Ingredients
Scale
For the Cake Batter
- 2 cups (284g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon fine salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅔ cup (145g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 3 large eggs, at room temperature
- ⅔ cup (160ml) sunflower oil
- ½ cup (120ml) plain full-fat yogurt, at room temperature
- ⅓ cup (80ml) pure maple syrup
- 2 cups (240g) finely grated carrots (from about 3 medium carrots)
- ½ cup (50g) coarsely chopped walnuts
- ½ cup (70g) raisins, soaked in warm water for 10 minutes and drained (optional)
For the Cream Cheese Frosting
- 8 oz (225g) full-fat cream cheese, softened to room temperature
- ½ cup (115g) unsalted butter, softened to room temperature
- 2 cups (240g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- Whisk the dry ingredients in a large bowl: flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and ginger. Set aside.
- Grate the carrots on the fine side of a box grater. You want them finely grated so they melt into the batter rather than creating chunky bits. Measure out 2 cups and set aside.
- Beat the sugars, eggs, oil, yogurt, and maple syrup together in a separate large bowl until well combined and slightly pale, about 2 minutes by hand or 1 minute with a hand mixer.
- Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined. Don’t overmix at this stage or the cake can turn tough.
- Fold in the grated carrots, walnuts, and raisins (if using) until evenly distributed throughout the batter.
- Divide the batter evenly between the two prepared pans and smooth the tops with your spatula.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the edges have just started pulling away from the sides of the pan.
- Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack. Let them cool completely before frosting (at least 1 hour).
- Make the cream cheese frosting by beating the softened cream cheese and butter together until smooth and fluffy, about 2 minutes. Add the sifted powdered sugar, vanilla, and salt, then beat on low until incorporated, then on medium-high until light and creamy.
- Assemble the cake by placing one layer on your serving plate, spreading a generous amount of frosting on top, then stacking the second layer. Frost the top and sides as you like. For a rustic look, don’t fuss over perfectly smooth sides.
- Refrigerate for at least 30 minutes before slicing so the frosting sets and the layers hold together cleanly.
Notes
- Room temperature ingredients matter. Cold eggs and yogurt can cause the batter to seize slightly and won’t incorporate as smoothly. Give them 30 to 60 minutes on the counter before you start.
- Don’t skip lining the pans with parchment. Even with greased pans, carrot cake layers can stick because of the sugar content. Parchment is cheap insurance.
- Make-ahead: The cake layers can be baked a day ahead, wrapped tightly in plastic wrap, and stored at room temperature. The frosting can also be made a day ahead and refrigerated. Bring it to room temperature and give it a quick beat before spreading.
- Storage: Keep the frosted cake covered in the refrigerator for up to 5 days. Let slices come to room temperature for 15 minutes before serving for the best texture.
- Freezing: Unfrosted layers freeze well for up to 2 months. Wrap each layer tightly in plastic, then foil. Thaw overnight in the refrigerator before frosting.
- Scaling: This recipe doubles well for a four-layer celebration cake. Keep baking times the same and bake in batches.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 40 g
- Sodium: 350 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 75 mg