Carrot Cake Recipe

Preheat and prepare pans

Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans (or a 9x13 pan) with parchment paper; lightly flour the sides OR spray with baking spray.

Whisk dry ingredients: In a large bowl, sift or whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.

Combine sugars and wet ingredients: In a separate large bowl, whisk the granulated sugar, light brown sugar, eggs, vegetable oil, vanilla extract, and buttermilk until smooth and slightly thickened (about 30 seconds to 1 minute).

Combine wet + dry: Pour the dry ingredients into the wet mixture in two additions, folding gently with a spatula or mixing on low speed just until incorporated. Do not overmix.

Add carrots and mix-ins: Fold in the grated carrots, chopped nuts (if using), and raisins (if using) until evenly distributed. Batter will be thick and moist.

Divide and bake: Divide batter evenly between the prepared pans (or spread in the 9x13). Smooth the tops. Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs, about 25–30 minutes for 9-inch rounds or 35–40 minutes for a 9x13 pan. Rotate pans halfway through baking for even browning.

Cool: Remove cakes from oven and let sit in pans for 10–15 minutes. Run a knife around the edges, invert onto a cooling rack, remove parchment, and let cool completely (at least 1 hour) before frosting.

Bring to room temperature: Make sure the cream cheese and butter are fully softened to room temperature to avoid lumps.

Beat butter and cream cheese: In a large bowl or stand mixer fitted with the paddle attachment, beat the softened cream cheese and butter together on medium speed until smooth and fluffy, about 2–3 minutes.

Add flavorings: Beat in the vanilla extract and salt until combined.

Add sugar gradually: With the mixer on low speed, gradually add the confectioners' sugar, 1 cup at a time, scraping down the bowl as needed. Once incorporated, increase speed to medium and beat until the frosting is smooth, light, and spreadable, about 2 minutes. If frosting is too thick, add 1 tsp milk at a time until desired consistency; if too thin, add a little more powdered sugar.

Chill briefly if needed: If the frosting is very soft, chill for 15–20 minutes to firm slightly before assembling.

Level cakes (optional): If the cake layers domed during baking, use a serrated knife to level the tops so layers stack evenly.

First layer: Place one cake layer on your serving plate or cake board. Spread about one-third of the cream cheese frosting evenly over the top using an offset spatula.

Second layer: Place the second cake layer on top, pressing gently to level. Spread another third of the frosting over the top and a thin layer around the sides to create a crumb coat. Chill the assembled cake for 15–20 minutes to set the crumb coat.

Final frosting: Apply the remaining frosting in an even final layer around the top and sides. Smooth with an offset spatula or create decorative swirls as desired.

Garnish: Sprinkle chopped nuts around the sides or on top and add carrot ribbons or zest if using. Refrigerate for at least 30 minutes before slicing to help the frosting set. For best flavor, bring slices to room temperature before serving.