Carrot Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Lightly grease three 8-inch round cake pans and line bottoms with parchment; grease parchment and lightly flour pans or dust with cocoa to prevent sticking.

Combine dry ingredients

In a large bowl, whisk together 3 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, 1 tsp ground nutmeg, and 1 tsp fine salt until evenly distributed.

Combine sugars and wet ingredients

In the bowl of a stand mixer (or a large bowl with a hand mixer), beat 1.5 cups granulated sugar and 1 cup packed light brown sugar with 1 cup vegetable oil and 1 cup unsweetened applesauce on medium speed until smooth, about 1 minute. Add 4 large eggs one at a time, mixing 15–20 seconds after each addition. Mix in 2 tsp vanilla extract.

Incorporate dry and wet

With the mixer on low, add the dry flour mixture in three additions, mixing just until combined after each. Do not overmix. Scrape down the bowl between additions to ensure even mixing.

Add carrots and mix-ins

Fold in 4 cups grated carrots, 1 cup finely chopped toasted walnuts, 1/2 cup drained finely chopped pineapple (optional), and 1/2 cup raisins (optional) using a spatula until evenly distributed.

Bake

Divide batter evenly among the three prepared pans (about 3 cups batter per pan). Smooth tops. Bake on the middle rack for 22–28 minutes, rotating pans front-to-back halfway through, until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.

Cool

Let cakes cool in pans on a wire rack for 10 minutes, then invert onto racks, remove parchment, and let cool completely (at least 1 hour) before frosting.

Beat butter and cream cheese

In a large bowl, beat 1 cup softened unsalted butter and 16 oz softened full-fat cream cheese on medium speed until smooth and fluffy, about 2–3 minutes. Scrape down sides of the bowl.

Add sugar and flavor

With the mixer on low, gradually add 6 cups sifted confectioners' sugar, 1 cup at a time, mixing briefly after each addition to avoid a sugar cloud. Once incorporated, increase speed to medium and beat until light and spreadable, about 1 minute. Add 2 tsp vanilla extract and 1/4 tsp fine salt; beat to combine. Taste and adjust: if frosting is too soft, refrigerate 20–30 minutes; if too stiff, beat in 1 tsp cream at a time until spreadable.

Make caramel

In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 1/4 cup water. Gently swirl the pan (do not stir) to wet the sugar. Cook over medium heat until the sugar dissolves and the mixture turns a deep amber color, about 8–10 minutes. Watch carefully to prevent burning.

Finish caramel

Remove from heat and carefully whisk in 4 tbs unsalted butter until melted. Slowly pour in 3/4 cup heavy cream in a steady stream while whisking (mixture will bubble vigorously). Return to low heat and stir until smooth, 1–2 minutes. Stir in 1/2 tsp fine salt and 1 tsp vanilla extract. Let cool to warm or room temperature before using; caramel will thicken as it cools. Reserve about 1/4 cup for garnish drizzle.

Level and stack

If cake domes have formed, level each cooled layer with a serrated knife or cake leveler so layers are flat and even. Place first layer on a cake board or serving plate. Spread about 1/3 of the cream cheese frosting in an even layer (about 1 to 1 1/2 cups). Drizzle a thin ribbon (about 2–3 tbs) of the cooled caramel over the frosting.

Repeat

Place second cake layer on top, press gently to level, spread another 1/3 of the frosting and drizzle another 2–3 tbs caramel. Top with third layer and apply a thin crumb coat (about 1 cup frosting) to seal crumbs. Chill the cake 20–30 minutes to set the crumb coat.

Final frost and decorate

Apply remaining frosting evenly over top and sides, smoothing with an offset spatula. Spoon remaining caramel into a small piping bottle or use a spoon and drizzle decorative streams of caramel across the top, letting a little run down the sides. Sprinkle 1 cup toasted walnut halves and pieces around the top edge and lightly press a few into the sides if desired. Reserve extra caramel for serving.

Chill and serve

Refrigerate the assembled cake for at least 1 hour to set the frosting and caramel. Bring to room temperature 30 minutes before serving for best texture. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.