Carrot Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and line two 8- or 9-inch round cake pans with parchment. Lightly dust with flour or spray with nonstick spray.

In a large bowl whisk together the dry ingredients: 2.5 cups all-purpose flour, 1.75 cups granulated sugar, 0.25 cup light brown sugar, 1 tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, 0.5 tsp ground nutmeg and 0.75 tsp salt until evenly combined.

In a separate large bowl or the bowl of a stand mixer combine the wet ingredients: 4 large eggs, 1 cup vegetable oil and 2 tsp vanilla extract. Whisk (or beat on medium) until smooth and slightly frothy, about 1 minute.

Stir about one third of the dry mixture into the wet mixture until just incorporated. Add remaining dry ingredients and fold gently until no large streaks of flour remain, being careful not to overmix.

Fold in 3 cups packed grated carrots until evenly distributed. Then fold in 1 cup crushed drained pineapple (reserve 2 tbsp juice for frosting) and 1 cup finely chopped walnuts. If using, gently fold in 1/2 cup raisins.

Divide batter evenly between the prepared pans (use a scale or measure by eye). Smooth the tops with a spatula. Bake in the preheated oven for 30–38 minutes, rotating the pans halfway through, until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Allow cakes to cool in pans on a wire rack for 10–15 minutes. Run a knife around edges, invert and remove from pans, then peel off parchment and transfer cakes right-side-up to the rack to cool completely (about 1–1.5 hours) before frosting.

With the cakes cooling, prepare the frosting. In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat 0.5 cup room-temperature unsalted butter and 8 oz room-temperature cream cheese on medium speed until smooth and fully combined, about 2–3 minutes.

Reduce speed to low and gradually add 4 cups sifted confectioners' sugar, about 1 cup at a time, scraping the bowl between additions. Once incorporated, add 1 tsp vanilla extract, 1 tsp fresh lemon juice and a 1/4 tsp pinch of salt. If frosting is too stiff, add up to 1 tbsp heavy cream (or milk) or the reserved 2 tbsp pineapple juice to reach spreadable consistency.

Beat on medium-high for 20–30 seconds to lighten, then stop. Taste and adjust sweetness or lemon to balance flavor.

If cake layers have domes, level them with a serrated knife or cake leveler to create flat surfaces for stacking.

Place one cake layer on a serving plate or cake board. Spread about one-third of the frosting (approx. 1 to 1 1/4 cups) evenly over the top. If desired, sprinkle a thin layer (about 1–2 tbsp) of extra chopped walnuts and a few small pineapple tidbits between layers for texture.

Place the second cake layer on top. Use the remaining frosting to crumb-coat (a thin layer) the top and sides; chill 15 minutes to set if desired. Finish with a final thicker layer of frosting, smoothing with an offset spatula.

Garnish the top edges with 1/4 cup extra chopped walnuts and scattered grated carrot or pineapple tidbits (about 1/4 cup) as desired.

Refrigerate the cake for at least 30 minutes before slicing to help the frosting set. Store leftovers covered in the refrigerator for up to 4–5 days.