Carrot Cake Recipe

Preheat the oven to 350°F (175°C). Butter and flour two 8-inch round cake pans (or line with parchment), then tap out excess flour.

In a medium bowl, whisk together 2.5 cups all-purpose flour, 1.5 tsp baking soda, 0.5 tsp baking powder, 0.75 tsp fine sea salt, 2 tsp ground cinnamon, and 0.25 tsp ground nutmeg until evenly combined.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup granulated sugar and 0.75 cup packed light brown sugar. Add 3 large eggs and beat on medium speed until glossy and homogenous, about 1 minute.

With the mixer running on low, stream in 0.5 cup vegetable oil, then add 2 tsp vanilla extract and 0.5 cup buttermilk. Mix until combined, scraping the bowl as needed.

Fold the dry ingredients into the wet mixture in two additions: add half, fold gently until nearly incorporated, then add the second half. Do not overmix—stop when no streaks of flour remain.

Fold in 3 cups packed grated carrots, 1 cup chopped nuts (if using), and 0.5 cup raisins (if using). Ensure even distribution but avoid overworking the batter.

Divide the batter evenly between the prepared pans (use a scale for accuracy if available). Smooth the tops with an offset spatula.

Bake on the center rack for 28–35 minutes, or until a cake tester inserted into the center comes out with a few moist crumbs but no raw batter. Rotate pans halfway through baking for even color.

Remove pans to a wire rack and let cool 10 minutes. Run a knife around the edges, invert cakes onto the rack, peel off parchment, then re-invert so tops face up. Cool completely before frosting (at least 1 hour).

Brown the Butter

In a light-colored small saucepan, melt 0.5 cup (1 stick) unsalted butter over medium heat. Swirl occasionally; after the melted butter foams, small brown bits will form on the bottom and the aroma will turn nutty. This takes about 6–8 minutes. Remove from heat immediately and transfer to a heatproof bowl to stop cooking. Let cool until just warm (10–15 minutes).

Prepare Cream Cheese

While the butter cools, place 8 oz cold full-fat cream cheese in a mixing bowl and beat on medium speed until smooth and creamy, about 1 minute. Cold cream cheese helps prevent separation with warm butter.

Combine Butter and Cream Cheese

With the mixer running on low, slowly drizzle the warm (not hot) browned butter into the cream cheese. Increase speed to medium and beat until incorporated and smooth, about 1–2 minutes. If the mixture appears too loose, chill briefly (5–10 minutes) and rebeat.

Add 1 tbsp fresh orange juice, 1 tbsp fresh orange zest, 1 tsp vanilla extract, and 0.5 tsp fine sea salt. Beat to combine.

Gradually add 3 cups sifted confectioners' sugar, 0.5 cup at a time, beating on low until sugar is incorporated and then medium until smooth. Stop and scrape the bowl between additions. Adjust consistency: for spreadable frosting, keep as is; if too stiff, add 1–2 tsp orange juice or milk; if too loose, add up to 1/2 cup more powdered sugar.

Taste and adjust seasoning with a pinch more salt or a touch more orange zest if desired. Chill 15–20 minutes if frosting is too soft for assembly.

Make carrot ribbons using a vegetable peeler to cut 1 cup carrot ribbons from peeled carrots. Keep them relatively uniform thickness so they cook evenly.

In a small nonreactive skillet, combine 0.5 cup granulated sugar and 0.25 cup water over medium heat. Stir until sugar dissolves, then bring to a gentle simmer.

Add the carrot ribbons to the simmering syrup and cook, stirring gently, 2–4 minutes until they become translucent and the syrup thickens slightly but the carrots remain pliable. Do not overcook—aim for tender-crisp.

Use a slotted spoon to transfer ribbons to a wire rack set over a tray to catch drips. Reserve the syrup for brushing if desired. While warm, sprinkle 0.5 tsp orange zest over the ribbons for bright flavor. Cool completely; ribbons will keep refrigerated up to 2 days in an airtight container.

If cake layers are domed, trim the tops with a serrated knife to level. Place the first cake layer on a cake board or serving plate.

Spread about one-third of the frosting evenly over the first layer using an offset spatula. Sprinkle with a thin layer of toasted chopped nuts (about 2–3 tablespoons) and a little of the extra grated carrot if using.

Place the second cake layer on top and press gently to level. Use remaining frosting to crumb-coat the cake (a thin layer all over). Chill the crumb-coated cake 20 minutes to set the crumb coat.

Apply a final even layer of frosting around the top and sides. Smooth with an offset spatula or create texture as desired.

Press toasted chopped nuts around the base and/or sides if desired and sprinkle extra grated carrot on top center. Arrange the candied carrot ribbons decoratively on top of the cake. Brush a little reserved syrup on ribbons or cake for sheen if desired.

Refrigerate the assembled cake for at least 30 minutes to set the frosting before slicing. Bring to room temperature 30 minutes before serving for best texture and flavor.