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Ingredients
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Carrot Cake
Citrus Cream Cheese Icing
Finishing
Method
Carrot Cake
- 1
- 2
Dry Ingredients
In a medium bowl whisk together the all-purpose flour, ground cinnamon, ground nutmeg, baking powder, baking soda, and fine salt until evenly distributed.
- 3
Wet Ingredients
In a large bowl or the bowl of a stand mixer, whisk the granulated sugar and light brown sugar with the eggs until combined. Add the vegetable oil and vanilla extract and mix until smooth and homogeneous.
- 4
Combine
Add the dry ingredients to the wet mixture in two additions, gently folding with a spatula or mixing on low speed until just combined. Do not overmix. Fold in the grated carrots, chopped nuts (if using), shredded coconut (if using), and raisins (if using) until evenly distributed.
- 5
Bake
Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 28–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter and the cakes spring back lightly when touched.
- 6
Cool
Remove the pans from the oven and let them cool on a wire rack for 10 minutes. Run a thin knife around the edges, invert the cakes onto the rack, remove parchment, and cool completely (at least 1 hour) before icing.
Citrus Cream Cheese Icing
- 7
Soften & Beat
Ensure the cream cheese is cold but the butter is softened to room temperature. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and softened butter on medium speed until smooth and no lumps remain (about 1–2 minutes).
- 8
Add Flavor
Add the powdered sugar in two additions, mixing on low speed after each addition to avoid a sugar cloud. Scrape the bowl as needed. Add the lemon juice, orange juice, lemon zest, orange zest, fine salt, and vanilla extract. Increase speed to medium and beat until smooth and spreadable, about 30–45 seconds. Taste and adjust: add up to 1 tablespoon more lemon or orange juice if you prefer a tangier, slightly thinner icing, or add up to 1/2 cup more powdered sugar if you prefer a thicker frosting.
- 9
Chill if Needed
If the frosting seems too soft to spread, chill in the refrigerator for 15–20 minutes to firm up; if too thick, loosen with 1 teaspoon increments of citrus juice or milk until desired consistency is reached.
Assembly & Finishing
- 10
Level and Stack
If the cake layers have domed, level them with a serrated knife or cake leveler. Place one layer on a serving plate or cake board. Spread a generous amount (about one-third) of the citrus cream cheese icing over the top of the first layer, smoothing to the edges.
- 11
Top Layer & Crumb Coat
Place the second layer on top and apply a thin crumb coat of frosting over the entire cake to trap crumbs. Refrigerate the cake for 20–30 minutes to set the crumb coat.
- 12
Final Frosting & Garnish
Apply the remaining frosting to the top and sides, smoothing with an offset spatula for a clean finish. Press toasted chopped pecans around the sides or on top as desired and scatter a small amount of extra grated carrot for color. Chill briefly (15–30 minutes) to set before slicing, or serve at room temperature for the creamiest frosting.
- 13
Serve
Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Store leftovers covered in the refrigerator for up to 4 days.
