Carrot Cake Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans (or one 9x13 pan) with parchment and lightly dust with flour. Position oven rack in the center.

Dry ingredients

In a medium bowl whisk together 2.25 cups all-purpose flour, 1 cup granulated sugar and 0.5 cup light brown sugar (if using both sugars you can whisk them together), 1 tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, 0.5 tsp ground nutmeg, and 0.5 tsp salt until evenly combined.

Wet ingredients

In a large bowl or the bowl of a stand mixer, whisk 3 large eggs until lightly beaten. Add 1 cup vegetable oil, 2 tsp vanilla extract, 0.25 cup plain yogurt (or sour cream), and 0.5 cup well-drained crushed pineapple; whisk until smooth.

Combine batter

Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula or mixing on low speed just until combined. Do not overmix. Fold in 3 cups grated carrots and 0.75 cup chopped walnuts (if using) by hand until evenly distributed.

Bake

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes for 8-inch rounds (30–35 minutes for a 9x13) or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate pans halfway through baking if your oven runs unevenly.

Cool

Allow cakes to cool in the pans for 10–15 minutes, then run a knife around the edges, invert onto a wire rack, remove parchment, and let cool completely (about 1 hour) before frosting. If using a 9x13, cool completely in the pan.

Toast walnuts

Place 1 cup walnuts in a dry skillet over medium heat. Cook, stirring frequently, for 4–6 minutes until fragrant and lightly browned. Transfer to a plate to stop cooking. Optionally toss with 1 tbsp unsalted butter while still warm for a glossy finish and a touch of richness; set aside to cool completely.

Make quick caramel

In a small heavy-bottomed saucepan, add 0.75 cup granulated sugar in an even layer over medium heat. Without stirring, let the sugar melt at the edges; you may gently swirl the pan occasionally. When the sugar is mostly melted and amber in color (watch carefully to avoid burning), add 2 tbsp unsalted butter and whisk until incorporated. Remove from heat and carefully whisk in 0.25 cup warm heavy cream (mixture will bubble vigorously). Stir in 0.25 tsp fine sea salt. Let the caramel cool to warm (not hot) before drizzling over the frosted cake; it will thicken as it cools.

Make frosting

In a mixing bowl, beat 8 oz softened cream cheese and 0.5 cup softened unsalted butter together on medium speed until smooth and lump-free (about 2–3 minutes). Add 1 tsp vanilla extract and 0.125 tsp fine salt. With the mixer on low, gradually add 3 cups powdered sugar, scraping down the sides as needed, then increase speed to medium and beat until fluffy, about 1–2 minutes. If frosting is too soft, chill 10–15 minutes; if too stiff, beat in 1–2 tsp milk or cream.

Level and layer

If you baked two rounds, level the tops with a serrated knife if needed. Place one cake layer on a serving plate or cake board. Spread about one-third of the frosting evenly over the first layer. Sprinkle a few tablespoons of the toasted walnuts over the frosting if you want extra crunch between layers. Place the second cake layer on top and press gently to adhere.

Frost cake

Using an offset spatula, apply a thin crumb coat of frosting over the top and sides. Chill 15–20 minutes to set the crumb coat, then apply the remaining frosting smoothly. Reserve some chopped toasted walnuts to decorate the top or sides as desired.

Finish with caramel and walnuts

When the caramel has cooled to a warm but pourable consistency, drizzle it over the top of the frosted cake in a decorative pattern or spoon in the center and let it drip toward the edges. Scatter the remaining toasted walnuts over the caramel and/or the cake top. If desired, finish with a light sprinkle of flaky sea salt.

Chill and serve

Chill the assembled cake for at least 30 minutes to set the frosting and caramel slightly. Bring to room temperature for 20 minutes before slicing for easiest cutting. Slice and serve. Store leftover cake covered in the refrigerator for up to 4 days.