Carrot Cake Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or one 9x13 pan) and line the bottoms with parchment rounds for easy release.

Mix dry ingredients

In a large bowl, whisk together 2.25 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, 2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/2 tsp salt until evenly combined.

Combine wet ingredients

In a separate large bowl, whisk 3 large eggs until blended. Add 1 cup vegetable oil, 1/2 cup buttermilk, and 2 tsp vanilla extract and whisk until smooth.

Incorporate dry into wet

Pour the dry ingredients into the wet mixture and stir with a spatula or wooden spoon just until mostly combined and no large pockets of flour remain. Do not overmix.

Add carrots and mix-ins

Fold in 3 cups finely grated carrots, 1/2 cup well-drained crushed pineapple, 3/4 cup chopped walnuts or pecans (if using), and 1/2 cup raisins (if using) until evenly distributed through the batter.

Bake

Divide batter evenly between the prepared pans (or pour into prepared 9x13). Smooth the tops with an offset spatula. Bake in the preheated 350°F (175°C) oven: 8-inch rounds: 25–30 minutes; 9x13: 35–40 minutes. Cakes are done when a toothpick inserted into the center comes out with moist crumbs but no raw batter and the tops spring back slightly.

Cool

Let cakes cool in the pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto the rack, remove parchment, and let cool completely before frosting (1–2 hours). For a 9x13, remove from pan after 15 minutes and cool completely on a rack.

Soften and beat

Ensure 8 oz cream cheese and 1/2 cup unsalted butter are softened to room temperature. In a medium bowl using a stand mixer fitted with a paddle or a hand mixer, beat the cream cheese and butter together on medium speed until smooth and free of lumps, about 2–3 minutes.

Add powdered sugar and flavor

Reduce speed to low and gradually add 3 cups confectioners' sugar, about 1 cup at a time, to avoid a sugar cloud. After fully incorporated, beat on medium-high until fluffy, 1–2 minutes. Add 1 tsp vanilla extract, 1/8 tsp fine salt, and 1 tsp lemon zest (if using). Taste and adjust sweetness or salt as desired.

Adjust consistency

If frosting is too thick for spreading, add 1–2 tsp milk or cream to reach desired consistency. If too thin, add a little more powdered sugar, 1–2 tbsp at a time.

Level and fill (for layer cake)

If necessary, level the domed tops of the cooled round cakes with a serrated knife. Place one layer on a serving plate or cake board. Spread about one-third of the cream cheese frosting over the top in an even layer. Add the second cake layer and press gently to adhere.

Crumb coat and chill

Apply a thin crumb coat (a light layer of frosting) over the top and sides to lock in crumbs. Chill the cake in the refrigerator for 20–30 minutes to set the crumb coat.

Final frosting and decorate

Apply the remaining frosting in a smooth or textured finish as desired. Press toasted walnut halves or chopped pecans (about 1/2 cup) onto the sides or scatter on top. Garnish with 1/4 cup grated carrot or extra chopped nuts. Refrigerate 30 minutes to set before slicing, or serve at room temperature. Keep leftovers refrigerated up to 3–4 days.