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Spiced Carrot Cake

A moist and flavorful cake that combines the natural sweetness of carrots with the warmth of spices, perfect for any occasion.
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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
  

Main Ingredients
  • 2 cups all-purpose flour For best results, use a quality brand like King Arthur Flour
  • 2 teaspoons baking powder Double-check the expiration date for maximum freshness
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon I prefer Ceylon cinnamon for its subtle sweetness
  • 1/2 teaspoon ground nutmeg Freshly grated nutmeg offers a deeper flavor!
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup vegetable oil Choose a light oil like canola or sunflower
  • 1 cup granulated sugar
  • 1/2 cup brown sugar Dark brown brings richer flavor
  • 4 large eggs Ensure they’re at room temperature for better blending!
  • 3 cups grated carrots Use freshly grated carrots for optimal moisture
  • 1/2 cup chopped walnuts or pecans optional but adds a delightful crunch
  • 1 cup raisins optional but love those bursts of sweetness!
Frosting Ingredients
  • 1 cup cream cheese Full-fat gives the best richness
  • 1/2 cup butter, softened Always let it come to room temperature
  • 4 cups powdered sugar Sifted for a smooth frosting
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In another large bowl, mix together the vegetable oil, granulated sugar, brown sugar, and eggs.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  5. Fold in the grated carrots, nuts, and raisins using a spatula.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. Beat together the cream cheese and softened butter until creamy.
  2. Gradually add in the powdered sugar and vanilla extract, mixing until smooth.
Assembly
  1. Once the cakes are completely cool, stack them and generously frost with cream cheese frosting.
  2. Slice and serve your delicious Spiced Carrot Cake.

Notes

Store in an airtight container at room temperature for up to 3 days; refrigerate for up to 1 week. Can be frozen for up to 3 months.