Carrot Cake Recipe

Prep

Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper; grease the parchment. Alternatively, prepare a 9x13-inch pan. Measure and toast walnuts: spread 1 cup walnuts on a baking sheet and toast in the oven 6–8 minutes until fragrant; cool and chop coarsely.

Dry ingredients

In a large bowl, whisk together 3 cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, 1 tsp salt, and 1/2 tsp ground nutmeg until evenly combined.

Wet ingredients

In the bowl of a stand mixer (or a large bowl with a hand mixer), combine 1 cup vegetable oil, 1/4 cup unsweetened applesauce, 1 cup granulated sugar, and 1 cup packed light brown sugar. Beat on medium speed until well combined and the sugar is mostly dissolved, about 1–2 minutes. Add 4 large eggs one at a time, mixing briefly after each addition. Stir in 2 tsp vanilla extract.

Combine batter

With the mixer on low, add the dry ingredients to the wet mixture in two additions, mixing just until incorporated — do not overmix. Fold in 4 cups grated carrots, 1 cup well-drained crushed pineapple, 1 cup toasted chopped walnuts, and 1/2 cup raisins (if using) with a spatula until evenly distributed.

Bake

Divide batter evenly between the two prepared 9-inch pans (or pour into the prepared 9x13 pan). Smooth the tops. Bake at 350°F (175°C) for 28–35 minutes for round pans or 35–45 minutes for a 9x13, until a toothpick inserted into the center comes out with a few moist crumbs and the top springs back when lightly pressed. Rotate pans halfway through baking for even color.

Cool

Allow cakes to cool in the pans for 10–15 minutes, then run a knife around edges, invert onto racks, peel off parchment, and cool completely (at least 1 hour) before icing. If using a 9x13, cool completely in the pan before icing.

While cakes cool, make the icing. In a large bowl, beat 8 oz softened cream cheese and 1/2 cup softened unsalted butter together on medium speed until smooth and lump-free, about 2–3 minutes.

Reduce speed to low and gradually add 3 cups sifted confectioners' sugar, about 1 cup at a time, mixing until smooth and reaching desired sweetness and spreadable consistency. Scrape bowl as needed.

Beat in 1 tsp vanilla extract, 1 tsp lemon zest (optional), and 1/8 tsp salt. If the frosting is too thick, add 1–2 tsp milk or cream to loosen slightly. If too thin, add a little more powdered sugar.

Chill briefly (10–15 minutes) if the frosting is too soft to spread; otherwise use immediately.

If cake layers domed while baking, level the tops with a serrated knife or cake leveler so they stack evenly.

Place one cooled cake layer on a serving plate or cake board. Spread about one-third of the cream cheese icing evenly over the top to create the filling layer (about 1/2 to 3/4 cup, depending on preference). Sprinkle a few tablespoons of chopped toasted walnuts over the filling if desired.

Top with the second cake layer. Apply a thin crumb coat of frosting (a light layer covering the top and sides) using about 1/3 of the remaining icing; chill the cake 15–20 minutes to set the crumb coat.

Use the remaining frosting to finish frosting the top and sides smoothly. Garnish with the reserved 1/4 cup walnut halves, pressing a few into the sides or arranging on top. Optionally sprinkle 2 tbsp grated carrot or finely chopped pineapple in the center for color.

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