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A beautiful two-layer carrot cake with a slice removed, made from a carrot cake recipe and topped with a bride and groom figurine.

Divorce Carrot Cake Might Be the Most Hilarious

A surprisingly delicious and hilariously named carrot cake, loaded with moist spices, sweet carrots, and a rich, tangy cream cheese frosting. It's so good, you might even consider getting married just to have a reason to get divorced and eat this cake!
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 1/4 cups vegetable oil
  • 4 large eggs room temperature
  • 1 tsp vanilla extract
  • 3 cups grated carrots about 4-5 medium carrots, finely grated
  • 1 cup chopped walnuts or pecans optional
For the Cream Cheese Frosting
  • 8 oz cream cheese softened, full-fat
  • 1/2 cup unsalted butter 1 stick, softened
  • 4 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 1-2 tbsp heavy cream or milk as needed for consistency

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Measuring cups and spoons
  • Box Grater or Food Processor
  • Stand Mixer or Hand Mixer
  • Two 9-inch Round Cake Pans
  • Parchment Paper
  • Cooling Racks
  • Offset spatula

Method
 

For the Cake
  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing with a rubber spatula until just combined. Do not overmix.
  5. Fold in the grated carrots and chopped walnuts/pecans (if using) until evenly distributed.
  6. Divide the batter evenly between the two prepared cake pans.
  7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10-15 minutes before inverting them onto wire racks to cool completely.
For the Cream Cheese Frosting
  1. In a large bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese and softened butter on medium speed until smooth and creamy, about 2-3 minutes.
  2. Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until incorporated, then increase to medium speed.
  3. Add the vanilla extract and beat until light and fluffy.
  4. If the frosting is too thick, add heavy cream or milk, 1 tablespoon at a time, until desired spreading consistency is reached. Be careful not to overbeat, as it can make the frosting too thin.
Assembly
  1. Once the cake layers are completely cooled, place one layer on your serving plate or cake stand.
  2. Spread about 1/3 of the cream cheese frosting evenly over the top of the first cake layer.
  3. Carefully place the second cake layer on top.
  4. Spread the remaining frosting over the top and sides of the cake, smoothing it with an offset spatula.
  5. Optionally, decorate with additional chopped walnuts/pecans.
  6. Chill the cake for at least 30 minutes before slicing for easier serving.

Notes

This "Divorce Carrot Cake" is so good, it might just mend a broken heart (or at least distract you from it). For best results, ensure your cream cheese and butter are truly at room temperature for the frosting – this prevents lumps! The cake tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.