Carrot Cake Recipe

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

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

In a separate large mixing bowl, combine the granulated sugar and light brown sugar with the vegetable oil. Whisk until smooth and well combined.

Add the eggs one at a time, whisking after each addition until incorporated. Stir in the vanilla extract.

Fold the grated carrots into the wet mixture. If using raisins and/or nuts, fold them in now as well.

Gradually add the dry flour mixture into the wet bowl in two additions, folding gently with a spatula until just combined. Do not overmix—stop when you no longer see streaks of flour.

Pour the batter into the prepared pan(s) and smooth the top with a spatula. If using two 9-inch round pans, divide batter evenly.

Bake in the preheated oven: 9x13-inch pan for about 35–40 minutes, or 9-inch rounds for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Remove cake from oven and let cool in the pan(s) on a wire rack for 15 minutes. If using round pans, run a knife around the edges, invert onto racks, remove parchment, then right-side up. Cool completely (at least 1 hour) before icing so the frosting doesn't melt.

In a medium bowl, beat the room-temperature cream cheese and room-temperature unsalted butter together with an electric mixer on medium speed until smooth and creamy, about 1–2 minutes.

Add the vanilla extract, lemon zest (if using), and salt, and mix to combine.

With the mixer on low speed, gradually add the confectioners' sugar, about 1 cup at a time, then increase speed to medium and beat until the frosting is smooth, fluffy, and spreadable. Taste and adjust sweetness or salt as desired.

If making a layered cake, place the first cooled layer on a serving plate and spread about one-third of the frosting evenly over the top. Add the second layer and frost the top and sides with the remaining frosting. For a single 9x13 cake, spread the frosting evenly over the cooled cake.

Press the toasted chopped walnuts or pecans around the sides or sprinkle on top as desired. Garnish with a little grated carrot for color, if using.

Refrigerate the assembled cake for 30 minutes to set the frosting if the kitchen is warm. Store leftover cake covered in the refrigerator for up to 4–5 days.