Traditional Carrot Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment; alternatively use a 9x13-inch pan. Arrange racks in the middle of the oven.

Whisk dry ingredients together: In a large bowl, sift or whisk together the all-purpose flour (2.5 cups), baking powder (1 tsp), baking soda (1 tsp), fine sea salt (1 tsp), ground cinnamon (2 tsp), ground nutmeg (1/2 tsp), and ground ginger (1/2 tsp) until evenly combined.

Combine wet ingredients: In a separate large mixing bowl, beat or whisk the eggs (4) until lightly frothy. Add granulated sugar (1.5 cups) and light brown sugar (1/2 cup) and whisk until mostly dissolved. Slowly whisk in the vegetable oil (1 cup) until incorporated. Add the Greek yogurt or sour cream (1/2 cup) and vanilla extract (2 tsp) and mix until smooth.

Temper and combine: Add about one-third of the dry mixture into the wet mixture and fold gently to combine, then repeat with another third. Finish by folding in the remaining dry mixture just until no streaks of flour remain; do not overmix or the cake will be dense.

Fold in carrots and mix-ins: Gently fold the finely grated carrots (4 cups) into the batter until evenly distributed. If using, fold in chopped walnuts or pecans (1 cup) and raisins (1/2 cup). Scrape batter into the prepared pans and smooth the tops with a spatula. Tap pans lightly on the counter to release any air bubbles.

Bake: Bake two 9-inch rounds for 25–30 minutes, or a 9x13 pan for 35–40 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate pans halfway through baking for even browning.

Cool: Remove cakes from oven and let cool in the pans on a wire rack for 10–15 minutes. Run a small knife around the edge, invert onto the rack, peel off parchment, and let cool completely (about 1 hour) before frosting. If using a 9x13 pan, cool completely in the pan on a rack.

Soften and beat: Make sure cream cheese (8 oz) and unsalted butter (1/2 cup) are at room temperature. In a medium bowl using an electric mixer, beat the cream cheese until smooth, then add the butter and beat until fully combined and fluffy, about 1–2 minutes.

Add sugar and flavor: Gradually add the confectioners' sugar (3 cups), about 1 cup at a time, beating on low speed after each addition to prevent clouds of sugar; once incorporated, increase speed to medium and beat until smooth and fluffy. Add vanilla extract (1 tsp), a pinch of fine sea salt, and lemon juice (1 tsp) if using. Taste and adjust sweetness or salt as desired.

Chill slightly if needed: If the frosting feels too soft to spread, chill it in the refrigerator for 15–20 minutes, then rewhip briefly before using.

Level layers: If the cake rounds domed during baking, level the tops with a serrated knife to create flat layers for stacking. Place the first layer on your cake plate or stand.

Crumb coat: Spread a thin layer of frosting over the top of the first layer and along the sides to lock in crumbs. Chill the crumb-coated cake in the refrigerator for 15–20 minutes to set.

Final frosting: Apply a generous even layer of cream cheese frosting between layers and on the top and sides of the cake. Use an offset spatula for smooth edges or a rustic finish.

Garnish: Press extra chopped nuts (1/4 cup) around the base or sprinkle on top. Optionally decorate with grated carrot ribbons or a little carrot zest (2 tbsp) for color and garnish.

Serve & store: Slice and serve at room temperature. Store leftover cake covered in the refrigerator for up to 4 days (cream cheese frosting requires refrigeration). For best texture, bring slices to room temperature for 20–30 minutes before serving.