Carrot Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment rounds. Lightly toast and chop pecans if not already toasted.

Mix dry ingredients

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

Mix wet ingredients

In a large bowl, whisk granulated sugar and light brown sugar with the eggs until smooth. Whisk in the vegetable oil, vanilla extract, and buttermilk until combined.

Combine and fold

Add the dry ingredients to the wet mixture in two additions, folding gently until just combined — do not overmix. Fold in the grated carrots, chopped toasted pecans, and optional raisins until evenly distributed.

Bake

Divide batter evenly between prepared pans (about 2 cups batter per pan). Smooth tops and tap pans on the counter to release large air bubbles. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate pans halfway through for even browning.

Cool

Let cakes cool in the pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto the rack, remove parchment, and cool completely (at least 1 hour) before frosting.

Brown the butter

Cut 8 tablespoons unsalted butter into pieces and melt in a light-colored skillet over medium heat. Swirl the pan frequently; foam will form, then the milk solids will brown and produce a nutty aroma. When amber brown flecks appear (about 5–7 minutes), remove from heat immediately and transfer butter to a heatproof bowl to stop cooking. Let cool to warm (not hot), about 10 minutes — solids should remain suspended in liquid.

Prepare cream cheese

Beat the cold cream cheese in a mixer bowl on medium speed until smooth and slightly aerated (about 30–45 seconds). Add 4 tablespoons softened butter and beat until fully incorporated and creamy.

Combine and finish

With the mixer on low, gradually add the browned-butter in a slow, steady stream (you want the butter warm but not hot so it doesn't melt the cream cheese). Scrape bowl as needed. Add confectioners' sugar 1 cup at a time on low speed until incorporated, then increase speed to medium-high and beat until smooth and spreadable, about 1–2 minutes. Add vanilla extract, lemon juice, and fine sea salt; beat briefly to combine. If frosting is too loose, chill 10–15 minutes and re-whip to spreading consistency.

Candy the pecans

Line a baking sheet with parchment. In a medium skillet over medium heat, add 1 tablespoon unsalted butter and 1/4 cup granulated sugar. Stir until sugar begins to melt and turn amber, about 2–3 minutes. Add the pecan halves, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon fine sea salt; toss to coat and continue cooking 1–2 minutes until glossy and caramelized. Immediately transfer to prepared parchment and spread into a single layer to cool. Once cool, chop roughly if desired.

Level the cooled cake layers with a serrated knife if domed. Place one layer on a cake plate or turntable. Spread about one-third of the frosting evenly over the first layer. Sprinkle a thin layer (about 2–3 tablespoons) of chopped candied pecans and a few extra toasted pecan pieces over the frosting for texture.

Top with second cake layer and apply a thin crumb coat of frosting over the entire cake. Chill 15–20 minutes to set the crumb coat. Finish with the remaining frosting, smoothing the sides and top as desired.

Garnish the top with remaining candied pecans (whole or roughly chopped) and a few reserved toasted pecan halves. Chill the finished cake for 30 minutes to set the frosting before slicing. Bring to room temperature 20–30 minutes before serving for best texture.