Mile High Carrot Cake Recipe
Three moist cake layers with plump raisins, walnuts and cinnamon, and a cream cheese icing
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Ingredients
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Cake batter
Cream cheese icing
Finish & assembly
Method
Cake batter
- 1
- 2
Mix dry ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
- 3
Combine wet ingredients
In a separate large bowl, whisk the eggs until blended. Add the vegetable oil, vanilla extract, and buttermilk and whisk until smooth.
- 4
Incorporate carrots and add-ins
Stir the grated carrots, raisins, and chopped walnuts into the wet mixture until evenly distributed.
- 5
Combine wet and dry
Pour the wet mixture into the dry ingredients. Using a rubber spatula or wooden spoon, fold gently until just combined — do not overmix. The batter will be thick and moist.
- 6
Divide batter and bake
Divide the batter evenly among the three prepared pans (about 1 quart batter per pan). Smooth tops. Bake on the center rack for 25–30 minutes, rotating pans halfway through, until a toothpick inserted into the center comes out with moist crumbs but no raw batter.
- 7
Cool the layers
Allow cakes to cool in the pans on a wire rack for 10–15 minutes. Run a thin knife around the edges, invert each layer onto the rack, remove parchment, and let cool completely (about 1 hour) before frosting to prevent melting the icing.
Cream cheese icing
- 8
Beat base
In a large mixing bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened cream cheese and softened unsalted butter together on medium speed until smooth and homogenous, about 2–3 minutes.
- 9
Add sugar and flavor
With the mixer on low, gradually add the powdered sugar, 1 cup at a time, scraping down the bowl between additions. Once all sugar is incorporated, increase mixer speed to medium and beat until light and fluffy, about 2 minutes. Add the vanilla extract, lemon zest (if using), and 1/4 tsp salt; beat briefly to combine. Taste and adjust salt or vanilla as desired.
- 10
Adjust consistency
If the frosting is too thick for spreading, add 1 tablespoon of milk or cream at a time to reach a spreadable consistency. If too loose, chill 10–15 minutes to firm up.
Finish & assembly
- 11
Level and layer
If the cake layers domed, level the tops with a serrated knife or cake leveler to create flat surfaces. Place the first layer on your serving plate or cake board. Spread about 1 1/2 to 2 cups of cream cheese icing evenly over the top.
- 12
Stack
Place the second layer on top and repeat with another 1 1/2 to 2 cups of icing. Top with the third layer and apply a thin crumb coat (a light layer of frosting over the whole cake) using about 1 cup icing. Chill the cake 15–20 minutes to set the crumb coat.
- 13
Final frost and garnish
Apply the remaining frosting to cover the top and sides smoothly. Use an offset spatula for clean edges. Press extra chopped walnuts around the base or sprinkle on top and add raisins if desired. For a polished look, pipe a decorative border with any remaining frosting.
- 14
Serve and store
Slice and serve chilled or at cool room temperature. Store leftovers refrigerated, covered, for up to 4 days. Bring to room temperature 20–30 minutes before serving for the best texture.