Carrot Cake Recipe

Prepare and preheat

Position a rack in the center of the oven and preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment; alternatively use a 9x13-inch pan.

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

Mix wet ingredients: In a separate medium bowl, whisk the eggs until blended. Add the vegetable oil, vanilla extract and buttermilk and whisk until smooth.

Combine wet and dry: Make a well in the center of the dry ingredients and pour in the wet mixture. Fold together with a spatula or wooden spoon until nearly combined — do not overmix. Batter will be slightly thick.

Add carrots and mix-ins: Fold in the grated carrots. If using, fold in the well-drained crushed pineapple, chopped nuts and/or raisins until evenly distributed.

Bake: Divide batter evenly between prepared pans (or pour into prepared 9x13 pan). Smooth tops. Bake in preheated oven for 25–30 minutes for 8-inch rounds (35–40 minutes for 9x13) or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Rotate pans once halfway through baking if your oven has hot spots.

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 pans to release cakes onto the rack and peel off parchment. Cool completely to room temperature (about 1 hour) before frosting.

Soften and beat: Ensure the cream cheese and butter are at room temperature. In a large bowl or stand mixer fitted with the paddle attachment, beat the softened cream cheese and butter on medium speed until smooth and lump-free, about 2–3 minutes.

Add sugar and vanilla: With the mixer on low, gradually add the sifted confectioners' sugar, 1 cup at a time, mixing until incorporated. Increase speed to medium and beat until fluffy, about 2 minutes. Mix in the vanilla extract and salt, taste, and adjust sweetness or salt if desired.

Chill if needed: If the frosting is too soft for spreading (warm kitchen), chill in the refrigerator 15–20 minutes until spreadable but still soft.

Level and stack (if using rounds): If necessary, use a serrated knife to level the domed tops of the cooled cake layers so they stack evenly. Place the first layer on a cake plate or board.

Crumb coat: Spread about one-third of the frosting over the first layer. Place the second layer on top and apply a thin crumb coat (a light layer of frosting over the whole cake) to trap crumbs. Chill the cake for 15–20 minutes to set the crumb coat.

Final frost: Apply the remaining frosting smoothly over the top and sides with an offset spatula. If using a 9x13, simply spread frosting evenly over the cooled cake.

Garnish: Sprinkle toasted chopped nuts around the edges or over the top and add a small amount of grated carrot or candied carrot for color. Refrigerate the cake for 30 minutes to set the frosting if desired.

Serve and store: Bring cake to room temperature before serving for best texture (about 30 minutes). Store covered in the refrigerator for up to 4–5 days because of the cream cheese frosting; bring to room temperature before serving.