Active Time

　　45 minutes

　　Total Time

　　2 hours

　　The very best carrot cakes are a delicious balancing act: moist and fragrant, full of flavor but not overly heavy or cloying. This version of the classic dessert offers precisely the right combination of sweet vegetal flavor, warm spice, and tender, light crumb. The key, as in many carrot cake recipes, is to use oil instead of butter. Oil is lighter than butter, so a cake made with oil will have a lighter crumb (an important consideration for a cake loaded with heavy shredded carrot), and it better highlights the cake’s already rich flavors.

　　For the minimalists among us, the base here is flavored with just grated carrots and a few classic spices. If you can't help but mix in a handful of your favorite nuts, plump dark or golden raisins—or both—you can follow our guidance below for add-ins. Want to go rogue? You could incorporate chocolate chips, sprinkle in some shredded coconut, or swap out the raisins for dried cherries or pineapple (if your fruit is especially dry, cover it with water in a small saucepan and bring to a boil; drain the fruit immediately and pat dry before incorporating). We’ve reined in the sugar in the topping, making it less sweet than classic cream cheese frosting. The result is pleasingly tangy and won’t overwhelm the delicate cake layers.

　　For a simpler, quicker dessert, make this into a sheet cake using a 13x9" baking pan. The baking time will be the same, but frosting just the top of the cake will be much quicker than assembling and frosting both the layers and every side of the cake. You can also use this cake batter to make carrot cake cupcakes (cook them at 375°F for 18–20 minutes). Add as much frosting as you like on top, and sprinkle on some chopped nuts to decorate.

　　

Ingredients

1 (9-inch) layer cake or 1 (9- by 13-inch) sheet cake

　　

For the carrot cake:

1 Tbsp. (14g) unsalted butter, for greasing the pans

　　2 cups (240g) unbleached all-purpose flour

　　1 tsp. baking powder

　　¾ tsp. baking soda

　　¾ tsp. fine sea salt

　　2 tsp. ground cinnamon

　　½ tsp. freshly grated nutmeg

　　¼ tsp. ground allspice

　　2 cups (426g) light brown sugar

　　4 large eggs, at room temperature

　　1 cup (198g) vegetable oil, such as safflower or canola

　　1 lb. carrots, trimmed, peeled, and coarsely grated on the largest holes of a box grater or the fine grating blade of food processor (about 3 lightly packed cups total)

　　

Optional additions:

⅔ cup (74g) walnuts or pecans, coarsely chopped, plus more lightly toasted nuts for garnish

　　⅔ cup (113g) dark or golden raisins

　　

For the cream cheese frosting:

Two 8 oz. packages (453g) cream cheese, chilled

　　11 Tbsp. (155g) unsalted butter, softened at room temperature

　　1⅓ cup (151g) powdered sugar, sifted after measuring

　　1 Tbsp. pure vanilla extract

　　Equipment: 2 (9-inch-round, 2-inch-deep) cake pans or 1 (9- by 13-inch) baking pan; parchment paper; stand mixer fitted with the paddle attachment; 1 to 2 wire cooling racks

　　

Make the cake:

Step 1

Position a rack in the middle of the oven and preheat to 375°F. Butter the bottom and sides of 2 (9-inch-round, 2-inch-deep) cake pans and line the bottoms with parchment paper.

　　

Step 2

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.

　　

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, mix the brown sugar on the lowest speed to break up any lumps. Add 1 egg and continue to mix on low until smooth and incorporated. Add the remaining eggs, one at a time, and mix on low until smooth and incorporated. Shut off the mixer and scrape down the bowl and paddle. Return the mixer to low then add the oil in a thin steady stream and continue to beat until fully incorporated.

　　

Step 4

Add the dry ingredients in 3 batches, using a large rubber spatula to fold the mixture together until just incorporated. Fold in the carrots, along with the nuts and raisins, if using.

　　

Step 5

Divide the batter between the prepared pans and smooth the tops. Bake until the layers are firm and risen and the tip of a paring knife inserted in the center of the cake emerges clean, about 40 minutes. Transfer to a wire rack to let cool for 5 minutes then invert the cake layers onto the rack and peel off the parchment paper. Use another rack or a large plate to invert the cake layers again then slide them back on to the rack so they are right side up. Let the cake layers cool completely. 

　　Do ahead: The cakes can be baked ahead, cooled, wrapped in a double layer of plastic wrap, and refrigerated for up to 2 days, or frozen up to 1 month.

　　

Once the cake is completely cool, make the frosting:

Step 6

In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and beat on medium until smooth, 30 seconds to 1 minute. Shut off the mixer and scrape down the bowl and paddle. Add the confectioners' sugar and vanilla, and beat on medium, scraping down the bowl and paddle as necessary, until light and fluffy, about 2 minutes.

　　

Frost the cake:

Step 7

Place 1 cake layer on a large plate and cover the top with about ⅓ of the frosting. Invert the second layer on top of the frosted bottom layer so that the flat side (the bottom) is on top. Spread the remaining frosting on the sides and top of the cake. If you used walnuts or pecans in the cake, sprinkle the frosting with a few tablespoons of lightly toasted chopped nuts. Keep at cool room temperature until serving time. 

　　Do ahead: Carrot cake can be baked and frosted ahead and kept, in an airtight cake dome, at cool room temperature, for 2 to 3 days. 

　　Editor’s note: This recipe was originally published in September 2013. Head this way for more of our favorite birthday cakes →