Carrot Cake Recipe

Oven and pans

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment and grease. If using parchment, cut circles to fit the bottoms and lightly oil the sides.

Toast nuts (if using): place nuts on a baking sheet and toast in the preheating oven for 6–8 minutes until fragrant; cool and chop.

Dry ingredients

In a medium bowl whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp salt until evenly combined.

Wet ingredients

In a large mixing bowl whisk or use a stand mixer on low to combine 1 cup vegetable oil, 1 cup granulated sugar, 1/2 cup packed light brown sugar until smooth. Add 3 large eggs one at a time, beating briefly after each addition. Stir in 2 tsp vanilla extract and 1/2 cup buttermilk.

Combine and fold

Add the dry ingredients to the wet mixture in two additions, folding gently until no streaks of flour remain—do not overmix. Fold in 3 cups packed grated carrots, 3/4 cup toasted chopped nuts (if using), and 1/2 cup raisins (if using) until evenly distributed.

Divide batter evenly between the two prepared pans (approximately 2 cups batter per 8-inch pan). Smooth the tops with a spatula. Bake in preheated oven for 25–30 minutes, rotating pans halfway through, until a toothpick inserted in the center comes out with a few moist crumbs but not raw batter.

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

Beat together 8 oz chilled cream cheese (cut into chunks) and 4 tbsp softened unsalted butter in a medium bowl or stand mixer with paddle until smooth and lump-free, about 1–2 minutes.

With mixer on low, gradually add 2 cups powdered sugar, then increase speed to medium and beat until smooth and spreadable, about 1–2 minutes. Add 1 tsp vanilla extract and 1/8 tsp fine salt; taste and adjust sweetness or salt as desired.

If frosting is too soft, chill 15–20 minutes. If too stiff, beat in 1–2 tsp milk or cream to reach spreadable consistency.

Level the top of each cake layer with a serrated knife if needed for even stacking. Place one layer on your serving plate or cake stand.

Spread about one-third of the frosting evenly over the first layer. Place the second layer on top and press gently to set.

Use the remaining frosting to crumb-coat the sides and top (a thin layer), chill 15 minutes if you want a cleaner final layer, then apply the remaining frosting smoothly. Garnish with extra chopped nuts or carrot ribbons if desired.

Store the frosted cake refrigerated in an airtight container or covered with cake dome for up to 4 days (cream cheese frosting requires refrigeration). Remove from fridge 30–60 minutes before serving to slightly soften.

Estimated slice: 12 servings for 2 8-inch layers; warm ingredients slightly if needed before serving.