Spice carrot cake recipe is a rich, moist dessert made using freshly grated carrots, warm spices like cinnamon, nutmeg, and ginger, and finished with a thick layer of cream cheese frosting.
The flavor is deep, sweet, and spiced just right, balanced by the natural earthiness of carrots. Creating spice carrot cake recipe and exploring flavors like this is what I do daily.
This version stands out because of its texture, depth of spice, and optional additions like walnuts and raisins. Carrot-based desserts date back to medieval times when sweeteners were scarce.
Today, I’m walking you through each step of making this classic from scratch.
Why You’ll Love This Recipe
You’ll love this spice carrot cake recipe because it brings together everything a comforting dessert should offer moist texture, rich spice flavor, and a creamy, tangy frosting that ties it all together.
The finely grated carrots melt into the cake, making each bite tender and flavorful without being overly sweet. It’s a reliable recipe that bakes evenly and holds together beautifully, whether you serve it in a simple sheet pan or layer it up for something more elegant.
Optional add-ins like toasted nuts or raisins allow for personalization, but even on its own, this spice carrot cake recipe delivers a warm, nostalgic flavor that satisfies.
How To Prepare Spice Carrot Cake Recipe?
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: About 1 hour 5 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Kitchen Utensils Needed
- Two mixing bowls (large and medium)
- Whisk or hand mixer
- Rubber spatula
- Measuring cups and spoons
- Box grater or food processor (for grating carrots)
- Two 9-inch round cake pans
- Wire rack (for cooling)
- Electric mixer (for frosting)
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves (optional)
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar (light or dark)
- 1 cup vegetable oil (or canola oil)
- 4 large eggs
- 2 cups finely grated carrots (firmly packed)
- 1 cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz (1 block) cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch pan or line two 9-inch round cake pans with parchment paper and lightly grease them. Set aside.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together flour, cinnamon, nutmeg, ginger, cloves (if using), baking soda, baking powder, and salt. This will evenly distribute the spices and leavening agents.
Step 3: Combine the Wet Ingredients
In another bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and well combined. The mixture should look glossy and thick.
Step 4: Add Carrots and Optional Ingredients
Fold the grated carrots into the wet mixture. If you’re using nuts and raisins, stir them in at this stage. They add texture and extra flavor to the cake.
Step 5: Combine Wet and Dry
Gradually mix the dry ingredients into the wet mixture using a spatula or wooden spoon. Stir just until combined—do not overmix. The batter will be thick and dense, which is perfect.
Step 6: Bake the Cake
Pour the batter evenly into the prepared pan(s). Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Step 7: Make the Frosting and Finish
In a bowl, beat the softened cream cheese and butter together until creamy. Add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy and smooth. Once the cake is completely cool, spread the frosting evenly over the top (and sides, if layered). Slice and enjoy!
Baking Notes
Use freshly grated carrots for the best texture pre-shredded store-bought carrots are often too dry. If layering the cake, you may want to double the frosting recipe for a generous filling and outer layer. You can make this cake a day ahead flavors intensify overnight.
Nutrition Facts Of Spice Carrot Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 490 |
| Fat | 28g |
| Saturated Fat | 8g |
| Carbohydrates | 55g |
| Sugar | 38g |
| Protein | 5g |
| Fiber | 2g |
| Sodium | 300mg |
Why My Recipe Works
My spice carrot cake recipe works because every ingredient is carefully balanced for flavor, texture, and consistency. The combination of brown and white sugars adds depth and moisture, while the oil keeps the cake soft and tender even days after baking.
A precise mix of warm spices enhances the natural sweetness of the carrots without overpowering them. Grating the carrots finely helps them blend smoothly into the batter, giving the cake structure and a subtle sweetness.
The baking soda and baking powder create the perfect rise, and the cream cheese frosting adds a cool, creamy contrast that complements the spiced crumb perfectly.
Serving Suggestions
Serve this spice carrot cake recipe slightly chilled or at room temperature to enjoy the full flavor of the spices and cream cheese frosting. It pairs beautifully with a cup of black coffee, chai tea, or even a glass of cold milk.
For a festive touch, garnish slices with extra chopped nuts or a light dusting of cinnamon. This cake also works well as a dessert for special occasions or afternoon treats, and it can be cut into smaller squares for easy sharing at gatherings.
Leftovers keep well in the fridge, making spice carrot cake recipe a great make-ahead option for busy days.
Health Benefits
This spice carrot cake recipe offers some surprising health benefits thanks to its key ingredients. Carrots provide a good dose of vitamin A and antioxidants, which support eye health and boost the immune system.
The nuts add healthy fats, protein, and fiber, which help keep you full longer and support heart health. Using oil instead of butter keeps the cake moist with healthier unsaturated fats.
While it is still a sweet treat, the spices like cinnamon and ginger have anti-inflammatory properties and may help regulate blood sugar.
Overall, this spice carrot cake recipe can be enjoyed as a delicious dessert that includes a few nourishing elements.
Expert Tips And Tricks
1. Using a fine grater ensures the carrots blend seamlessly into the batter, creating a moist texture without large chunks. Uniform pieces also help the cake bake evenly.
2. Mix just until the dry ingredients are incorporated. Overmixing can develop gluten and make the cake dense or tough, so gentle folding is key.
3. Make sure eggs, cream cheese, and butter are at room temperature before mixing. This helps the ingredients blend smoothly, giving the cake and frosting a better texture.
