Carrot Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment circles. Toast the chopped pecans in a dry skillet over medium heat for 3–5 minutes until fragrant, stirring frequently; cool and set aside.

Dry ingredients

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

Wet ingredients

In the bowl of a stand mixer or a large mixing bowl, combine the granulated sugar, light brown sugar, and vegetable oil. Beat on medium speed until blended (about 1 minute). Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine batter

Reduce mixer speed to low and add the dry ingredients to the wet ingredients in two additions, mixing just until combined (do not overmix). Fold in the grated carrots, drained crushed pineapple, toasted chopped pecans, and optional raisins using a spatula until distributed evenly.

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 into the center comes out with a few moist crumbs (not wet batter). If using a single 9x13-inch pan, bake 35–40 minutes.

Cool

Allow cakes to cool in the pans on a wire rack for 10 minutes. Run a knife around the edges, invert onto racks, remove parchment, and cool completely before frosting (at least 1 hour).

Beat base

In a large bowl, beat the softened cream cheese and softened butter together on medium speed until smooth and fully combined, about 2–3 minutes. Scrape down the bowl as needed.

Add sugar and flavor

With mixer on low, gradually add the powdered sugar, one cup at a time, mixing until incorporated. Add the vanilla extract and salt. Increase speed to medium-high and beat until light and fluffy, about 1–2 minutes. If the frosting is too thick, add heavy cream 1 teaspoon at a time (up to 1 tablespoon) until you reach a spreadable consistency.

Chill briefly (optional)

If the frosting becomes too soft, chill it in the refrigerator for 15–20 minutes to firm slightly before assembling the cake.

If cake layers have domes, use a serrated knife to level them so they stack evenly. Place one cooled cake layer on your serving plate or cake stand. Spread about one-third of the frosting over the top of the first layer, creating an even layer.

Place the second cake layer on top and press gently to secure. Use the remaining frosting to crumb-coat the cake (a thin layer to trap crumbs). Chill for 10–15 minutes, then apply the remaining frosting evenly over the top and sides for a smooth finish.

Press the toasted chopped pecans around the sides of the frosted cake and scatter the remaining pecans on top. Arrange whole pecans around the edge if desired. Optionally sprinkle grated carrot or shredded coconut in the center for color.

Refrigerate the assembled cake for at least 30 minutes to set the frosting. Remove from refrigerator 20–30 minutes before serving for best texture. Store leftover cake covered in the refrigerator for up to 4 days.