Carrot Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment rounds. If using a 9x13 pan, adjust baking time (see below).

In a large bowl, whisk together the dry ingredients: 2.5 cups all-purpose flour, 1.5 cups granulated sugar, 0.5 cup packed light brown sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon salt. Whisk until evenly combined and there are no lumps of brown sugar.

In a separate large mixing bowl or the bowl of a stand mixer, combine wet ingredients: 1 cup vegetable oil, 4 eggs, and 2 teaspoons vanilla extract. Beat or whisk until smooth and slightly pale, about 1 minute.

Slowly add the dry mixture to the wet mixture in two additions, folding or mixing on low speed just until incorporated. Do not overmix; scrape the bowl to ensure even blending.

Fold in 3 cups packed grated carrots with a spatula until evenly distributed. If using, fold in 3/4 cup chopped walnuts or pecans and 1/2 cup raisins. The batter will be thick and moist.

Divide the batter evenly between the two prepared 9-inch pans, smoothing the tops with an offset spatula. Tap the pans gently on the counter to remove large air pockets.

Bake at 350°F (175°C) for 25–30 minutes for 9-inch rounds, or 40–45 minutes for a 9x13 pan. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs but not wet batter, and the top springs back when lightly pressed.

Allow the cakes to cool in the pans on a wire rack for 10–15 minutes, then run a knife around the edges, invert onto the rack, remove parchment, and cool completely (about 1 hour) before frosting.

When the cakes are completely cool, prepare the frosting. In a large bowl or stand mixer fitted with a paddle attachment, beat 8 oz chilled cream cheese and 1/2 cup softened unsalted butter together on medium speed until smooth and creamy, about 2–3 minutes. Start with the cream cheese slightly cold and butter softened to avoid a runny frosting.

Reduce speed to low and gradually add 3 cups sifted confectioners' sugar, about 1/2 cup at a time, scraping the bowl between additions. Once all sugar is incorporated, increase speed to medium and beat until fluffy, about 1–2 minutes.

Mix in 1 teaspoon vanilla extract, 1 teaspoon lemon zest (optional), and 1/8 teaspoon salt. Taste and adjust sweetness or salt as desired. If the frosting is too stiff, add 1 teaspoon milk at a time until spreadable; if too thin, add 2 tablespoons more sifted sugar.

If the cake layers have domed, level them with a serrated knife or cake leveler so they are flat. Place one cake layer on a serving plate or cake board.

Spread about one-third to one-half of the frosting over the first layer in an even layer. Press a few chopped nuts into the frosting if you like some crunch between layers.

Place the second cake layer on top and apply a thin crumb coat of frosting over the top and sides to seal in crumbs. Chill the cake in the refrigerator for 20–30 minutes to set the crumb coat.

After chilling, apply the remaining frosting evenly over the top and sides using an offset spatula. Smooth or create rustic swirls as desired.

Garnish the top edges or center with 1/4 cup chopped walnuts or pecans and optional 1/4 cup grated carrot ribbons. Refrigerate the assembled cake for at least 30 minutes to set the frosting before slicing for cleaner cuts.

Store leftover cake covered in the refrigerator for up to 4 days. Bring slices to room temperature for 20–30 minutes before serving for best texture and flavor.