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Carrot Spice Cake

A warm, spiced Carrot Spice Cake with a rich cream cheese frosting that honors family traditions and brings comfort to every occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 1 3/4 cups all-purpose flour Use high-quality flour for the best texture. Gluten-free alternatives can work too.
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon Adjust to taste.
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
Wet ingredients
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup vegetable oil Substitute with applesauce or melted coconut oil for a lighter flavor.
  • 3 large eggs, room temperature Ensures better emulsion and fluffiness.
  • 2 cups finely grated carrots Fresh carrots yield the best sweetness.
  • 1/2 cup chopped walnuts or pecans Optional, can be omitted for nut-free version.
  • 1/2 cup raisins Optional.
  • 1 tsp vanilla extract
Frosting ingredients
  • 8 oz cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 2 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • Pinch salt For best results, ensure all ingredients are at room temperature.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
  2. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
  3. In another bowl, whisk the brown sugar, granulated sugar, vegetable oil, eggs, and vanilla until smooth and blended.
  4. Gradually add the dry mixture to the wet mixture, stirring until just combined. Avoid overmixing to maintain the cake's tenderness.
  5. Fold in the finely grated carrots, nuts, and raisins (if using) until evenly distributed throughout the batter.
Baking
  1. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Frosting
  1. In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
  2. Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
  3. Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Dust lightly with cinnamon before serving.

Notes

This cake can be stored at room temperature for 1-2 days, or refrigerate for up to a week. Can be frozen for up to 3 months.