Carrot Cake Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans (or three 8-inch pans) with parchment paper; lightly grease parchment and dust with flour or use nonstick spray.

Whisk dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 1.5 cups granulated sugar, 1/2 cup packed light brown sugar, 1 tsp baking powder, 1 tsp baking soda, 1 tsp fine salt, 2 tsp ground cinnamon, 1/2 tsp ground ginger, and 1/4 tsp ground nutmeg until evenly combined.

Combine wet ingredients

In a separate large bowl, whisk together 1 cup vegetable oil and 4 large eggs until smooth. Whisk in 2 tsp vanilla extract and 1/2 cup buttermilk (or milk + 1 tbsp lemon juice).

Mix wet into dry

Pour the wet mixture into the dry ingredients and stir with a spatula or mixer on low just until combined—do not overmix. The batter will be thick.

Fold in carrots and mix-ins

Fold in 3 cups packed grated carrots, 3/4 cup chopped walnuts or pecans (if using), and 1/2 cup raisins (if using) until evenly distributed.

Divide and bake

Divide batter evenly between prepared pans (use a scale or measure by eye). Smooth tops. Bake on the center rack for 28–35 minutes for 9-inch pans (20–28 minutes for 8-inch pans) or until a toothpick inserted in the center comes out with a few moist crumbs. Rotate pans halfway through baking for even browning.

Cool

Allow cakes to cool in the pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert to remove cakes, peel off parchment, and transfer layers to the rack to cool completely before frosting (at least 1 hour).

Soften and beat: In a chilled bowl (optional) beat 8 oz softened cream cheese and 1/2 cup softened unsalted butter together on medium speed until smooth and lump-free, about 2–3 minutes.

Add sugar and flavor: Gradually add 3 cups confectioners' sugar, about 1 cup at a time, beating on low speed to incorporate, then on medium until smooth. Add 1 tsp vanilla extract and 1/8 tsp fine salt, taste and adjust sweetness or salt as desired. If frosting is too soft, refrigerate 10–15 minutes and rebeat; if too stiff, add 1 tsp milk at a time until spreadable.

Level layers (optional)

If cake tops domed, level each layer with a serrated knife or cake leveler for even stacking. Reserve crumbs for decorating if you like a crumb coat.

Crumb coat

Place one layer on a cake board or serving plate. Spread about 1/3 of the frosting evenly over the top. Place the second layer on top and repeat. If using three layers, divide frosting accordingly. Apply a thin crumb coat around the sides and chill the cake 15–20 minutes to set the crumb coat.

Final frost

Apply the remaining frosting in an even layer over the top and sides using an offset spatula. Smooth or create swirls as desired.

Garnish

Sprinkle 1/4 cup toasted chopped walnuts or pecans and 1/4 cup extra grated carrot around the top edge or scatter decoratively. Chill the cake 20–30 minutes to set the frosting before slicing. Bring to room temperature 20–30 minutes before serving for best texture.

Storage

Store covered in the refrigerator for up to 4 days. For longer storage, slice and freeze portions up to 2 months; thaw overnight in the refrigerator.