Classic Carrot Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment) and set aside.

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

In a separate medium bowl, whisk the vegetable oil, eggs, and vanilla extract until smooth. Stir in the reserved 2 tablespoons pineapple juice from the crushed pineapple (if available) to add moisture.

Gradually fold the wet mixture into the dry ingredients until just combined. Do not overmix.

Fold in the grated carrots, drained crushed pineapple, chopped nuts (if using), and raisins (if using) until evenly distributed.

Divide the batter evenly between the prepared pans, smoothing the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (time may vary by oven). Rotate pans halfway through baking for even color.

Allow cakes to cool in pans for 10–15 minutes, then run a knife around the edges and invert onto a wire rack. Remove parchment and let cool completely before assembling (at least 1 hour).

While cakes bake/cool, make the pineapple jam layer. Combine 1/2 cup crushed pineapple, 2 tablespoons granulated sugar, 1 teaspoon cornstarch, and 1 teaspoon lemon juice in a small saucepan. Stir to combine.

Cook over medium-low heat, stirring constantly until the mixture thickens and becomes glossy, about 3–5 minutes. Remove from heat and let cool to room temperature. Chill briefly if needed to thicken further before using (about 15–20 minutes).

Make the frosting while the cake cools. In a large bowl using a hand mixer or stand mixer fitted with a paddle, beat the softened cream cheese and softened butter together on medium speed until smooth and free of lumps, about 2–3 minutes.

Reduce speed to low and gradually add the confectioners' sugar, beating until smooth and spreadable. Scrape down the bowl as needed. Beat in the vanilla extract and a pinch of salt. If frosting is too soft, chill 10–15 minutes; if too stiff, add 1 teaspoon milk at a time to reach spreadable consistency.

Prepare carrot chips while the cake cools or frosting chills. Use a vegetable peeler or mandoline to shave the peeled carrot into thin ribbons or chips (as thin as possible).

Frying method (crisper chips)

Heat about 1/2 cup neutral oil in a small skillet over medium-high heat until shimmering but not smoking. Fry the carrot ribbons in small batches for 20–40 seconds per side until edges curl and they become lightly golden. Remove with a slotted spoon to a paper towel-lined plate and immediately sprinkle lightly with granulated sugar to add shine and sweetness. Allow to cool and crisp.

Dehydrator/oven method (lighter, chewier chips)

Or, arrange carrot ribbons on a silicone mat or parchment on a baking sheet. Lightly brush with a little water and sprinkle a touch of sugar. Dry in a 200°F (95°C) oven for 30–60 minutes, checking every 10–15 minutes, until ribbons are dry but still slightly pliable. Remove and cool.

If cake layers have domed tops, use a serrated knife to level them so they stack evenly.

Place one cake layer on your serving plate or cake stand. Spread a thin layer (about 1/3–1/2 cup) of cream cheese frosting on the top of the first layer to act as glue.

Spoon and spread the pineapple jam layer (about 1/4–1/3 cup) over the frosted first layer, leaving a small border if desired so jam doesn't squeeze out.

Place the second cake layer on top, pressing gently to level. Apply a crumb coat: spread a thin layer of frosting over the top and sides of the cake to trap crumbs. Chill the cake for 15–20 minutes to set the crumb coat.

Remove from fridge and finish with a final generous layer of cream cheese frosting over top and sides, smoothing with an offset spatula.

Arrange the prepared carrot chips around the top edge or in the center as garnish. Optionally sprinkle chopped nuts around the base or on top for texture.

Chill the assembled cake for at least 30 minutes to set the frosting before slicing. Bring to room temperature 20 minutes before serving for best texture.