Carrot Cake Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease and line two 8- or 9-inch round cake pans with parchment paper, then lightly grease the parchment. Alternatively, use a 9x13-inch pan; adjust baking time accordingly.

Whisk dry ingredients

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

Combine sugars and wet fats

In a separate large mixing bowl, whisk the granulated sugar and light brown sugar with the vegetable oil until the mixture is homogenous and slightly glossy (about 30–45 seconds by hand or 20 seconds with a mixer on low).

Add eggs and flavor

Add the eggs to the sugar-oil mixture one at a time, mixing well after each addition. Stir in the vanilla extract and buttermilk until fully incorporated.

Combine wet and dry

Pour the dry ingredients into the wet ingredients in two additions, folding gently with a spatula until just combined. Do not overmix; a few small streaks are okay.

Fold in add-ins

Fold in the grated carrots, chopped nuts, and raisins (if using) until evenly distributed. Scrape the bowl and ensure no pockets of flour remain.

Portion batter

Divide the batter evenly between the prepared pans (use a scale or measure by cups). Smooth the tops with an offset spatula.

Bake

Bake at 350°F (175°C) until a toothpick inserted in the center comes out clean or with a few moist crumbs: about 25–30 minutes for 8–9 inch rounds, or 35–40 minutes for a 9x13 pan. Rotate pans halfway through if your oven has hot spots.

Cool

Let the cakes cool in the pans on a wire rack for 10–15 minutes. Run a thin knife around the edges, invert onto the rack, remove parchment, and cool completely (about 1–1.5 hours) before frosting.

Beat cream cheese and butter

With a mixer on medium speed, beat the softened cream cheese and softened butter together until smooth and creamy, about 2 minutes. Scrape down the bowl as needed.

Add powdered sugar and flavor

Reduce mixer speed to low and add the powdered sugar a cup at a time to avoid a sugar cloud. Once incorporated, increase speed to medium and beat until light and fluffy, about 1–2 minutes. Add the vanilla extract, lemon juice (if using), and fine salt; mix until combined. Taste and adjust salt or lemon to balance sweetness.

Adjust consistency

If the frosting is too thick, add 1 tsp milk at a time to reach spreading consistency. If too thin, add up to 1/2 cup more powdered sugar, 2 tablespoons at a time.

Level and layer

If cake layers domed during baking, level the tops with a serrated knife. Place one cake layer on a serving plate or cake board. Spread about one-third of the frosting evenly over the top. Place the second layer on top, pressing gently to level.

Crumb coat

Apply a thin crumb coat (a light layer of frosting that traps crumbs) over the entire cake. Chill the cake in the refrigerator for 15–20 minutes to set the crumb coat.

Final frost and decorate

Apply the remaining frosting in an even layer over the top and sides. Smooth with an offset spatula or create decorative swirls. Sprinkle toasted chopped walnuts or pecans around the top edge and/or base. Garnish with carrot ribbons or a small sprinkle of extra grated carrot if desired.

Serve and store

Serve immediately or refrigerate. Because the frosting contains cream cheese, store the cake covered in the refrigerator for up to 4–5 days. Bring to room temperature 30–60 minutes before serving for best flavor and texture.