4. Ovens vary, so start checking the cake about 5 minutes before the recommended baking time. Insert a toothpick in the center—if it comes out with a few moist crumbs, it’s ready.
5. Applying cream cheese frosting on a warm cake can cause it to melt and slide off. Let the cake cool fully on a wire rack for the best results.
6. Keep the cake covered in the fridge to maintain moisture and prevent the frosting from drying out. Bring slices to room temperature before serving to enjoy full flavors.
7. Feel free to adjust the spice quantities. If you prefer a stronger ginger kick or more cinnamon warmth, tweak the amounts to suit your palate.
Tips And Variations
◆ Toast the Nuts: Before adding walnuts or pecans, toast them lightly in a dry pan. This brings out their flavor and adds a nice crunch.
◆ Use Fresh Spices: For the best aroma and taste, use freshly ground cinnamon, nutmeg, and ginger instead of pre-ground versions.
◆ Add Pineapple: Mix in about ½ cup of crushed pineapple (drained) to the batter for extra moisture and a subtle tropical twist.
◆ Swap Oils: Try using melted coconut oil or light olive oil instead of vegetable oil for a different flavor profile.
◆ Make It Gluten-Free
Replace the all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum for structure, to accommodate dietary needs.
Proper Storage
For best results, store the spice carrot cake recipe covered tightly with plastic wrap or in an airtight container in the fridge. The cream cheese frosting keeps it moist, but refrigeration is essential to prevent spoilage.
When ready to enjoy, let the spice carrot cake recipe sit at room temperature for about 30 minutes to soften the frosting and bring out the flavors.
If you need to keep it longer, you can freeze the unfrosted cake layers wrapped well and frost them after thawing. This way, the cake stays fresh and delicious every time.
FAQs Spice Carrot Cake Recipe
Can I make this cake without nuts or raisins?
Absolutely. Nuts and raisins are optional additions. Leaving them out won’t affect the cake’s texture or flavor much, so feel free to skip if you prefer.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs (not wet batter), the cake is ready.
Can I use a different type of oil instead of vegetable oil?
Yes, you can substitute with canola, melted coconut oil, or even light olive oil. Each oil will slightly change the flavor and texture but won’t affect the overall result.
How long does the cake stay fresh?
When stored properly in the fridge, the cake with frosting stays fresh for up to 5 days. Unfrosted cake lasts about 2 days at room temperature or up to a week refrigerated.
Can I make this cake gluten-free?
Yes. Use a gluten-free flour blend that contains xanthan gum for best results. Be gentle when mixing to avoid a dense texture.
Concluion
This spice carrot cake recipe is truly a delight to make and even more enjoyable to eat. I found it easy to follow and the results were a delicious success every time.
I’m sharing this spice carrot cake recipe so others can experience the same joy and satisfaction that comes from baking something homemade and flavorful.
I hope you give spice carrot cake recipe a try soon and enjoy every bite as much as I do. Happy baking, and may this spice carrot cake recipe bring warmth and sweetness to your table!
Check out these other carrot cake recipes!
Famous Edward Delling Williams Carrot Cake Recipe
Traditional Jamaican Carrot Cake Recipe
Julie Chrisley Carrot Cake Recipe – Best Delicious
5 Ingredient Carrot Cake Recipe – Easy 4 Steps
Simple Carrot Cake Recipe Without Frosting
Spice Carrot Cake Recipe
Equipment
- Two mixing bowls (large and medium)
- Whisk or hand mixer
- Rubber spatula
- Measuring cups and spoons
- Box grater or food processor (for grating carrots)
- Two 9-inch round cake pans
- Wire rack (for cooling)
- Electric mixer (for frosting)
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves optional
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar light or dark
- 1 cup vegetable oil or canola oil
- 4 large eggs
- 2 cups finely grated carrots firmly packed
- 1 cup chopped walnuts or pecans optional
- ½ cup raisins optional
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz 1 block cream cheese, softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Step 1: Prep the Oven and Pan
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch pan or line two 9-inch round cake pans with parchment paper and lightly grease them. Set aside.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together flour, cinnamon, nutmeg, ginger, cloves (if using), baking soda, baking powder, and salt. This will evenly distribute the spices and leavening agents.
Step 3: Combine the Wet Ingredients
- In another bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and well combined. The mixture should look glossy and thick.
Step 4: Add Carrots and Optional Ingredients
- Fold the grated carrots into the wet mixture. If you’re using nuts and raisins, stir them in at this stage. They add texture and extra flavor to the cake.
Step 5: Combine Wet and Dry
- Gradually mix the dry ingredients into the wet mixture using a spatula or wooden spoon. Stir just until combined—do not overmix. The batter will be thick and dense, which is perfect.
Step 6: Bake the Cake
- Pour the batter evenly into the prepared pan(s). Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Step 7: Make the Frosting and Finish
- In a bowl, beat the softened cream cheese and butter together until creamy. Add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy and smooth. Once the cake is completely cool, spread the frosting evenly over the top (and sides, if layered). Slice and enjoy!
Notes
Nutrition Facts Of Spice Carrot Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 490 |
| Fat | 28g |
| Saturated Fat | 8g |
| Carbohydrates | 55g |
| Sugar | 38g |
| Protein | 5g |
| Fiber | 2g |
| Sodium | 300mg |
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.