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Spiced Carrot Cake

A moist and flavorful spiced carrot cake with a creamy frosting, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Use a high-quality brand for best results.
  • 2 cups grated carrots Freshly grated carrots will add moisture and natural sweetness.
  • 1 cup granulated sugar I recommend organic sugar for a purer flavor.
  • 1 cup brown sugar Light or dark is fine; dark will add deeper flavor.
  • 1 cup vegetable oil This keeps the cake moist—don’t substitute with butter!
  • 4 large eggs Ensure they are at room temperature for better incorporation.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon The heart of our spice blend.
  • 1/2 teaspoon ground nutmeg Adds warmth and depth.
  • 1/2 teaspoon salt Essential for balancing sweetness.
  • 1 cup chopped walnuts or pecans (optional) Lightly toast them for added flavor.
For the Frosting
  • 8 oz cream cheese, softened Always use full-fat for a rich buttery flavor.
  • 1/2 cup butter, softened Bring to room temperature.
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract Pure vanilla extract is best.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until thoroughly combined.
  3. In another large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, ensuring they’re well mixed after each addition.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Finally, fold in the grated carrots and nuts, if using.
  5. Divide the batter evenly between the prepared cake pans.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Frosting and Serving
  1. For the frosting, beat together the cream cheese and butter until smooth and creamy. Gradually add in the powdered sugar and vanilla extract, mixing until smooth.
  2. Once the cakes are completely cool, spread cream cheese frosting generously between the layers and on top and sides of the cake.
  3. Slice and serve. Enjoy every bite of your labor of love!

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Baking the cakes a day in advance is recommended.