Carrot Cake Recipe

Prepare and heat

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line a 9x13-inch pan with parchment and grease. If using round pans, set aside.

Dry ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, fine salt, ground cinnamon, ground nutmeg, and ground ginger until evenly combined.

Wet ingredients

In a separate large mixing bowl, whisk together the granulated sugar, light brown sugar, eggs, oil, and vanilla extract until smooth and slightly thickened, about 1–2 minutes.

Combine batter

Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula or mixing on low speed just until incorporated. Do not overmix.

Add carrots and mix-ins

Fold in the grated carrots, drained crushed pineapple (pat dry with paper towels to avoid excess liquid), chopped walnuts, shredded coconut, and optional raisins until evenly distributed throughout the batter.

Bake

Divide batter evenly between the prepared pans (or pour into the 9x13 pan). Smooth the tops. Bake in the preheated oven: 9-inch rounds for 28–34 minutes, or a 9x13 pan for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not raw batter.

Cool

Remove cakes from oven and let cool in pans on a rack for 10–15 minutes. Run a knife around the edges, then invert onto wire racks to cool completely (about 1–1.5 hours). If using a 9x13 pan, cool completely in the pan before icing.

Soften and beat

When cakes are nearly cool, place the softened cream cheese and softened butter in a mixing bowl. Beat on medium speed until smooth and lump-free, about 1–2 minutes.

Add sugar and flavor

Gradually add the confectioners' sugar, about 1 cup at a time, beating on low after each addition to avoid a sugar cloud. Once incorporated, add the vanilla extract, a pinch of fine salt, and the optional lemon juice. Increase speed to medium-high and beat until light and fluffy, about 1 minute. If the frosting is too thick, thin with 1–2 teaspoons of milk; if too thin, add a little more powdered sugar.

Chill briefly (optional)

If the frosting is very soft, refrigerate for 15–20 minutes to firm slightly before icing.

Level and stack

If using two round layers, level the domes with a serrated knife if needed. Place one layer on a serving plate or cake board, spread about one-third of the cream cheese icing evenly over the top. Place the second layer on top and apply a thin crumb coat of frosting all over the cake. Chill 10–15 minutes to set the crumb coat.

Finish frosting

Apply the remaining frosting in an even final coat. Use an offset spatula to create smooth or slightly textured swirls as desired.

Garnish

Sprinkle toasted walnut pieces and extra shredded coconut around the top edge or across the center. Arrange walnut halves decoratively if desired.

Serve

Slice with a sharp knife (wipe between cuts for clean slices). Store leftover cake refrigerated in an airtight container for up to 4 days; bring to room temperature 20–30 minutes before serving for best texture.