Carrot Cake Recipe

Prepare and preheat

Center two oven racks and preheat oven to 350°F (175°C). Grease and line three 9x13-inch sheet pans? (If you prefer three thinner layers, use three 9x13 pans; alternatively use three 9x9 or two 9x13 and one 9x9 to get three layers — adjust baking time). For a single wide sheet layering for sharing, use three 9x13 pans: butter the pans and line each with parchment, leaving an overhang to lift cakes out.

Mix dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, fine salt, ground cinnamon, ground ginger, and ground nutmeg until uniform and free of lumps.

Mix wet ingredients

In a separate very large bowl (or in the bowl of a stand mixer fitted with the paddle), whisk the eggs briefly to combine, then add the oil, buttermilk and vanilla extract. Mix until combined and slightly frothy.

Combine wet and dry

Add half of the dry mixture to the wet ingredients and stir just until incorporated. Add the remaining dry mixture and fold gently until no streaks of flour remain. Do not overmix.

Add carrots and mix-ins

Fold in the grated carrots, chopped walnuts (if using), and raisins (if using) until distributed evenly. The batter will be thick and moist.

Divide batter and bake

Divide the batter evenly among the three prepared pans (use a kitchen scale or eyeball roughly equal amounts). Smooth the tops with an offset spatula. Bake on the center racks for 22–28 minutes for 9x13 pans (if using smaller round/square pans, check at 18 minutes). Cakes are done when a toothpick inserted near the center comes out with just a few moist crumbs and tops spring back lightly. Rotate pans front-to-back halfway through baking if your oven has hot spots.

Cool

Allow the cakes to cool in the pans on a wire rack for 15 minutes. Run a knife around the edges, lift the cakes using the parchment overhang, and transfer to the wire rack to cool completely (at least 1 hour) before frosting. Cooling fully prevents the frosting from melting.

Soften and beat

Ensure cream cheese and butter are at room temperature. In a large bowl or stand mixer, beat the softened cream cheese and softened unsalted butter on medium speed until smooth and lump-free, about 2–3 minutes.

Add sugar and flavor

Lower speed to low and gradually add the confectioners' sugar in 1- to 2-cup increments, scraping the bowl between additions. Once incorporated, increase speed to medium and beat until light and fluffy, about 2 minutes. Add the vanilla extract, lemon zest (if using), and a 1/4 tsp pinch of salt; beat to combine. Taste and adjust sweetness or salt as desired.

Adjust consistency

If frosting is too stiff for smooth spreading, add 1–2 teaspoons of milk or cream and beat briefly. If too loose, add up to 1/2 cup more confectioners' sugar, 1/4 cup at a time, until spreadable. The frosting should hold soft peaks and be pipeable/spreadable.

Level and stack

If the cake layers have domes, use a serrated knife to level each layer so they stack evenly. Place the first cooled layer on your serving board or platter. Spread a generous, even layer of cream cheese frosting (about 3/4 to 1 cup) over the top. Place the second layer on top, press lightly to settle, spread another even layer of frosting. Top with the third layer and apply a thin crumb coat (a thin layer of frosting) around the top and sides to lock in crumbs. Chill for 15–20 minutes to set the crumb coat.

Final frost and decorate

After the crumb coat is set, spread the remaining frosting evenly over the top and sides with an offset spatula, creating smooth or textured finishes as you prefer. Sprinkle toasted walnut pieces around the border or over the top and add a few grated carrot ribbons for a fresh look if desired.

Chill and serve

Chill the assembled cake for at least 30 minutes to set the frosting before slicing. For easiest slicing, keep cake chilled and use a hot, clean knife (dip in hot water and wipe dry between cuts). Bring slices to room temperature for 10–15 minutes before serving if you prefer cream cheese frosting slightly soft.