Mile High Carrot Cake Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and line three 9-inch round cake pans (or two 9-inch plus one 8-inch) with parchment paper and lightly grease the sides. If you want a true 'mile high' look, use three pans for stacking.

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

In a separate large bowl, whisk the eggs until frothy. Add the vegetable oil and vanilla extract and whisk to combine.

Fold the wet ingredients into the dry ingredients gently until just combined (do not overmix).

Stir in the grated carrots, drained crushed pineapple, chopped nuts, shredded coconut, and raisins (if using) until evenly distributed.

Divide batter evenly among the prepared pans (approximately 1.5 to 2 cups batter per 9-inch pan depending on pan depth). Smooth tops with a spatula.

Bake in the preheated oven for 25–32 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back lightly when touched. Rotate pans halfway through baking for even browning.

Cool the pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert cakes onto rack, remove parchment, and allow cakes to cool completely (about 1–2 hours) before assembling.

While cakes cool, make the pineapple syrup. Combine pineapple juice and granulated sugar in a small saucepan over medium heat.

Bring to a gentle simmer, stirring to dissolve the sugar. Let simmer 4–6 minutes until slightly reduced and syrupy (do not over-reduce — you want about 3/4 to 1 cup final). Remove from heat and stir in the lemon juice.

Let syrup cool to warm or room temperature. Using a pastry brush, brush each cake layer lightly with the pineapple syrup (about 2–3 tablespoons per layer) to add moisture and pineapple flavor. Reserve any extra syrup to serve alongside slices.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the softened cream cheese and softened butter together on medium speed until smooth and fully combined, about 2–3 minutes.

Reduce speed to low and gradually add the sifted confectioners' sugar, about 1 cup at a time, scraping down the bowl between additions. After all sugar is incorporated, add vanilla extract and salt.

Increase speed to medium-high and beat 1–2 minutes until light and fluffy. If the icing is too thick, add milk or cream 1 teaspoon at a time (up to the specified amount) until spreading consistency is reached. Taste and adjust salt or vanilla as desired.

If cake layers are domed, level them with a serrated knife or cake leveler so stacks sit flat.

Place the first cake layer on a cake board or serving plate. Brush with 2–3 tablespoons of pineapple syrup. Spread an even layer of cream cheese icing (about 1 to 1 1/4 cups) over the first layer.

Repeat with the second layer: place cake, brush with syrup, and spread another 1 to 1 1/4 cups of icing. Top with the third layer, brush with syrup.

Crumb-coat the entire cake with a thin layer of icing to seal in crumbs; chill the cake in the refrigerator for 20–30 minutes to set the crumb coat.

Apply a final thicker layer of cream cheese icing, smoothing sides and top with a bench scraper and offset spatula for clean edges. Reserve some icing to pipe decorative borders if desired.

Garnish the top edge or center with toasted walnuts or chopped nuts and optional candied pineapple or fresh pineapple leaves. If desired, drizzle a small spoonful of reserved pineapple syrup over the top just before serving for extra shine.

Refrigerate the finished cake for at least 1 hour before slicing to firm the icing. Slice with a hot, clean knife for neat pieces. Cake keeps well refrigerated, covered, for up to 4 days; bring to room temperature before serving if preferred.