Carrot Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans (or line with parchment) and set aside.

Dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined.

Wet ingredients

In a separate large bowl, whisk the eggs until combined, then whisk in the vegetable oil and vanilla extract until smooth.

Combine

Add the wet mixture to the dry ingredients and stir with a spatula just until moistened. Fold in the grated carrots, well-drained crushed pineapple, chopped nuts (if using), and raisins (if using) until evenly distributed. Do not overmix.

Bake

Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 25–30 minutes, 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.

Cool

Allow the cakes to cool in the pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto racks, remove parchment (if used), and cool completely before frosting (about 1–1.5 hours).

Beat

In a large bowl or the bowl of a 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.

Add sugar and flavor

Gradually add the confectioners' sugar, about 1 cup at a time, mixing on low speed after each addition until incorporated. Scrape down the sides as needed. Add the vanilla extract, lemon juice (if using) and salt, then increase speed to medium-high and beat until light and fluffy, about 1–2 minutes. Taste and adjust sweetness or lemon as needed.

Chill (optional)

If the frosting is too soft to spread, chill in the refrigerator for 15–20 minutes, then re-whip briefly before using.

Level and fill

If the cake layers have domed, level them with a serrated knife. Place one layer on your serving plate or cake board. Spread about one-third of the frosting evenly over the first layer (adjust amount depending on desired thickness).

Stack and crumb coat

Top with the second layer and apply a thin crumb coat of frosting over the entire cake to trap crumbs. Chill the cake for 15–20 minutes to set the crumb coat.

Final coat and decorate

Apply a final thicker layer of frosting, smoothing with an offset spatula or bench scraper. Press toasted chopped nuts around the sides if desired. Use marzipan/fondant carrots or pipe small carrot shapes with orange-tinted frosting on top, and sprinkle grated carrot or orange zest for color. Refrigerate the finished cake for 15–30 minutes to set the frosting before slicing. Bring to room temperature 20–30 minutes before serving for best texture.

Storage

Store leftover cake covered in the refrigerator for up to 4–5 days (cream cheese frosting requires refrigeration). For longer storage, freeze unfrosted layers wrapped tightly for up to 2 months.