Carrot Cake Recipe

Prepare oven and pans

Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans (or one 9x13 pan) with butter or nonstick spray and lightly dust with flour; tap out excess. Line the bottom with parchment rounds for easier removal if desired.

Combine dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt until evenly distributed.

Mix wet ingredients

In a separate medium bowl, beat the eggs lightly, then whisk in the vegetable oil, vanilla extract, and buttermilk until smooth and combined.

Combine wet and dry

Make a well in the dry ingredients and pour in the wet mixture. Stir with a spatula or wooden spoon until just combined and no large streaks of flour remain. Do not overmix.

Fold in carrots and add-ins

Fold in the grated carrots, chopped walnuts (if using), shredded coconut (if using), and raisins (if using) until evenly distributed through the batter.

Bake

Divide batter evenly between the prepared pans (use a kitchen scale or measure by eye). Smooth the tops with a spatula. Bake in the preheated oven for 25–30 minutes for 8-inch rounds (or 35–40 minutes for a 9x13) or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.

Cool

Remove cakes from the oven and let cool in the pans on a wire rack for 10–15 minutes. Run a knife around the edge, invert onto the rack, peel off parchment, then right-side up. Cool completely (about 1–1.5 hours) before frosting to prevent frosting from melting.

Soften and beat

In a large bowl using a hand mixer or in a stand mixer fitted with the paddle, beat the softened cream cheese and softened butter on medium speed until smooth and lump-free, about 2–3 minutes.

Add sugar and flavor

With the mixer on low, gradually add the sifted confectioners' sugar, about 1/2 cup at a time, mixing until incorporated. Scrape down the bowl as needed. Add the vanilla extract, lemon zest (if using), and salt, then beat on medium speed until the frosting is smooth, creamy, and spreadable—about 1–2 minutes. If frosting is too soft, chill 10–15 minutes; if too stiff, add 1 teaspoon milk at a time.

Assemble cake

If making layer cake: level tops of the cooled cakes with a serrated knife if they dome. Place one cake layer on a serving plate or cake board. Spread about one-third of the frosting evenly over the top. Place the second layer on top and frost the top and sides with remaining frosting. For a 9x13, spread all frosting evenly over the cooled cake. To decorate, press chopped walnuts around the sides or sprinkle on top if desired.

Chill before serving

Refrigerate the frosted cake for 30 minutes to 1 hour to firm the frosting for cleaner slices. Bring to room temperature ~20–30 minutes before serving for best texture and flavor.

If you used the optional butter and flour to prepare pans, wipe any excess flour before pouring batter in. Use parchment rounds for easier removal.