Carrot Cake Recipe

Preheat and prepare pans

Preheat the oven to 350°F (175°C). Grease and line two 8-inch (or one 9x13-inch) cake pans with parchment paper; lightly grease the parchment and dust with a little flour or use nonstick spray.

Prepare carrots and nuts

Peel and finely grate carrots until you have about 3 cups packed. Chop the nuts and toast them in a dry skillet over medium heat for 3–4 minutes until fragrant; let cool.

In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined. Set aside.

In a large bowl (or stand mixer bowl), whisk the granulated sugar, light brown sugar, and vegetable oil until combined. Add the eggs one at a time, whisking well after each addition until the mixture is smooth. Stir in the vanilla extract.

Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula or mixing on low just until incorporated. Do not overmix.

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

Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula. Tap the pans lightly on the counter to remove large air bubbles.

Bake in the preheated oven: for two 8-inch rounds, bake 28–35 minutes; for a 9x13 pan, bake 35–40 minutes. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Remove cakes from oven and let cool in pans on a wire rack for 10–15 minutes. Run a knife around the edges, then invert onto racks, remove parchment, and let cool completely before frosting (about 1–1.5 hours).

In a large bowl or stand mixer fitted with the paddle attachment, beat the softened cream cheese and softened butter together on medium speed until smooth and creamy, about 2–3 minutes.

Reduce speed to low and gradually add the sifted confectioners' sugar, about 1 cup at a time, scraping down the bowl between additions. Once all sugar is incorporated, increase speed to medium and beat until light and fluffy, about 1–2 minutes.

Beat in the vanilla extract and salt, taste and adjust sweetness or salt as desired. If frosting is too soft, chill 15–20 minutes to firm up; if too firm, beat a little more at room temperature.

If layers are domed, level the tops with a serrated knife or cake leveler. Place one cake layer on your serving plate or cake stand and spread about one third of the frosting evenly over the top.

Place the second layer on top and frost the top and sides with the remaining frosting. For a 9x13 cake, spread frosting evenly over the single layer.

Press the toasted chopped walnuts/pecans around the sides or sprinkle on top, and optionally finish with a small amount of grated carrot for color. Chill the cake 20–30 minutes to set the frosting before slicing, or serve at room temperature.

Store leftover cake covered in the refrigerator for up to 4–5 days. Bring to room temperature before serving for best texture.