Yield: Yields one 9-inch layer cake.
Servings: Serve twelve to fourteen.
This is the iconic, all-American layer cake that most of us picture when we think carrot cake: packed with shredded carrots, chopped walnuts, and raisins, warmed with sweet spice, and slathered with cream cheese frosting.
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Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil and flour the sides of two 9×2-inch round cake pans, tapping out any excess flour. Line the bottoms of the pans with parchment.
In a medium bowl, whisk the flour, cinnamon, baking soda, nutmeg, ginger, and salt. In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, mix the oil, eggs, carrots, brown sugar, walnuts, raisins, and vanilla on medium speed until well blended, about 1 minute. Add the dry ingredients and mix on low speed until just blended, about 30 seconds. Divide the batter evenly between the prepared pans.
Bake until the tops of the cakes spring back when lightly pressed and a cake tester inserted into the centers comes out clean, 28 to 30 minutes.
Let cool in the pans on a rack for 15 minutes. Run a knife around the inside edge of the pans to loosen the cakes, invert them onto the rack, remove the pans, and carefully peel away the parchment. Set the cakes aside to cool completely before frosting.
Carefully set one cake upside down on a large, flat serving plate. Using a metal spatula, evenly spread about 1-1/2 cups of the frosting over the top of the cake. Top with the remaining cake layer, upside down. Spread a thin layer (about 1/3 cup) of frosting over the entire cake to seal in any crumbs and fill in any gaps between layers. Refrigerate until the frosting is cold and firm, about 20 minutes. Spread the entire cake with the remaining frosting. For more tips on how to frost a layer cake, watch our video.
Refrigerate the cake for at least 4 hours or up to 2 days. The cake is best served slightly chilled or at room temperature.
Make Ahead Tips
The flavors of this moist cake only improve with time, so feel free to bake and frost the cake up to a few days ahead.
This cake is such a hit! I've made it twice already, and both times I've gotten so many compliments on it. The cake is has the perfect balance of carrot and spice, while being deliciously moist. And the cream cheese frosting is just superb. I followed recipe exactly and it turned out perfect every time. I also sprinkled chopped pecans to make the top of the cake look pretty.
I've made this the day of, as well as the day before a party, and to be quite honest, the cake tastes even better the next day!! Such a winner. Will be using this recipe for years to come :)
We loved it exactly as is. Bring to room temperature before serving. Not too sweet and frosting is slightly tangy.
I made exactly as written except made as 24 cupcakes baked for 18 minutes. Only used about 2/3 of frosting - and I love frosting - but even piping it on up to 1" high still had a lot left. I would recommend the cupcakes - if you notice, one serving of cake is over 800 calories. The 24 cupcakes were a generous portion for this lover of sweets and should have had around 400 calories each. Flavor and texture were perfect!
My cake needed an extra ten minutes to bake. The spices are a great addition to make a rich complex flavored cake. I also cut the butter in the frosting down to one cup for a stronger cream cheese flavor, still with plenty of frosting to use.
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