Carrot Cake Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper rounds. If using a single 9x13-inch pan, grease and line accordingly.

Dry ingredients

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

Wet ingredients

In a separate medium bowl, whisk the eggs until combined. Add the vegetable oil, vanilla extract and unsweetened applesauce (if using) and whisk until smooth.

Combine batter

Pour the wet mixture into the dry ingredients and stir with a spatula or wooden spoon until just combined. Fold in the grated carrots, drained crushed pineapple (if using), raisins (if using), and chopped nuts (if using). Do not overmix; stop when no large streaks of flour remain.

Bake

Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 25–30 minutes for 9-inch rounds, or 35–40 minutes for a 9x13 pan, until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotate pans halfway through baking for even color if your oven has hot spots.

Cool

Allow cakes to cool in the pans on a wire rack for 10–15 minutes. Run a knife around the edge, invert to remove from pans, then transfer the layers to a rack to cool completely before frosting (at least 1 hour). If using a 9x13 pan, cool completely in the pan before frosting.

Beat the softened cream cheese and softened unsalted butter together in a medium bowl with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the bowl as needed.

With the mixer on low speed, gradually add the confectioners' sugar, about 1 cup at a time, mixing until incorporated and scraping the bowl between additions. Once all sugar is added, increase speed to medium and beat until smooth and fluffy, about 1–2 minutes. Add the vanilla extract, fine salt and lemon juice (if using) and beat briefly to combine. Taste and adjust sweetness or salt as desired.

If frosting is too soft for spreading, chill it in the refrigerator for 15–20 minutes, then beat briefly before using. If too stiff, add 1 teaspoon of milk at a time to reach spreading consistency.

Place one cooled cake layer on a serving plate or cake stand. Spread about a third of the frosting evenly over the top. Set the second layer on top and frost the top and sides with the remaining frosting. For a 9x13 cake, spread frosting evenly over the cooled cake in the pan.

Smooth the frosting with an offset spatula or create decorative swirls. Sprinkle the toasted chopped nuts around the top edge and press a few carrot ribbons into the frosting if using. Refrigerate the assembled cake for 20–30 minutes to set the frosting before slicing, or store covered in the refrigerator.

Slice with a sharp knife wiped clean between cuts for neat slices. Serve at room temperature or slightly chilled.

Store leftover cake in an airtight container or covered with plastic wrap in the refrigerator for up to 4–5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the refrigerator before serving.