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Carrot Spice Cake

A delightful and moist carrot spice cake infused with warm spices and topped with luscious cream cheese frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.75 cups 1 3/4 cups all-purpose flour Use a good quality brand like King Arthur or Gold Medal for consistent results.
  • 1 tsp 1 tsp baking powder
  • 0.5 tsp 1/2 tsp baking soda
  • 0.5 tsp 1/2 tsp salt Enhances flavor.
  • 1.5 tsp 1 1/2 tsp ground cinnamon Adds warmth.
  • 0.5 tsp 1/2 tsp ground ginger
  • 0.25 tsp 1/4 tsp ground nutmeg
  • 0.125 tsp 1/8 tsp ground cloves
  • 0.75 cups 3/4 cup light brown sugar For rich, caramel-like sweetness.
  • 0.5 cups 1/2 cup granulated sugar
  • 0.75 cups 3/4 cup vegetable oil Keeps the cake moist.
  • 3 large 3 large eggs, room temperature Blend more easily into the batter.
  • 2 cups 2 cups finely grated carrots Freshly grated is key for flavor and moisture.
  • 0.5 cups 1/2 cup chopped walnuts or pecans (optional) Recommended for crunch!
  • 0.5 cups 1/2 cup raisins (optional) If you enjoy bursts of sweetness!
  • 1 tsp 1 tsp vanilla extract
For the Frosting
  • 8 oz 8 oz cream cheese, room temperature Gives frosting velvety richness.
  • 0.5 cups 1/2 cup unsalted butter, room temperature Softened for easy blending.
  • 2 cups 2 cups powdered sugar, sifted To ensure a smooth frosting.
  • 1 tsp 1 tsp vanilla extract For extra depth.
  • pinch Pinch of salt Balances sweetness.

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.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Set aside.
  3. In another bowl, whisk together light brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and creamy.
  4. Gradually add dry ingredients to wet mixture, stirring until just combined. Avoid overmixing.
  5. Gently fold in grated carrots, chopped nuts, and raisins (if using).
Baking
  1. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
Frosting
  1. For the frosting, beat cream cheese and butter together until smooth; gradually add sifted powdered sugar, vanilla extract, and a pinch of salt.
  2. Once the cake is completely cool, frost generously with cream cheese frosting and dust with a sprinkle of cinnamon.

Notes

For the best texture, ensure your eggs and butter are at room temperature. Feel free to adjust nuts or fruits to taste.