Carrot Cake Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment). If using two 8-inch pans, divide batter evenly and reduce bake time slightly.

Dry ingredients

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

Wet ingredients

In a large bowl, whisk together the granulated sugar, light brown sugar, and vegetable oil until smooth. Add the eggs one at a time, whisking after each until incorporated. Stir in the vanilla extract.

Combine batter

Add the dry ingredient mixture to the wet ingredients in two additions, folding gently with a rubber spatula or mixing on low speed until just combined. Do not overmix. Fold in the grated carrots, chopped walnuts, chopped almonds, and raisins (if using) until evenly distributed.

Bake

Pour the batter into the prepared pan(s), smoothing the top. Bake in the preheated oven for about 35–45 minutes for a single 9-inch pan, or 25–30 minutes for two 8-inch pans, until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter. Rotate the pan halfway through baking for even browning.

Cool

Remove the cake from the oven and set on a wire rack. Let the cake cool in the pan for 10–15 minutes, then run a knife around the edge and invert onto the rack to cool completely before frosting (about 1–1.5 hours).

Ensure the cream cheese and butter are softened to room temperature. In a medium bowl, beat the softened cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about 2–3 minutes.

Gradually add the confectioners' sugar, about 1/2 cup at a time, mixing on low speed to avoid a sugar cloud, until fully incorporated. Scrape down the bowl as needed.

Add the vanilla extract and lemon zest (if using). Increase speed to medium and beat until the frosting is smooth, light, and spreadable, about 1–2 minutes. Taste and adjust sweetness if desired.

If the frosting is too soft, chill it in the refrigerator for 10–15 minutes to firm up before assembling. If too stiff, beat in 1 teaspoon of milk at a time until desired consistency is reached.

If you baked two layers, level the tops with a serrated knife if needed. Place one cake layer on a serving plate or cake board and spread about one-third of the frosting evenly over the top.

Place the second layer on top and use the remaining frosting to cover the top and sides of the cake. Use an offset spatula for a smooth finish or create swirls for a rustic look.

Press toasted walnut halves/chopped walnuts and toasted almond slices/chopped almonds around the sides or sprinkle on the top. Garnish with extra grated carrot if desired.

Refrigerate the frosted cake for 20–30 minutes to set the frosting before slicing. Bring to room temperature before serving for the best texture (about 30 minutes out of the fridge).