Carrot Cake Recipe

Prep

Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans and line the bottoms with parchment. Alternatively use one 9x13-inch pan and adjust baking time.

Dry ingredients

In a medium bowl whisk together 2.25 cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, 0.5 tsp ground ginger, 0.25 tsp ground nutmeg, and 0.5 tsp salt until evenly combined.

Wet ingredients

In a large bowl or stand mixer bowl combine 1 cup granulated sugar, 0.75 cup packed light brown sugar, 0.75 cup vegetable oil, and 0.25 cup unsweetened applesauce. Whisk until smooth. Add 3 large eggs one at a time, mixing well after each. Stir in 2 tsp vanilla extract.

Combine

Add the dry ingredients to the wet mixture in two additions, folding gently until just combined. Do not overmix.

Fold in mix-ins

Fold in 3 cups finely grated carrots, 0.5 cup well-drained crushed pineapple, 0.75 cup chopped nuts, and 0.5 cup raisins (if using) until evenly distributed.

Divide batter evenly between prepared pans and smooth the tops. Bake in preheated 350°F (175°C) oven. For two 8-inch rounds bake 25–30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. For a 9x13 pan bake 35–40 minutes. Rotate pans halfway through baking for even browning.

Cool the cakes in their pans on a wire rack for 10 minutes. Run a knife around the edges, invert onto racks, remove parchment, and let cool completely (at least 1 hour) before icing.

Soften and beat

In a bowl beat 8 oz softened cream cheese and 4 tbsp softened unsalted butter with an electric mixer until smooth and lump-free, about 1–2 minutes.

Add sugar and flavor

Gradually add 2 cups confectioners' sugar, 1 tsp vanilla extract, 1 tsp fresh lemon juice (optional), and a pinch (about 1/4 tsp) salt. Beat on low until sugar is incorporated, then increase speed and beat 30–45 seconds until creamy and spreadable. If too loose, add up to 1/4 cup more powdered sugar; if too stiff, add 1 tsp milk at a time.

When cake layers are completely cool, place one layer on a serving plate, spread a thin crumb coat (about 1/3 of the frosting) and chill 15 minutes if desired. Spread remaining frosting evenly between the two layers and over the top and sides. Garnish with 1/4 cup extra chopped nuts and optional grated carrot or zest.

Soak raisins

Place 0.75 cup raisins in a small bowl and pour 0.25 cup hot water over them. Stir in 3 tbsp dark rum. Let soak at least 20 minutes at room temperature (longer for deeper flavor). Drain, reserving about 1 tbsp of the rum-infused liquid to swirl into the ice cream if desired.

Whip cream

In a chilled mixing bowl beat 2 cups heavy cream with an electric mixer until medium-stiff peaks form (about 2–4 minutes).

Fold base

In a separate bowl combine 1 cup sweetened condensed milk and 1 tsp vanilla extract. Fold the whipped cream into the condensed milk gently but thoroughly to keep volume. Stir in the soaked raisins and their reserved rum liquid (about 1 tbsp) so they disperse evenly.

Transfer mixture to a loaf pan or airtight freezer container, smooth the top, and freeze until firm, at least 6 hours or overnight. Let sit at room temperature 5–10 minutes before scooping.

If assembled as layer cake: place bottom layer on plate, pipe or spread cream cheese frosting between layers and over cake as described above. Chill the frosted cake 30 minutes to set before slicing. If using a 9x13 cake, spread frosting over cooled cake and chill.

Scoop rum raisin ice cream alongside cake slices. Garnish each slice with a sprinkle of extra chopped nuts (0.25 cup reserved) and optional grated carrot/zest for color.

Serve cake with a small scoop (about 1/2 cup) of rum raisin ice cream per serving. Store leftover cake covered in refrigerator (up to 4 days) and ice cream in freezer (up to 2 weeks).