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Carrot Cake

This is the only carrot cake recipe you will ever need.

Carrot Cake

Print Grocery List Print Recipe
Serves: 12 Total Time: 1 hour and 20 minutes

Ingredients


  • For the cake:
  • Nonstick vegetable oil spray
  • 1/2 cup golden raisins (optional)
  • 3 tablespoons dark rum (optional)
  • 1 cup chopped walnuts
  • 1 pound carrots, peeled, coarsely grated
  • 1 cup buttermilk, room temperature
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 2 teaspoons baking powder
  • 1 1/2 teaspons kosher salt
  • 3/4 teaspoon baking soda
  • 4 large eggs, room temperature
  • 1 cup granulated sugar
  • 3/4 cup (packed) dark brown sugar
  • 2 teaspoons vanilla extract
  • 3/4 cup vegetable oil

  • For the frosting and assembly:
  • 12 ounces cream cheese, room temperature
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • Generous pinch of kosher salt
  • 4 cups powdered sugar


Instructions

1

Preheat oven to 350°F. Lightly coat two 9"-diameter cake pans with nonstick spray. Line bottoms with parchment paper rounds; lightly coat rounds with nonstick spray. If using raisins and rum, heat together in a small saucepan over low just until warm, about 2 minutes. Remove from heat and let sit until liquid is absorbed and raisins are plump, 15–20 minutes.

2

Meanwhile, toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes; let cool. Combine carrots and buttermilk in a medium bowl.

3

Whisk flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda in a large bowl. Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla extract until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; mix until smooth. Fold in raisins, if using, and walnuts with a rubber spatula. Scrape batter into prepared pans.

Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 35–45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.

Make the frosting:
Using an electric mixer on high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Beat in vanilla extract and salt. Reduce speed to low and gradually mix in powdered sugar. Increase speed to high and beat frosting until light and fluffy, about 2 minutes.

4

Assemble the cake:
Place 1 cake, domed side down, on a platter. Spread 3/4 cup frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides with 1 1/4 cups frosting and chill 30 minutes to let frosting set. Spread remaining frosting over top and sides.
 

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