This 3-Layer Carrot Cake Made in the Microwave is a game-changer for dessert lovers short on time. In just 37 minutes, you’ll have a moist, tender cake layered with creamy frosting and studded with sweet carrots and warm spices. The microwave works its magic to deliver a fluffy texture that rivals traditional baking, while the rich flavors of cinnamon and nutmeg create a cozy, irresistible aroma.
Each bite is a perfect balance of sweet, spiced, and slightly nutty, with a velvety frosting that melts in your mouth. Whether you’re hosting a last-minute gathering or treating yourself, this cake proves that decadence doesn’t have to take hours. It’s quick, easy, and utterly satisfying—a dessert that feels like a warm hug.
Ingredients for 3-Layer Carrot Cake Made in the Microwave
- 2 1/2 cups (12 1/2oz/355g) all-purpose flour
- 1 1/2 teaspoon baking soda
- 1 1/4 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 cups (16oz/450g) sugar
- 4 eggs, room temperature
- 1 cup (8floz/225ml) vegetable oil (can substitute with melted coconut oil)
- 2 teaspoons vanilla extract
- 2 cups (8oz/225g) peeled grated carrot
- 3/4 cup (3 3/4oz/106g) raisins (optional, or substitute with chopped nuts)
- 3/4 cup (2 1/4oz/64g) shredded coconut (optional)
- 1 cup (8oz/225g) pineapple, crushed and strained (optional, but adds moisture)
- 1 batch Best Ever Cream Cheese Frosting (see recipe notes)
Step-by-Step Instructions for 3-Layer Carrot Cake Made in the Microwave
- Prepare the molds: Generously butter 3 9-inch microwave-safe silicone cake molds.
- Mix dry ingredients: In a large bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- Combine wet ingredients: In another large mixing bowl, combine sugar, eggs, oil, and vanilla. Use a hand mixer (or whisk) to mix until pale yellow and fluffy, about 4-5 minutes.
- Incorporate dry ingredients: Using a whisk, gently mix the dry ingredients into the wet mixture until just combined.
- Fold in add-ins: Fold in the grated carrot, raisins, coconut, and pineapple until evenly distributed.
- Divide the batter: Divide the batter evenly between the 3 prepared molds.
- Microwave each layer: Microwave each layer individually for roughly 3 1/2-4 minutes, or until firm on top and no wetness remains. Note: Timing is based on a 1200-watt microwave; adjust for your microwave’s wattage.
- Cool the layers: Allow each layer to cool for 3-5 minutes before turning out onto a cooling rack. Let the cake cool completely before frosting.
- Frost the cake: Place the first layer on a serving platter. Spread a generous dollop of cream cheese frosting evenly across the top. Stack the next layer and repeat until all 3 layers are frosted.
- Apply a crumb coat: Spread a thin layer of frosting around the outside of the cake to create a rustic crumb coat.
- Decorate the top: Fill a piping bag with the remaining frosting. Pipe dollops in a circular pattern, starting from the outside and working inward. Decorate with white chocolate carrots if desired.
- Serve and store: Store at room temperature for up to 3 days. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
While the Best Ever Cream Cheese Frosting is a classic choice, consider adding a drizzle of caramel sauce or toasted pecans for extra flavor and texture. For a tropical twist, top with toasted coconut flakes or a sprinkle of pineapple chunks. These additions will elevate your carrot cake to the next level!
Smart Storage: Keeping Your Cake Fresh
Store your carrot cake at room temperature for up to 3 days, covered with a cake dome or plastic wrap. For longer storage, refrigerate for up to a week, but let it come to room temperature before serving for the best texture. You can also freeze individual slices wrapped in plastic and foil for up to 3 months—perfect for a quick treat later!
Microwave Magic: Equipment Guidance
Ensure your microwave-safe silicone molds are sturdy and heat-resistant for even baking. If you don’t have molds, use microwave-safe glass or ceramic dishes of similar size. Always check your microwave’s wattage—adjust cooking times if it’s higher or lower than 1200 watts. A toothpick test can confirm doneness if you’re unsure!
Quick Tips: Time-Saving Hacks
To save time, grate your carrots and measure ingredients the night before. Use a food processor for quick grating and mixing. If you’re short on time, skip the crumb coat and go straight to frosting—it’ll still taste amazing! These small tweaks can make this recipe even more convenient.
Recipe Variations: Mix It Up
Swap raisins for dried cranberries or chopped dates for a different sweetness. For a nutty twist, add chopped walnuts or pecans to the batter. If you’re not a fan of pineapple, try applesauce for moisture. These variations let you customize the cake to your taste!
3-Layer Carrot Cake Made in the Microwave
Ingredients
- 2 1/2 cups all-purpose flour 12 1/2oz/355g
- 1 1/2 teaspoon baking soda
- 1 1/4 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 cups sugar 16oz/450g
- 4 eggs room temperature
- 1 cup vegetable oil 8floz/225ml
- 2 teaspoons vanilla extract
- 2 cups peeled grated carrot 8oz/225g
- 3/4 cup raisins 3 3/4oz/106g
- 3/4 cup shredded coconut 2 1/4oz/64g
- 1 cup pineapple 8oz/225g, crushed and strained
- 1 batch Best Ever Cream Cheese Frosting
Instructions
- Generously butter 3 9-inch microwave safe silicone cake molds.
- In a large bowl, combine the flour, baking soda, baking powder, cinnamon and salt, set aside.
- In another large mixing bowl combine sugar, eggs, oil and vanilla with a hand mixer. Mix until pale yellow and fluffy, about 4-5 minutes. You can also do this using a hand whisk.
- Using a whisk incorporate the dry ingredients into the wet mixture.
- Lastly fold in the grated carrot, raisins, coconut and pineapple.
- Divide the batter evenly between the 3 molds.
- Microwave each layer individually for roughly 3 1/2- 4 minutes or until firm on top and there is no more wetness. This timing is based on my 1200 Watt microwave so check the wattage of your microwave because your timing may vary.
- Once each layer has been microwaved allow to cool for 3-5 minutes before turning out onto a cooling rack.
- Once the cake has completely cooled you can frost it with my Best Ever Cream Cheese Frosting.
- To assemble: Put your first layer of cake on your serving platter or cake stand. Using a large offset spatula spread a big dollop of the frosting evenly across the cake. Stack the next layer of cake on top of the frosted first layer and repeat the process until all 3 layers have been frosted.
- Next, apply a crumb coat or thin layer of frosting around the entire outside of the cake. Do not worry about this looking perfect as its meant to be rustic.
- Lastly, decorate the top of the cake. Fill a piping bag with the remaining frosting. Pipe dollops of frosting all across the top of the cake in a circular pattern working from the outside of the cake in. Lastly, decorate the top of the cake with white chocolate carrots. See the video below to learn how to make these decorations.
- Store at room temperature for up to 3 days.
