Carrot Cake Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and line a 9x13-inch baking pan or two 9-inch round pans with parchment and lightly grease the parchment.

Mix dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until evenly combined. Set aside.

Combine sugars and wet ingredients

In a large mixing bowl, whisk granulated sugar, light brown sugar, and vegetable oil until blended. Add eggs one at a time, whisking or beating briefly after each to incorporate. Mix in the vanilla extract.

Add dry to wet

Gradually add the dry flour mixture to the wet mixture and fold or beat on low speed just until combined. Do not overmix.

Fold in carrots and add-ins

Using a spatula, fold in the grated carrots until evenly distributed. If using, fold in the drained crushed pineapple, chopped nuts, and shredded coconut. Scrape batter into the prepared pan(s) and smooth the top.

Bake

Bake in the preheated oven for 30–40 minutes for a 9x13 pan (or 25–30 minutes for 9-inch rounds), until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter and the cake is lightly golden. Rotate the pan halfway through baking for even color.

Cool

Allow cake to cool in the pan on a wire rack for 15–20 minutes. Run a knife around the edges, then remove the cake to the rack to cool completely before frosting. For layered cakes, cool layers completely on racks.

Beat cream cheese and butter

With a handheld mixer or in a stand mixer fitted with the paddle attachment, beat softened cream cheese and softened butter on medium speed until smooth and creamy, about 1–2 minutes. Scrape down the bowl as needed.

Add sugar and flavor

With the mixer on low, gradually add the confectioners' sugar about 1/2 cup at a time until incorporated, then increase speed to medium and beat until smooth and spreadable. Mix in the vanilla extract, lemon zest (if using), and a pinch of salt. Taste and adjust sweetness or salt to preference.

Chill briefly if needed

If the frosting is too soft to spread, chill in the refrigerator for 10–15 minutes, then rewhip briefly to reach a spreadable consistency.

Frost the cake

If the cake domed while baking, level the top with a serrated knife. Place one cooled layer on a serving plate (or the single 9x13 pan). Spread an even layer of cream cheese frosting over the cake. For a layered cake, stack layers with frosting between them, then apply a crumb coat (thin layer of frosting), chill 10–15 minutes, and finish with a final coat of frosting.

Garnish

Press toasted chopped nuts around the sides or sprinkle on top, and add a little grated carrot or extra lemon zest for color if desired.

Serve and store

Slice the cake and serve. Store leftover cake covered in the refrigerator for up to 4–5 days because of the cream cheese frosting. Bring to room temperature 20–30 minutes before serving for best texture.