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carrot fault line cake on plate

Faultline Carrot Cake

Linda Appiah
This recipe is very moist and full of carrot, chunks of pineapple, and walnut for some crunch.
Prep Time 20 mins
Cook Time 40 mins
Decorating Time 40 mins
Total Time 1 hr 40 mins
Course Dessert
Cuisine American
Servings 16
Calories 400 kcal



For the Carrot Cake

  • cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • 2 teaspoon cinnamon
  • ½ teaspoon powdered ginger
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 cup chopped and toasted walnut
  • 1 cup vegetable oil
  • 1 cup brown sugar
  • 1 cup crushed pineapple (strained)
  • 2 large eggs
  • 4 cups shredded carrot

For the Cream Cheese Buttercream

  • cups butter at room temperature
  • ½ cup cream cheese at room temperature
  • cups powdered sugar
  • ¼ teaspoon salt
  • 2 teaspoon vanilla extract
  • 2 large carrot thinly sliced for decorating
  • 4 mint leaves for decorating


For the Carrot Cake

  • Preheat oven to 350 °F or 180 °C. Prepare two six inches and a 4 inches round cake pan with nonstick spray or homemade pan release. Set aside.
  • In a large bowl, whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg, chopped walnut, and set aside.
  • In a separate bowl, combine oil, brown sugar, crushed pineapple, eggs, vanilla extract, shredded carrots, and mix well until combined. Add the carrot mixture to the flour mixture and mix with a spatula until combined.
  • Divide the cake batter among the three prepared cake pans. Bake in the preheated oven for 35 to 40 minutes or until a toothpick/skewer is inserted in the center comes out clean and dry. Let the cake cool in the pan for about 5 to 10 minutes before turning unto cooling rack to cool completely. Slice the cakes into two layers each.

For the Cream Cheese

  • In a large bowl or a stand mixer fitted with the paddle attachment at medium speed, cream butter, and cream cheese until smooth. Add the powdered sugar, salt and continue creaming at a low speed until well incorporated. Add the vanilla extract and cream for 3 more minutes until smooth and fluffy.
  • In a small bowl, color a small part of the frosting orange and set aside.

For the Faultline Decoration

  • To assemble the cake, place a nonslip mat on a turntable and then tape a 6 inches cake cardboard circle to an 8 inches cardboard circle (the 8 inches cardboard helps to transport the cake to the fridge and back easily) and place the cake board on the turntable. Apply a small amount of buttercream to the center of the 6 inches cake board.
  • Place the first two 6 inches of cake on the board with buttercream filling in between the cake layers. Add the two 4 inches cake layers with filling (at this point, crumb coat the four cake layers before adding the last two layers) followed by the last two 6 inches cake layers with cream cheese buttercream. The last cake layer should be placed flat side up that is the bottom should face up. Press down on the stacked cakes lightly to help the cakes stick to the icing.
  • Crumb coat the whole cake and chill for 30 minutes. Add the orange frosting to the middle cake layers, then add the carrot flowers. Add the final thick layer of buttercream frosting to the top and bottom cake layers. Decorate the top of the cake with carrot flowers and mint leaves, serve and enjoy.


Calories: 400kcal
Keyword Cakes, Easter Cakes, Faultline Cakes
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