Carrot Cake Recipe
Make Carrot Cake Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Batter
Cream Cheese Frosting
Assembly / Finish
Method
Cake Batter
- 1
Prepare and preheat
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans (or a 9x13 pan) with parchment paper and lightly grease the parchment.
- 2
Dry ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and fine salt until evenly combined.
- 3
Wet ingredients
In a separate medium bowl, whisk the eggs until blended. Add the vegetable oil, vanilla extract, and buttermilk; whisk until smooth and combined.
- 4
Combine batter
Make a well in the center of the dry ingredients and pour in the wet mixture. Fold gently with a rubber spatula until just combined—do not overmix. Fold in the grated carrots, drained crushed pineapple, chopped nuts (if using), and raisins (if using) until evenly distributed.
- 5
Bake
Divide the batter evenly between the prepared pans (or spread into the 9x13 pan). Smooth the tops. Bake in the preheated oven for 25–30 minutes for 8-inch rounds (about 35–40 minutes for a 9x13), or until a toothpick inserted in the center comes out with a few moist crumbs. Rotate pans halfway through baking if your oven has hot spots.
- 6
Cream Cheese Frosting
- 7
Soften and combine
Ensure the cream cheese and butter are at room temperature. In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 2–3 minutes.
- 8
Add sugar and flavor
Reduce mixer speed to low and gradually add the powdered sugar, about 1 cup at a time, scraping down the bowl between additions. Once incorporated, increase speed to medium and beat until fluffy, about 1–2 minutes. Add the vanilla extract, fine salt, and lemon zest if using; beat briefly to combine. Taste and adjust sweetness or salt if needed.
- 9
Chill if necessary
If the frosting seems too soft to spread, chill in the refrigerator for 15–20 minutes to firm slightly, then stir and use.
Assembly / Finish
- 10
Level and layer
If the cake layers have domes, level them with a serrated knife. Place one layer on a serving plate or cake stand. Spread about one-third of the frosting evenly over the top to the edge.
- 11
Stack and crumb coat
Place the second layer on top and apply a thin crumb coat of frosting over the top and sides to seal in crumbs. Refrigerate the cake for 15–20 minutes to set the crumb coat.
- 12
Final frosting and garnish
Apply the remaining frosting in an even layer over the top and sides. Smooth with an offset spatula. Press extra chopped nuts around the sides or sprinkle on top and add grated or candied carrot ribbons if desired.
- 13
Serve or store
Serve the cake at room temperature. Store any leftover cake covered in the refrigerator for up to 4 days (cream cheese frosting requires refrigeration). Allow slices to come to room temperature for 20–30 minutes before serving for best texture.
