Spice Carrot Cake Recipe
This Spice Carrot Cake recipe blends warm spices like cinnamon, nutmeg, and cloves with shredded carrots for a moist, flavorful dessert. Made with flour, sugar, eggs, and oil, it can include optional nuts or raisins. The rich spices enhance the sweetness of the carrots. Often topped with cream cheese frosting, it's perfect for celebrations.
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
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 |
