Carrot Cake Recipe

Prepare oven and pans

Preheat oven to 350°F (175°C). Grease and line two 8- or 9-inch round cake pans (or one 9x13 pan) with parchment and lightly flour, or spray with baking spray.

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ground ginger, and salt until evenly combined.

In a separate bowl, whisk the eggs, vegetable oil and vanilla extract until combined and slightly frothy.

Stir the wet mixture into the dry ingredients just until combined. Fold in the grated carrots, drained crushed pineapple, chopped nuts (if using) and raisins (if using). Do not overmix; batter will be thick and moist.

Divide batter evenly between prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 25–30 minutes for rounds (35–40 minutes for a 9x13) or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter. Rotate pans halfway through baking for even color.

Remove cakes from oven and allow to cool in pans on a wire rack for 10–15 minutes. Run a knife around edges, invert onto rack, remove parchment and cool completely before assembling (1–2 hours).

While the cake bakes or cools, make the compote. Combine the crushed pineapple (including the juice from the can) and sugar in a small saucepan over medium heat.

Bring to a low simmer, then mix the cornstarch with the cold water to make a slurry. Stir the slurry into the simmering pineapple along with the lemon juice.

Cook, stirring frequently, until the compote slightly thickens, about 3–5 minutes. Remove from heat and let cool to room temperature. If the compote is too thin after cooling, return to the heat briefly and cook until desired thickness is reached. Taste and adjust sweetness with more sugar if needed.

If you used the drained pineapple in the batter and reserved the juice, you can add a tablespoon or two of the reserved juice to the compote while cooking to increase flavor.

Chill a medium mixing bowl and beaters (or the bowl of a stand mixer) in the refrigerator for 10–15 minutes — cold equipment helps the cream whip better.

If using cream cheese for a stabilized whipped cream, beat the softened cream cheese in the chilled bowl until smooth before adding heavy cream.

Pour the chilled heavy cream into the bowl. Add powdered sugar and vanilla extract. Whip on medium-high speed until soft peaks form, about 2–4 minutes. If you used cream cheese, continue until medium peaks form and the mixture is stable but still light (do not overwhip or you will make butter). Taste and adjust sweetness.

Refrigerate the whipped cream until ready to assemble; it will hold for a few hours (longer if stabilized with cream cheese).

If you baked two round layers, level the tops with a serrated knife if needed so they sit flat. Place the first layer on a serving plate or cake stand.

Spoon or spread about half of the cooled pineapple compote over the first layer, leaving a 1/2-inch border near the edge so compote doesn't spill out when stacked. Spread a thin layer (crumb coat) of whipped cream over the compote to help the next layer adhere.

Place the second cake layer on top and press lightly to adhere. Use the remaining whipped cream to frost the top and sides of the cake, or simply top with a generous dollop if you prefer a more rustic finish.

Spoon a few tablespoons of pineapple compote onto the top center of the cake for a glossy island of fruit. Garnish with toasted walnut halves and a sprinkle of grated carrot around the compote. Dust very lightly with powdered sugar if desired.

Chill the assembled cake for at least 30 minutes to set the whipped cream and compote. For best flavor and easier slicing, bring to room temperature for 15–20 minutes before serving.

Slice with a sharp knife wiped between cuts to keep slices neat. Store leftover cake covered in the refrigerator for up to 3 days (whipped cream and compote shorten shelf life).