Carrot Cake Recipe

Prepare and preheat

Position oven racks in the center. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or nonstick spray, line bottoms with parchment, then lightly dust with 1 tablespoon flour, tapping out excess.

Dry ingredients

In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1/2 cup brown sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt until evenly combined.

Wet ingredients

In a separate large bowl, whisk the 1 cup vegetable oil until smooth. Add 4 eggs one at a time, whisking after each until combined. Stir in 2 tablespoons vanilla extract.

Combine batter

Pour the wet mixture into the dry ingredients and stir gently with a rubber spatula until mostly combined. Fold in 3 cups packed grated carrots and 1 cup chopped walnuts or pecans (if using) until evenly distributed. Do not overmix; batter will be thick.

Bake

Divide batter evenly between the two prepared pans (use a scale or estimate ~3 cups batter per pan). Smooth tops and bake in preheated oven for 28–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the cake springs back when lightly touched.

Cool

Remove pans from oven and let cakes rest 10 minutes in the pans. Run a knife around rims, invert cakes onto cooling racks, remove parchment, and cool completely (about 1 hour) before frosting to prevent melting the frosting.

Prepare frosting

In a large bowl or stand mixer fitted with the paddle attachment, beat 16 oz cold cream cheese and 8 oz softened unsalted butter together on medium speed until smooth and lump-free, about 2–3 minutes.

Sweeten and flavor

Gradually add 4 cups confectioners' sugar, 1 cup at a time, mixing on low speed until incorporated. Scrape down the bowl as needed. Add 2 teaspoons vanilla extract, 1 tablespoon lemon zest (optional), and 1/4 teaspoon salt; beat on medium-high for 20–30 seconds until light and fluffy. If frosting is too soft, chill 15–20 minutes and re-whip briefly.

Consistency check

Frosting should be pipe-able but hold shape. If too stiff, add 1 teaspoon milk at a time; if too loose, add a little more powdered sugar.

Level and layer

If cake domes are uneven, level the tops with a serrated knife. Place one cake layer (bottom-side up for a flat surface) on a cake board or serving plate. Spread about 1/3 of the frosting evenly over the first layer (about 1 to 1 1/2 cups), creating a smooth bed for the second layer.

Top layer and crumb coat

Set the second cake layer on top. Apply a thin crumb coat of frosting (about 1/3 cup) over the top and sides to seal in crumbs. Chill the cake in the refrigerator for 15–20 minutes to set the crumb coat.

Final frosting

Remove the chilled cake and apply the remaining frosting evenly over the top and sides using an offset spatula. Smooth or create decorative swirls as desired.

Garnish

Press 3/4 cup sliced or slivered almonds around the sides of the cake, or sprinkle on top as a border. Optionally, scatter 1/2 cup extra chopped nuts over the top center. Lightly dust with 1/4 teaspoon ground cinnamon if desired.

Chill before serving

Refrigerate the assembled cake for at least 30 minutes to firm the frosting. Bring to room temperature 30–60 minutes before slicing for best texture.