Preheat oven to 350 degrees F. Place the the flour, sugar, ground oats, baking powder, baking soda, cinnamon & salt into a mixing bowl and blend on low until blended.
If you have grated frozen carrots put them in the fridge overnight, or leave them on the counter, until completely thawed, approximately 2-3 hours. Add the vegetable oil, eggs, grated carrots and the pineapple to the dry ingredients. On low mix until moist, then on beat on medium, for an additional 2 minutes.
To create the 3 layer carrot cake, spray (3) 9″ pans and divide batter evenly. I used a 3 oz scooper, where each pan received 7 scoops. Bake the cakes in a preheated 350 degrees F oven for 25-30 minutes, or until golden brown and a toothpick comes out just a little sticky.
Let stand 5-10 minutes in the pans. Run a knife around the cake, then turn onto a cooling rack. Cool completely. *Note: Take the cream cheese and the butter out of the fridge at this time, so they can come to room temperature, to make the Walnut Cream Cheese Frosting.
Put the cream cheese, butter, confectioners sugar, vanilla extract and the chopped walnuts into a mixing bowl. Mix together starting on low, until blended thoroughly. Here’s what the frosting will look like.
Lay pieces of wax paper on a serving platter and put the first layer on. Evenly spread 1/3 of the frosting on top. Continue with the other two (2) layers and remove the pieces of wax paper.
- 3 cups flour, unbleached or all-purpose
- 2 cups granulated sugar
- ⅓ cups ground oats
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- 2 teaspoon cinnamon
- 1 teaspoon salt
- 1¼ cup vegetable oil
- 4 large eggs
- 2 cups finely grated carrots
- 1 cup crushed pineapple w/juice (1/2 of a 20 oz. can)
- For the cream cheese frosting:
- 1 (8 oz) package cream cheese or Neufchatel cheese, room temperature
- ½ cup butter, softened to room temperature
- 1 lb (3¾ cups) confectioners sugar
- 1 teaspoon vanilla extract
- 1 cup walnuts, finely chopped
- Preheat oven to 350 degrees F and grease three (3) 9" round pans.
- Mix the dry ingredients on low, then add the wet ingredients. Mix until moist and then blend on medium for an additional two (2) minutes.
- Bake the cakes in a preheated 350 degrees F oven for 25-30 minutes, or until golden brown and a toothpick comes out sticky.
- Let stand 5-10 minutes, remove from pans and cool completely before frosting.
- For the cream cheese frosting: Put the cream cheese, butter, confectioners sugar, vanilla extract and the chopped walnuts into a mixing bowl and mix on low until thoroughly blended.
- Lay pieces of wax paper on a serving platter and put the first layer on. Evenly spread ⅓ of the frosting on top. Continue with the other two (2) layers then remove the wax paper pieces.
To remove the cakes, run a knife around the edge of the cake, then turn onto a cooling rack and gently tapped the bottom.
Take the cream cheese and the butter out of the fridge while the cakes are cooling, so they can come to room temperature for the Walnut Cream Cheese Frosting.
If you're using grated frozen carrots put them in the fridge overnight, or leave them on the counter, until completely thawed, approximately 2-3 hours.
I use ½ of a 20 oz. can crushed pineapple with the juice, which is approximately one (1) cup, and freeze the other cup for later. Frozen pineapple will keep in the freezer for up to 6 months.
This recipe makes the following: (3) 9" pans, or (1) 9" x 13" pan plus (12) cupcakes, or (1) 11" x 15" pan.
I use Neufchatel cheese instead of regular cream cheese. It has ⅓ less fat, tastes great and you won't be able to tell the difference. Using Neufchatel cheese saves 240 calories for the frosting!
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