Carrot Cake Recipe
Deliciously Moist Layers of Carrot Cake and Our Famous Cream Cheese Icing
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Ingredients
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Cake
Frosting
Pans & Assembly
Method
Cake
- 1
- 2
Mix dry ingredients
In a large bowl, whisk together the 2.5 cups all-purpose flour, 1 cup granulated sugar, 1 cup packed brown sugar, 1.5 tsp baking powder, 1.5 tsp baking soda, 2 tsp ground cinnamon, 0.5 tsp ground nutmeg, and 1 tsp kosher salt until evenly combined.
- 3
Mix wet ingredients
In a separate large bowl, whisk the 1.25 cups vegetable oil, 4 large eggs, and 2 tsp vanilla extract until smooth and homogenous.
- 4
Combine wet and dry
Pour the wet mixture into the dry ingredients and stir with a spatula or wooden spoon until just combined — do not overmix. The batter will be thick.
- 5
Fold in carrots and nuts
Fold in the 3 cups finely grated carrots and the 1 cup chopped walnuts (if using) until distributed evenly through the batter.
- 6
Divide and bake
Divide the batter evenly between the two prepared 9-inch pans (use a scale for precision or eyeball to be equal). Smooth the tops. Bake in the preheated 350°F (175°C) oven for 28–32 minutes, rotating pans front-to-back halfway through, until the centers spring back lightly and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- 7
Cool
Remove pans from the oven and place on a wire rack. Let cakes cool in pans for 10–15 minutes, then run a knife around the edges, invert onto the rack, remove parchment, and cool completely (about 45–60 minutes) before frosting. Cakes must be completely cool to avoid melting the frosting.
Frosting
- 8
Soften and cream
Make the cream cheese frosting while cakes cool. In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat the 8 oz softened cream cheese and 0.5 cup softened unsalted butter on medium speed until smooth and lump-free, about 1–2 minutes.
- 9
- 10
Adjust flavor and texture
Add 2 tsp vanilla extract and 0.25 tsp kosher salt and beat to combine. If the frosting is too thick, add the 2 tablespoons milk (one tablespoon at a time) until you reach a spreadable consistency. Taste and adjust salt or vanilla if desired. Refrigerate for 10 minutes if frosting seems too soft to work with.
Pans & Assembly
- 11
Level and prepare layers
If the cake tops domed during baking, use a serrated knife or cake leveler to trim the domes so layers are flat and even. Place one cake layer, top side up, on your serving plate or cake board.
- 12
First layer and crumb coat
Spread about one-third of the frosting evenly over the first layer (reserve remaining frosting for top and sides). Place the second cake layer on top. Use a thin layer of frosting to create a crumb coat around the sides and top — a very thin layer that traps crumbs. Chill the crumb-coated cake in the refrigerator for 15–20 minutes to set.
- 13
Final frosting
Remove the cake from the refrigerator and apply the remaining frosting in an even, smooth layer on the top and sides. Use a straight spatula or bench scraper for clean edges. If you prefer textured swirls, use the back of a spoon to create soft peaks.
- 14
Garnish and chill
Decorate the top perimeter and/or center with the extra 0.5 cup chopped walnuts and the 0.25 cup carrot ribbons or extra grated carrot if desired. Chill the frosted cake for at least 30 minutes to set the frosting. For best slicing, refrigerate the cake for 1 hour before serving; bring slices to room temperature for 15–20 minutes before serving for optimal texture.
- 15
Storage
Store leftover cake covered in the refrigerator up to 4–5 days (cream cheese frosting requires refrigeration). Allow slices to warm slightly before serving.
