Carrot Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment; alternatively use a 9x13-inch pan and adjust baking time.

Whisk the dry ingredients: In a large bowl, sift or whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.

Combine sugars and wet ingredients: In a separate large mixing bowl, whisk the granulated sugar, light brown sugar, eggs, vegetable oil, vanilla extract, and buttermilk until smooth and slightly frothy (about 1–2 minutes).

Incorporate dry into wet: Gradually add the dry mixture into the wet mixture in two additions, folding with a spatula or stirring on low speed until just combined. Do not overmix.

Add carrots and mix-ins: Fold the grated carrots into the batter until evenly distributed. If using walnuts/pecans, crushed pineapple (drained), shredded coconut, or orange zest, fold them in now.

Transfer and bake: Divide the batter evenly between the prepared pans (or spread into the 9x13 pan). Smooth the tops with a spatula. Bake in the preheated oven: for two 9-inch rounds bake 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs; for a 9x13 pan bake 35–45 minutes. Rotate pans halfway through if necessary for even browning.

Cool: Remove cakes from oven and let cool in pans on a wire rack for 10–15 minutes. Run a knife around the edges, then invert onto racks to cool completely (about 1–2 hours) before frosting.

Soften and combine: Ensure cream cheese and butter are at room temperature. In a medium bowl, beat the softened cream cheese and softened unsalted butter together with an electric mixer on medium speed until smooth and creamy, about 1–2 minutes.

Add sugar and flavor: Gradually add the confectioners' sugar, about 1 cup at a time, mixing on low speed to avoid a sugar cloud. Once incorporated, increase speed to medium and beat until smooth. Add the vanilla extract, lemon juice (if using) and a pinch of salt; beat 30–60 seconds more until light and spreadable. If frosting is too thin, add up to 1/2 cup more powdered sugar; if too thick, add 1 tsp milk at a time to reach desired consistency.

Chill briefly if needed: If frosting is very soft, chill in the refrigerator 10–15 minutes to firm slightly before assembling the cake.

Level layers: If necessary, level the cooled cake layers with a serrated knife to create even surfaces.

Crumb coat: Place one cake layer on a serving plate or cake stand. Spread about one-third of the frosting evenly over the top. Place second layer on top and apply a thin crumb coat (a light layer of frosting) over top and sides to seal crumbs. Refrigerate 15–20 minutes to set the crumb coat.

Final frost: Apply the remaining frosting evenly to the top and sides using an offset spatula. Smooth or create decorative swirls as desired.

Garnish: Press extra chopped nuts around the side or sprinkle on top if desired. Add grated carrot or orange zest for color and flavor garnish.

Chill and serve: Chill the assembled cake for at least 30 minutes to set the frosting, though it can be served at room temperature. Store leftovers covered in the refrigerator for up to 4–5 days.