Carrot Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment) or prepare a 9x13 pan. Set aside.

In a medium bowl whisk together the dry ingredients: 2.5 cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, 1/2 tsp ground ginger, and 1/2 tsp salt until evenly combined.

In a large mixing bowl, whisk or beat together 1 cup vegetable oil, 1 cup granulated sugar and 3/4 cup packed light brown sugar until smooth and slightly glossy, about 1–2 minutes. Add 3 eggs, one at a time, mixing briefly after each addition until incorporated. Stir in 2 tsp vanilla extract and optional 1/4 cup applesauce if using.

Fold the dry ingredients into the wet mixture in two additions, mixing just until no large streaks of flour remain. Do not overmix.

Fold in 3 cups finely grated carrots, 1 cup chopped walnuts or pecans (if using), 1/2 cup well-drained crushed pineapple (if using), and 1/2 cup raisins (if using) until evenly distributed.

Divide batter evenly between prepared pans (or pour into 9x13 pan) and smooth the tops. Tap pans gently on the counter to remove large air pockets.

Bake in preheated oven: for two 9-inch rounds bake 25–30 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs. For a 9x13 pan bake 35–40 minutes. Rotate pans halfway through baking for even browning.

Remove cakes from oven and let cool in pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto rack, remove parchment, and let cool completely before frosting (at least 1 hour).

Chill a medium mixing bowl and beaters in the fridge for 10–15 minutes if possible. Cold ingredients whip more cleanly.

Place 8 oz cold mascarpone in the chilled bowl. Beat on low for 20–30 seconds to loosen. Add 1 cup cold heavy cream, 3/4 cup powdered sugar, 1 tsp vanilla extract and 1 tsp lemon zest (optional).

Increase speed to medium-high and whip until soft-to-medium peaks form and texture is smooth and spreadable, about 1.5–3 minutes depending on mixer. Do not overwhip — mascarpone can break and become grainy if overmixed; stop when mixture holds its shape but is still creamy.

Taste and adjust sweetness if desired, adding up to 2 tablespoons more powdered sugar if you prefer a sweeter frosting.

If using layer cakes: level cake tops with a serrated knife if they domed. Place first layer on a cake plate. Spread about one-third of the mascarpone whipped cream evenly over the top. Top with a thin sprinkle of toasted chopped nuts if desired.

Place second cake layer on top and press gently to adhere. Use remaining mascarpone whipped cream to frost the top and sides. Smooth with an offset spatula or create swirls for a rustic look. If frosting is very soft, chill the frosted cake 15–20 minutes to firm slightly, then tidy edges.

If using a 9x13: spread the mascarpone whipped cream evenly over the cooled cake. Smooth and chill briefly if needed.

Garnish with the remaining toasted chopped nuts and optional 1/4 cup finely grated carrot for color. Chill the assembled cake for at least 30 minutes before serving to let the frosting set. Serve within 48 hours; keep refrigerated.