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.
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.
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This cake was good, not great. I followed the recipe exactly as written. I find that for carrot cakes I tend to like them to have a lot of spice, flavor. Not that this cake was bland, I just want ed more flavor. There is another recipe for a carrot cake that has allspice and cloves along with the spices in this recipe - I'll try this one next time.
This is THE most awesome cake - this was the finish for our Sunday night dinner , I made it the day before and refrigerated - bringing it up to room temperature in the afternoon... it was a hit for sure.
I have added this recipe to my ‘go to’ recipe collection. It is now a staple for me. Like other reviewers I added slightly toasted chopped pecans to the top - so pretty. But really , it’s a must try - it is exquisite.
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 :)
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