Carrot Cake Recipe

Prepare and preheat

Position an oven rack in the center of the oven and preheat to 350°F (175°C). Grease two 8-inch round cake pans (or one 9x13 pan) with butter or nonstick spray and dust with 1 tablespoon flour, tapping out excess.

Mix dry ingredients

In a medium bowl whisk together 2.25 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon kosher salt until evenly combined.

Mix wet ingredients

In a large bowl or the bowl of a stand mixer, whisk 3 large eggs briefly, then add 3/4 cup vegetable oil, 1 cup granulated sugar, 1/2 cup packed light brown sugar, and 2 teaspoons vanilla extract. Mix on medium speed (or whisk by hand) until the sugars are mostly dissolved and the mixture is homogenous, about 1 minute.

Combine wet and dry

Add half of the dry mixture to the wet ingredients and fold/mix on low until just incorporated. Add the remaining dry mixture and mix until combined, then stir in 1/4 cup buttermilk (or whole milk) to loosen the batter. Do not overmix.

Add carrots and mix-ins

Fold in 3 cups packed grated carrots, 3/4 cup toasted chopped walnuts or pecans (if using), and 1/2 cup raisins (if using) until evenly distributed. Scrape down the bowl to ensure no pockets of flour remain.

Fill pans and bake

Divide batter evenly between the prepared pans (use a scale or measure; about 1/2 of batter per 8-inch pan). Smooth tops. Bake in the preheated 350°F (175°C) oven: two 8-inch rounds for 28–34 minutes, or one 9x13 for 35–40 minutes, until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter and the cake springs back slightly when touched.

Cool

Remove cakes from oven and let cool in pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto rack, and peel off parchment (if used). Allow cakes to cool completely to room temperature before frosting (about 1–2 hours). If using a 9x13, cool completely in the pan.

Soften and beat

Ensure 8 oz cream cheese and 1/2 cup unsalted butter are fully softened. Place both in the bowl of a stand mixer fitted with the paddle attachment (or use a handheld mixer) and beat on medium speed until smooth and lump-free, about 2 minutes.

Add sugar and flavor

Reduce speed to low and gradually add 3 cups sifted confectioners' sugar, about 1 cup at a time, to prevent a sugar cloud. After incorporated, add 1 teaspoon vanilla extract, 1/8 teaspoon fine sea salt, and 1 teaspoon lemon zest (optional). Increase speed to medium-high and beat until fluffy, 1–2 minutes. If frosting is too loose, chill 10–15 minutes; if too stiff, add 1–2 teaspoons milk or cream.

Level layers if needed: If the cake layers have domed, use a serrated knife to trim the tops so layers are flat.

Crumb coat: Place one layer on a serving plate or turntable. Spread about one-third of the frosting evenly over the top. Set the second layer on top and apply a thin crumb coat (a light layer of frosting over the whole cake) to seal crumbs. Chill the cake in the refrigerator for 15–20 minutes to set the crumb coat.

Final frost: Use the remaining frosting to fully cover the top and sides of the cake with an even layer. Smooth using an offset spatula or create decorative swirls. Press extra chopped nuts around the base or on top if desired.

Slice and serve: Allow the frosted cake to sit at room temperature 15–20 minutes before slicing for easiest cuts. Store leftover cake covered in the refrigerator for up to 4–5 days.