Carrot Cake Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans (or line with parchment). If using 9-inch pans, reduce bake time slightly; if using 8-inch, cake will be taller.

Dry ingredients

In a medium bowl, whisk together 2.5 cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp fine sea salt, 2 tsp ground cinnamon, 1/2 tsp ground ginger, and 1/4 tsp ground nutmeg until evenly combined.

Wet ingredients

In a large bowl or stand mixer bowl, whisk or beat together 1 cup vegetable oil, 1 cup granulated sugar and 3/4 cup packed light brown sugar until sugar is moistened. Add 3 eggs one at a time, mixing briefly after each addition. Stir in 2 tsp vanilla extract and 1/2 cup buttermilk until blended. If your batter looks stiff, scrape the bowl and mix just to combine.

Combine and add carrots

Using a spatula, fold about one-third of the dry ingredients into the wet mixture to lighten the batter. Then fold in the remaining dry ingredients until mostly combined; do not overmix. Fold in 3 cups finely grated carrots, 3/4 cup chopped nuts (if using), 1/2 cup raisins (if using), and 1 tbsp orange zest (if using) until evenly distributed.

Bake

Divide batter evenly between prepared pans and smooth the tops. Bake in the preheated oven for 25–35 minutes (9-inch pans about 25–30 min; 8-inch pans 30–35 min), or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate pans halfway through for even baking.

Cool

Allow cakes to cool in the pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto racks, remove parchment (if used), and let cakes cool completely (at least 1 hour) before frosting.

Prepare butter and cream cheese

Cut 3/4 cup (1.5 sticks) unsalted butter into pieces and place in a mixing bowl. Add 8 oz cream cheese (cold from fridge is okay but should be slightly softened so it mixes smooth). Beat on medium speed with a paddle or whisk attachment until light and smooth, about 2–3 minutes. Scrape down the bowl as needed.

Add sugar and spices

With mixer on low, gradually add 3 cups confectioners' sugar, about 1 cup at a time, to avoid a sugar cloud. Add 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/8 tsp ground cardamom, 1/8 tsp ground ginger, 1/2 tsp finely grated orange zest (if using), and 1/4 tsp fine sea salt. Increase speed to medium and beat until the frosting is smooth and fluffy, 1–2 minutes. If frosting is too thick, add up to 1 tablespoon heavy cream or milk, 1 tsp at a time, until you reach a spreadable but firm consistency.

Chill briefly (optional)

If the frosting seems too soft to pipe or spread, chill in the refrigerator for 10–20 minutes, then rewhip briefly to restore spreadability.

Level and stack

If needed, level the tops of the cooled cakes with a serrated knife to create even layers. Place one cake layer on a serving plate or cake board. Spread about one-third of the spiced cream cheese buttercream evenly over the top, leaving a small edge. Gently set the second cake layer on top.

Crumb coat

Apply a thin layer of frosting all over the stacked cake to trap crumbs. Chill the cake in the refrigerator for 15–20 minutes to set the crumb coat.

Final frost and decorate

Apply the remaining frosting in an even final layer or pipe decorative swirls. Press 1/2 cup toasted chopped nuts around the base or onto the sides as desired. Garnish with 1/4 cup extra grated carrot and a light pinch of ground cinnamon. Refrigerate the finished cake for 20–30 minutes to set the frosting before slicing, then bring to room temperature (about 20–30 minutes) before serving for best texture.

Storage

Store covered in the refrigerator for up to 3–4 days (cream cheese frosting requires refrigeration). For longer storage, freeze unfrosted layers tightly wrapped for up to 2 months, or freeze the frosted cake for up to 1 month; thaw overnight in the refrigerator.