spread a generous layer of frosting over the top. Add the next layer and repeat with more frosting. If you’re doing a third layer, continue stacking and frosting the same way.
• For that classic “naked” look, lightly spread any extra frosting around the sides, letting some of the cake peek through. Decorate with flowers if desired.

Notes

If you’re making dessert for a larger group, you can simply increase the recipe by one and a half times to create a third layer for the cake.