Carrot Cake Recipe

Prepare oven and pans

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or line with parchment) or one 9x13-inch pan. If using rounds, place parchment circles in the bottom for easy removal.

Combine dry ingredients

In a large bowl, whisk together 2.25 cups all-purpose flour, 1 cup granulated sugar, 0.5 cup packed light brown sugar, 1 tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, 0.5 tsp ground nutmeg, and 0.75 tsp fine salt until evenly distributed.

Mix wet ingredients

In a separate large bowl or the bowl of a stand mixer fitted with the paddle, beat or whisk 3 large eggs until combined. Add 1 cup vegetable oil and 2 tsp vanilla extract and mix until smooth. Stir in 0.5 cup drained crushed pineapple and 1 tsp lemon zest (if using).

Combine wet and dry

Pour the wet mixture into the dry ingredients and stir with a spatula until just combined; avoid overmixing. Fold in 3 cups packed grated carrots, 0.75 cup chopped nuts (if using), and 0.5 cup shredded coconut (if using) until evenly distributed.

Bake

Divide batter evenly between prepared pans (or spread into the 9x13 pan). Smooth the tops. Bake in the preheated oven: for two 8-inch rounds, 25–30 minutes; for a 9x13 pan, 35–40 minutes. Bake until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter and the top springs back lightly when touched.

Cool

Allow cakes to cool in pans on a wire rack for 10–15 minutes. Run a knife around the edges, then invert onto racks and remove parchment. Cool completely to room temperature before frosting (important to prevent frosting from melting). If using a 9x13 and you want layers, let cool completely then split with a long serrated knife.

Beat base

In a mixing bowl, beat 8 oz softened cream cheese and 4 oz softened unsalted butter together on medium speed until smooth and lump-free, about 2–3 minutes.

Add sugar and flavor

Reduce speed to low and gradually add 3 cups sifted confectioners' sugar, about 1 cup at a time, scraping down the bowl between additions. Once combined, add 1 tsp vanilla extract, 0.125 tsp salt, and 1 tsp fresh lemon juice (if using). Increase speed to medium-high and beat until light and fluffy, about 1–2 minutes. If frosting is too soft, chill 15–20 minutes and rewhip; if too stiff, add 1–2 tsp milk or cream to reach spreading consistency.

Level and fill (for round layers)

If the cake layers domed, level the tops with a serrated knife. Place one layer on your serving plate, spread a generous amount of frosting (about one-third of the total) over the top, then place the second layer on top.

Crumb coat and final frost

Apply a thin crumb coat of frosting over the stacked cake to trap crumbs. Chill the cake for 15–20 minutes to set the crumb coat. Then apply the remaining frosting evenly around the sides and top, smoothing with a spatula or offset spatula.

Garnish

Press 0.25 cup toasted chopped nuts onto the sides if desired and sprinkle additional chopped nuts or 1 tbsp grated carrot or extra lemon zest on top for decoration. Refrigerate the frosted cake for 20–30 minutes before serving to set the frosting; bring to room temperature about 30 minutes before serving for best texture.

Storage

Store leftovers covered in the refrigerator for up to 4–5 days. For longer storage, freeze unfrosted layers wrapped tightly (up to 2 months) and thaw overnight in the refrigerator before frosting.