Carrot Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment. If using a bundt pan, grease thoroughly.

Dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined.

Wet ingredients

In a separate large bowl, beat the eggs lightly, then whisk in the vegetable oil, vanilla extract, and the reserved 2 tablespoons of pineapple juice from the drained crushed pineapple.

Combine

Add the wet mixture to the dry ingredients and stir just until combined. Fold in the drained crushed pineapple, grated carrots, chopped walnuts, and golden raisins until evenly distributed. Do not overmix.

Bake

Divide batter evenly between the prepared pans (or pour into prepared bundt). Smooth the tops. Bake in the preheated oven for 30–35 minutes for 9-inch rounds (or 45–55 minutes for bundt), or until a toothpick inserted in the center comes out with moist crumbs but not wet batter.

Cool

Cool cakes in the pans on a wire rack for 10–15 minutes. Run a knife around the edges, then invert onto racks and remove parchment. Cool completely (about 1–1.5 hours) before frosting to prevent frosting from melting.

Beat base

In a medium bowl or stand mixer fitted with the paddle or whisk attachment, beat the softened cream cheese and softened butter together on medium speed until smooth and fully combined, about 2–3 minutes.

Add sugar & flavor

Gradually add the confectioners' sugar, about 1 cup at a time, mixing on low to avoid a sugar cloud. Once incorporated, add the vanilla extract and salt. Increase speed to medium-high and beat until light and fluffy, about 2 minutes.

Adjust consistency

If frosting is too thick, add up to 1 tablespoon heavy cream or milk and beat briefly until spreadable. Taste and adjust salt or vanilla if needed.

Level & stack

If cake layers domed, level the tops with a serrated knife. Place the first cake layer on a serving plate or cake board and spread about one-third of the frosting evenly over the top.

Top layer

Place the second cake layer on top and use remaining frosting to cover the top and sides, or crumb-coat first then chill 20 minutes and finish with a final layer of frosting for a cleaner finish.

Garnish

Press additional chopped walnuts around the sides or sprinkle on top. Lightly dust with a pinch of ground cinnamon if desired.

Chill & serve

Chill the frosted cake for 30 minutes to set the frosting. Bring to room temperature 20–30 minutes before serving for best texture. Store leftover cake covered in the refrigerator for up to 4 days.