Carrot Cake Recipe

Prepare and preheat

Preheat oven to 350°F (177°C). Grease and flour a 9x13-inch baking pan or two 8-inch round pans; line with parchment if desired.

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

In a large mixing bowl or stand mixer, whisk the granulated sugar, brown sugar, eggs, vegetable oil and vanilla until smooth and homogeneous, about 1–2 minutes.

Fold the dry ingredients into the wet mixture in two additions, mixing just until combined (do not overmix).

Gently fold in the grated carrots, drained crushed pineapple, chopped walnuts, and raisins (if using) until evenly distributed.

Pour the batter into the prepared pan(s) and smooth the top with a spatula. Bake for 30–40 minutes for a 9x13 pan, or 25–30 minutes for 8-inch rounds, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Remove cake from the oven and allow it to cool in the pan for 15 minutes. Then invert onto a wire rack (or remove rounds from pans) and cool completely before icing, about 1–1.5 hours.

In a mixing bowl, beat the softened cream cheese and softened butter together on medium speed until smooth and creamy, about 2–3 minutes.

Gradually add the confectioners' sugar, 1 cup at a time, mixing on low until incorporated. Once all sugar is added, increase speed to medium and beat until fluffy, about 1–2 minutes.

Mix in the vanilla extract, lemon juice (if using) and the pinch of salt. Taste and adjust sweetness or salt to preference.

If the frosting is too soft for spreading, chill 10–15 minutes; if too stiff, add 1 teaspoon milk at a time until desired consistency.

Spread a generous layer of cream cheese icing over the fully cooled cake. Reserve a small portion (about 1/2 cup) of icing if you plan to pipe decorative edges.

Line a baking sheet with parchment paper or silicone mat. In a medium nonstick skillet or saucepan combine 1/2 cup granulated sugar, 2 tablespoons water and 1/8 tsp salt over medium heat.

Stir gently until the sugar dissolves, then stop stirring. Allow the mixture to simmer and turn a light amber color, watching carefully to avoid burning, about 4–6 minutes.

Add the walnuts and stir quickly to coat in the caramelized sugar. Cook 30–60 seconds until glossy. Stir in the optional 1 teaspoon butter for shine.

Immediately transfer the walnuts to the prepared baking sheet, spreading them in a single layer to cool and harden. Once cool, break any large clusters into bite-size pieces.

Reserve a handful of candied walnuts for garnish and roughly chop the rest to fold or sprinkle on the cake as desired.

In a medium heavy-bottomed saucepan combine 1 cup granulated sugar and 1/4 cup water over medium heat. Stir just until the sugar dissolves, then stop stirring and allow to simmer.

Continue cooking until the sugar turns a deep amber color, rotating the pan occasionally for even coloring, about 6–9 minutes. Watch closely to prevent burning.

Remove from heat and carefully add the 4 tablespoons butter, whisking until melted and combined. The mixture will bubble vigorously.

Slowly whisk in the 1/2 cup heavy cream (warm the cream slightly to reduce splatter if desired). Whisk until smooth.

Stir in 1/4 teaspoon fine salt and 1/2 teaspoon vanilla extract. Allow caramel to cool to warm or room temperature — it will thicken as it cools.

When the caramel reaches a pourable warm consistency, drizzle desired amount over the iced cake just before serving. Reserve any extra caramel in a jar refrigerated; gently warm before reuse.

Use a vegetable peeler to shave long thin ribbons from the large carrot. Keep the ribbons as long as possible for curling.

In a small bowl combine 2 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon.

Pat the carrot ribbons dry with paper towel to remove excess moisture. Lightly sprinkle the cinnamon sugar mixture over both sides of the ribbons and gently press so sugar adheres.

To form curls, wrap the ribbons around a small dowel or the handle of a wooden spoon and refrigerate on a tray for 15–20 minutes to set the shape. Alternatively, chill flat between sheets of parchment and then twist into curls just before assembling.

Arrange the chilled cinnamon sugar carrot curls on top of the iced cake as a decorative accent.

Place the completely cooled cake on a serving platter. If using rounds, stack layers with a thin coat of icing between them to level and lock crumbs, then apply final coat of frosting.

Spread the remaining cream cheese icing smoothly over the top and sides as desired. Pipe any decorative edges if using reserved icing.

Scatter chopped candied walnuts across the top and a few whole candied walnut pieces for visual interest.

Drizzle the caramel sauce in a controlled pattern over the cake (either straight lines or a spiral). Use as much or as little as desired.

Garnish with the cinnamon sugar carrot curls and, if desired, a light dusting of ground cinnamon. Let the cake sit 15–20 minutes for the flavors to settle before slicing.