Carrot Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans or line them with parchment; alternatively use a 9x13-inch pan. Place a rack in the center of the oven.

Dry ingredients

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.

Wet ingredients

In a separate large bowl, whisk the vegetable oil, melted butter, eggs, vanilla extract, and buttermilk until smooth. Make sure the melted butter is cooled slightly so it doesn't scramble the eggs.

Combine

Pour the wet mixture into the dry ingredients and stir gently with a rubber spatula or wooden spoon until just combined—do not overmix. Fold in the grated carrots, chopped nuts (if using), raisins (if using), and orange zest (if using) until evenly distributed.

Bake

Divide the batter evenly between the prepared pans (or pour into the prepared 9x13 pan). Smooth the tops. Bake in the preheated 350°F (175°C) oven until a toothpick inserted into the center comes out with a few moist crumbs, 25–30 minutes for round pans or 35–40 minutes for a 9x13 pan.

Cool

Remove the pans from the oven and set on a wire rack. Let the cakes cool in the pans for 10–15 minutes, then run a knife around the edges and invert onto racks to cool completely before frosting—approximately 1–1.5 hours total cooling time.

Soften & beat

Ensure the cream cheese and butter are at room temperature. Place the cream cheese and softened butter in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and fully combined, about 1–2 minutes.

Add sugar & flavor

Reduce speed to low and gradually add the sifted confectioners' sugar, about 1 cup at a time, scraping down the bowl as needed. Once incorporated, add the vanilla extract, orange zest (if using), and salt. Increase speed to medium-high and beat until light and fluffy, 1–2 minutes. If the frosting is too stiff, add 1 teaspoon of milk at a time until spreadable; if too thin, add a little more sifted sugar (1–2 tbsp).

Level & crumb coat

If needed, level the tops of the cakes with a serrated knife. Place one cake layer on a serving plate or cake stand. Spread about one-third of the frosting over the first layer. Place the second layer on top and apply a thin crumb coat (a light layer of frosting all over) to seal in crumbs. Chill the crumb-coated cake in the refrigerator for 15–20 minutes to set.

Final frost & garnish

Remove the chilled cake and apply the remaining frosting smoothly around the top and sides. Use an offset spatula for a clean finish. Press toasted chopped walnuts or pecans around the base or sprinkle on top. Garnish with carrot ribbons or extra orange zest if desired.

Serve & store

Let the frosted cake sit at room temperature for 15–30 minutes before slicing for best texture. Store leftover cake covered in the refrigerator for up to 4–5 days (cream cheese frosting requires refrigeration). For longer storage, freeze unfrosted layers tightly wrapped for up to 2 months or freeze the frosted cake for up to 1 month; thaw in the refrigerator overnight.