Moist spiced carrot cake (Printable)
Warmly spiced carrot cake with walnuts and smooth cream cheese frosting for festive enjoyment.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 1/2 teaspoons baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground cloves
08 - 1/4 teaspoon ground ginger
→ Wet Ingredients
09 - 1 cup vegetable oil
10 - 1 1/4 cups granulated sugar
11 - 1/2 cup light brown sugar, packed
12 - 4 large eggs
13 - 2 teaspoons pure vanilla extract
→ Vegetables & Add-ins
14 - 3 cups grated carrots
15 - 1 cup chopped walnuts (optional)
16 - 1/2 cup raisins (optional)
→ Cream Cheese Frosting
17 - 8 oz cream cheese, softened
18 - 1/2 cup unsalted butter, softened
19 - 2 cups powdered sugar, sifted
20 - 1 teaspoon vanilla extract
21 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl.
03 - Beat vegetable oil with granulated and brown sugars until combined. Add eggs one at a time, beating well after each. Stir in vanilla extract.
04 - Gently fold the dry mixture into the wet until just combined.
05 - Fold in grated carrots, walnuts, and raisins if using.
06 - Divide batter evenly between prepared pans and smooth tops. Bake 40–45 minutes or until a toothpick inserted in center emerges clean. Cool in pans 15 minutes, then transfer to wire rack to cool completely.
07 - Beat cream cheese and butter until creamy. Gradually add powdered sugar, vanilla, and salt; beat until smooth and fluffy.
08 - Spread frosting between cake layers and over top and sides once cakes are fully cooled. Optionally garnish with extra walnuts.
# Cooking Tips:
01 -
- The cake stays impossibly moist for days, thanks to the oil and fresh grated carrots, so you can bake it ahead without worry.
- Those warm spices create a depth of flavor that makes people ask for the recipe before they even finish their first bite.
- The cream cheese frosting is thick, tangy, and beautifully balances the sweetness of the cake—it's the partnership that makes this special.
02 -
- Room temperature ingredients matter more than you think. Cold eggs and cream cheese won't incorporate smoothly, and you'll end up with a lumpy frosting. Take them out of the fridge 30 minutes before you start.
- Don't frost the cake until it's completely cool. Warm cake will melt the frosting and make it slide off. I learned this the hard way at my first dinner party.
- Fresh spices are non-negotiable. If your cinnamon is pale and smells like nothing, your cake will taste flat. Buy new ones and store them away from heat and light.
03 -
- If your frosting seems too soft even after chilling, add a tablespoon more powdered sugar. If it's too stiff, add a tiny splash of milk and beat it in until it's spreadable again.
- The secret to a really professional look is using an offset spatula dipped in warm water and wiped dry. It glides over the frosting like magic.
- Make a double batch and freeze one entire frosted cake. It thaws beautifully and is one of the best things you can do for your future self.