Carrot Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease three 8-inch round pans and line bottoms with parchment; grease parchment.

Dry ingredients

In a large bowl, whisk together 3 cups flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 2 tsp cinnamon, 1 tsp ginger, and 1/2 tsp nutmeg until evenly combined.

Wet ingredients

In a separate large bowl or stand mixer bowl, whisk 1 1/2 cups granulated sugar and 3/4 cup packed light brown sugar with 1 cup vegetable oil until smooth. Add 4 eggs one at a time, mixing well after each. Stir in 2 tsp vanilla extract.

Combine batter

Alternate adding the dry mixture and 3/4 cup buttermilk to the wet bowl in three additions, beginning and ending with dry ingredients. Mix each addition just until combined; do not overmix. Fold in 4 cups finely grated carrots and 3/4 cup chopped walnuts and 1/2 cup raisins if using.

Bake

Divide batter evenly among prepared pans (about 750–800 g batter per pan). Smooth tops and bake at 350°F (175°C) for 22–28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the cakes spring back lightly. Rotate pans halfway through if your oven is uneven.

Cool

Let cakes cool in pans for 10 minutes, then invert onto wire racks, remove parchment, and cool completely (at least 1 hour) before frosting.

Beat butter and cream cheese

In a stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter and 8 oz cream cheese on medium speed until smooth and pale, about 2–3 minutes.

Add sugar and flavor

Gradually add 4 cups sifted powdered sugar, 1 cup at a time, mixing on low until incorporated. Add 2 tbsp heavy cream, 2 tsp vanilla bean paste (or extract), and 1/4 tsp salt. Increase speed to medium-high and beat 1–2 minutes until light and spreadable. If frosting is too stiff, add 1–2 tbsp more cream; if too loose, add a little more powdered sugar.

Make caramel

In a heavy-bottomed saucepan over medium heat, combine 1 cup granulated sugar and 3 tbsp water. Without stirring, gently swirl the pan as sugar starts to melt. When it turns a deep amber color (watch carefully — can go from amber to burnt quickly), remove from heat.

Finish caramel

Carefully add 6 tbsp unsalted butter and whisk until melted. Slowly pour in 3/4 cup hot heavy cream while whisking (mixture will bubble vigorously). Return pan to low heat and whisk until smooth. Off heat, whisk in 2 tbsp white miso paste and 1/2 tsp fine sea salt until fully incorporated. Taste and adjust: add a little more miso for savory depth or a pinch more salt if needed. Let cool to warm (not cold) before using; reserve 1/4 cup for drizzle at assembly.

Trim and blanch

Trim micro carrots, leaving a little stem if desired for presentation. In a small saucepan, bring 2 cups water to a boil. Add carrots and blanch 1–2 minutes until just tender. Drain and immediately transfer to ice water to stop cooking, then drain and pat dry.

Candy the carrots

In the same small saucepan, combine 1/2 cup granulated sugar and 1/4 cup water with 1 tsp orange zest (optional) and 1/8 tsp salt. Bring to a simmer over medium heat and stir until sugar dissolves. Add the blanched carrots and simmer gently for 4–6 minutes until liquid thickens to a light syrup and carrots are glossy and fully coated. Using a slotted spoon, transfer carrots to a wire rack set over parchment to cool and let syrup set. Reserve a tablespoon of the syrup to brush on carrots at assembly if desired.

Level and layer

If cake tops domed, level each layer with a serrated knife so they stack evenly. Place one cake layer on a serving plate or cake board. Spread about 3/4 cup vanilla cream evenly over the first layer. Spoon about 2 tablespoons miso caramel over the frosting and gently swirl with an offset spatula.

Repeat and crumb coat

Place second layer on top and repeat: 3/4 cup frosting then 2 tablespoons miso caramel. Top with third cake layer. Apply a thin crumb coat of vanilla cream over entire cake to trap crumbs. Chill the cake in the refrigerator 20–30 minutes to set the crumb coat.

Final coat and decorate

Apply a final, smooth coat of vanilla cream (use remaining frosting; reserve about 1/4 cup for piping if desired). Drizzle reserved 1/4 cup miso caramel over the top, letting some drip down the sides. Arrange candied micro carrots on top (about 12–18) and scatter toasted walnut pieces around. If you reserved carrot syrup, brush lightly on carrots for extra shine.

Serve

Allow assembled cake to sit at room temperature 15–20 minutes before slicing for easier cutting. Keeps refrigerated up to 4 days; bring to room temperature before serving for best flavor and texture.