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image of a slice of a 6-inch carrot cake on a plate that's been cut into with a fork
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4.98 from 89 ratings

6 Inch Carrot Cake Recipe

This 6 inch carrot cake recipe is so easy to make and bakes up so tender and moist! One batch makes the perfect 6-inch layer cake.
Prep Time30 minutes
Cook Time30 minutes
Additional Time1 hour
Total Time2 hours
Course: Cakes
Cuisine: American
Servings: 16
Calories: 656kcal
Author: Chelsey White

Ingredients

Carrot Cake

  • 2 cups all-purpose flour 250g
  • 2/3 cup packed light brown sugar 133g
  • 2/3 cup granulated sugar 133g
  • 1 1/4 tsp baking soda 7g
  • 3/4 tsp baking powder 3g
  • 1/2 tsp fine salt 3g
  • 2 tsp ground cinnamon 5g
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 4 large eggs, room temperature 224g
  • 2/3 cup vegetable or canola oil 150g
  • 1/3 cup buttermilk, room temperature 80g
  • 1 tsp vanilla extract or vanilla bean paste 4g
  • 2 1/4 cups peeled and finely grated carrots - about 4 large carrots 300g

Cream Cheese Buttercream Frosting

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature 339g
  • 1/2 cup or 4 oz. full-fat cream cheese, room temperature 113g
  • 2 tsp vanilla extract or vanilla bean paste 8g
  • 1/2 tsp fine salt 3g
  • 7 cups powdered sugar 907g or a 2 lb. bag
  • 1 Tbsp heavy whipping cream, room temperature 15g
  • green and orange gel food coloring

Recommended Tools and Equipment

Instructions

6-Inch Carrot Cake Layers:

  • Preheat the oven to 350°F / 175°C. Line three, 6-inch with parchment rounds and grease with non-stick baking spray, or brush them with homemade cake release. You can also use this recipe to make 2, 8-inch cake layers (same bake time). If you don't have 3 cake pans, the batter can sit at room temperature for a few hours. Bake as many layers at a time as you can at a time.
  • In a large bowl, whisk together 2 cups all-purpose flour, 2/3 cup light brown sugar, 2/3 cup granulated sugar, 1 1/4 tsp baking soda, 3/4 tsp baking powder, 1/2 tsp salt, 2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp cloves. Set aside.
  • In a separate, large bowl, whisk together 4 eggs, 2/3 cup oil, 1/3 cup buttermilk, and 1 tsp of vanilla until combined.
  • Add the dry ingredients into the wet ingredients and mix until just combined.
  • Fold 2 1/4 cups of finely grated carrots into the batter with a rubber spatula.
  • Divide the batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans so that they all have the same amount of batter (one batch is about 1260g, so add 420g to each pan if you're making 3 layers). This guarantees the layers will be the same height once baked.
  • Bake the cake layers for 28-32 minutes or until a toothpick comes out with a few moist crumbs.
  • Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pans to separate the cake layers from the pan.
  • Place the cake layers in the freezer for 45 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
  • Use a serrated knife to level the tops of the layers. If you're making these layers in advance, wrap and freeze the cake layers at this point.

Cream Cheese Buttercream Frosting:

  • While the cake layers bake and cool, make the cream cheese frosting.
  • Beat 1 1/2 cups of butter and 1/2 cup of cream cheese on a medium speed for 30 seconds with a paddle attachment until smooth.
  • Add in 2 tsp of vanilla and 1/2 tsp of salt. Beat on low until the ingredients are fully incorporated.
  • Slowly mix in 7 cups of powdered sugar on a low speed. Halfway through add 1 Tbsp of heavy cream to make the frosting easier to mix.
  • If the frosting seems too thick, add in additional cream (1 Tbsp at a time). If the frosting seems too thin, add in more powdered sugar (1/4 cup at a time).
  • Wait to color the frosting until the cake is fully frosted.
  • Cover the cream cheese frosting with a piece of plastic wrap to prevent it from crusting and set it aside. It can sit at room temperature for up to 4 hours, but if you make it in advance be sure to store it in the fridge.

Assembling This 6-Inch Carrot Cake

  • Stack and frost the cake layers on a greaseproof cake board using a dab of frosting to help stick the first cake layer to the board.
  • Spread an even layer of buttercream on top of the cake layer with a large offset spatula.
  • Repeat with the remaining cake layers and place the top cake layer upside down to make the cake easier to frost.
  • Use a large offset spatula and/or bench scraper to cover the cake in a thin layer of frosting to trap in any crumbs, then chill it in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
  • Then add another layer of frosting around the cake and create a textured look using a large offset spatula or the back of a spoon.
  • Place half of the remaining frosting in a separate bowl and color it green with gel food coloring. Place it in a piping bag fitted with a very small frosting tip (like a Wilton 3). Seal the top of the bag with a rubber band or clip.
  • Color the remaining frosting orange with gel food coloring. Place it in a piping bag fitted with a small round piping tip (like a Wilton 10), or cut an opening about 1 cm wide. Seal the top of the bag with a rubber band or clip.
  • Use the green and orange frosting to pipe little carrots around the cake, then enjoy!

Video

Notes

Substitutions and Swaps

If you need to make any substitutions or swaps in this recipe, please check out the section on ingredient substitutions in the post above.

My Tips for Making the Best Small Carrot Cake

  • Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
  • Properly measure the flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
  • Use a microplane grater to shred your carrots into super fine pieces! It's a bit of extra work, but it gives the cake a wonderful texture.
  • Mix the cake batter just until the ingredients are incorporated once you add in the flour. This will ensure your cake layers are tender and fluffy.
  • Use a scale to weigh your cake pans as you fill them. It helps the cake layers bake to the same height and bake more evenly.
  • Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
  • Chill the cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to frost them!
  • Don't use pre-grated carrots! They are dry and their lack of moisture will make the cake layers less moist.

Making This 6 Inch Carrot Cake in Advance & Storage Tips

You can make these cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
You can also make cream cheese frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to 2 weeks.
This frosting can also be stored in the freezer for up to a month. Just be sure to give it a good stir once it thaws to make it nice and smooth again.
A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. If you freeze the cake, transfer it to the fridge the night before you plan to eat it.
This will help it gradually thaw and minimize any temperature shock. Remove the cake from the fridge about an hour before you plan to cut into it.

Nutrition

Serving: 1 | Calories: 656kcal | Carbohydrates: 87g | Protein: 5g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 17g | Cholesterol: 112mg | Sodium: 368mg | Fiber: 1g | Sugar: 70g