Description
This Spiced Carrot Cake with Cream Cheese Frosting is a moist, flavorful dessert featuring warm cinnamon, nutmeg, and cloves paired with grated carrots, optional nuts, and pineapple for added texture and sweetness. Baked to perfection and layered with a rich, creamy frosting, it’s a classic treat perfect for any occasion.
Ingredients
Scale
Cake
- 250 g (2 cups) all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 200 g (1 cup) granulated sugar
- 100 g (1/2 cup) brown sugar
- 240 ml (1 cup) vegetable oil
- 4 large eggs (approx. 200 g)
- 2 tsp vanilla extract
- 300 g (3 cups) grated carrots
- 100 g (1 cup) chopped walnuts or pecans (optional)
- 100 g (1 cup) crushed pineapple, drained (optional)
Cream Cheese Frosting
- Softened cream cheese (approx. 225 g / 8 oz)
- Unsalted butter, softened (approx. 115 g / 1/2 cup)
- Powdered sugar (approx. 240 g / 2 cups)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 175°C (350°F) to ensure it reaches the proper baking temperature for the carrot cake.
- Prepare Pans: Grease two 8-inch (20 cm) round cake pans and line the bottoms with parchment paper to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and salt, ensuring even distribution of the leavening agents and spices.
- Combine Wet Ingredients: In a large bowl, beat together granulated sugar, brown sugar, and vegetable oil until well combined. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract for flavor.
- Fold Dry Ingredients into Wet: Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to preserve cake tenderness.
- Add Carrots and Extras: Gently fold in the grated carrots, nuts, and crushed pineapple if using, to incorporate moisture, texture, and flavor into the batter.
- Bake the Cake: Divide the batter evenly between the prepared pans and bake in the preheated oven for 30–35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few crumbs attached.
- Prepare Frosting: While the cakes cool, beat together softened cream cheese and unsalted butter until smooth and creamy. Gradually add powdered sugar, beating until combined. Stir in vanilla extract and a pinch of salt to finish the frosting.
- Assemble and Frost: Once the cakes are completely cool, frost the top of one cake layer, then place the second layer on top. Finish by frosting the top and sides evenly with the cream cheese frosting.
Notes
- Using freshly grated carrots will provide better texture compared to pre-shredded.
- Drain the crushed pineapple well to prevent excess moisture in the batter.
- Chopped walnuts or pecans add a pleasant crunch, but can be omitted for nut-free versions.
- Make sure the cakes are completely cool before frosting to prevent melting.
- Store the cake covered in the refrigerator; it keeps well for up to 4 days.
