Carrot Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9x13-inch pan; line bottoms with parchment paper for easy removal.

Dry ingredients

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

Wet ingredients

In a separate mixing bowl, whisk the eggs briefly until combined. Add the vegetable oil and vanilla extract and whisk until smooth.

Combine

Pour the wet mixture into the dry ingredients and stir with a spatula just until moistened. Fold in the grated carrots, chopped walnuts, and if using, the drained crushed pineapple and shredded coconut. Do not overmix; batter should be uniform and slightly thick.

Bake

Divide batter evenly between prepared pans (if using two rounds) or spread into the 9x13 pan. Smooth the top. Bake in the preheated oven: for two 8-inch rounds, bake 25–30 minutes; for a 9x13 pan, bake 35–40 minutes. Cake is done when a toothpick inserted in the center comes out with a few moist crumbs but no raw batter.

Cool

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

Soften & beat

Ensure the cream cheese and butter are at room temperature. In a bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat the softened cream cheese and butter on medium speed until smooth and creamy, about 1–2 minutes.

Add sugar & flavor

Gradually add the confectioners' sugar, about 1 cup at a time, mixing on low between additions to avoid a sugar cloud. Once incorporated, increase speed to medium and beat until fluffy, about 1 minute. Add the vanilla extract and a pinch of salt; beat briefly to combine. Taste and adjust sweetness or salt as desired.

Chill if needed

If the frosting is too soft to spread, chill in the refrigerator for 15–20 minutes and re-whip briefly before using.

Level & crumb coat

If using two round cakes, level the domed tops with a serrated knife. Place one cake layer on a serving plate or cake board. Spread about one-third of the frosting evenly over the first layer. Place the second layer on top and apply a thin crumb coat (a light layer of frosting) over the entire cake. Chill 15 minutes to set the crumb coat.

Final frost

Apply the remaining frosting evenly over the top and sides of the cake with an offset spatula. Smooth as desired or create swoops/textures for a rustic look.

Garnish

Sprinkle the chopped walnuts around the edge or center of the cake and scatter a few on top. Add grated carrot or candied carrot ribbons if using for color. Optionally press a few whole walnut halves around the sides or top for decoration.

Serve & store

Chill the assembled cake for 20–30 minutes to set the frosting, then serve. Store leftovers covered in the refrigerator for up to 4 days (bring to room temperature 20–30 minutes before serving for best texture).