Description
This Spiced Carrot Cake with Cream Cheese Frosting is a moist, flavorful dessert that combines warm spices, grated carrots, nuts, and optional pineapple for added moisture and sweetness. Topped with a smooth and creamy cream cheese frosting, this classic cake is perfect for any occasion and yields 12 generous servings.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 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 or 8 oz)
- Unsalted butter (approx. 115 g or 1/2 cup), softened
- Powdered sugar (about 2 cups or 250 g), gradually added
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 175°C (350°F) to ensure it reaches the proper temperature for even baking.
- Prepare Pans: Grease two 8-inch (20 cm) round cake pans and line the bottoms with parchment paper to prevent sticking and allow easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and salt until well combined.
- Combine Wet Ingredients: In a large bowl, beat granulated sugar, brown sugar, and vegetable oil together until thoroughly mixed. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Incorporate Dry and Wet Mixtures: Gradually fold the dry ingredients into the wet mixture just until combined to avoid overmixing, then gently fold in the grated carrots, nuts, and crushed pineapple if using.
- Bake the Cake: Divide the batter evenly between the prepared pans and bake in the preheated oven for 30 to 35 minutes. To check doneness, insert a toothpick into the center; it should come out clean or with just a few crumbs attached.
- Prepare Frosting: While the cakes cool completely, beat softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar, beating well between additions, then mix in vanilla extract and a pinch of salt.
- Assemble the Cake: Once the cakes are completely cooled, spread a thick layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides evenly for a smooth finish.
Notes
- If you prefer a nut-free cake, simply omit the walnuts or pecans.
- Crushed pineapple adds moisture and a subtle tang; it is optional but recommended for extra flavor.
- Be careful not to overmix the batter once the dry ingredients are added to keep the cake tender.
- Allow the cake layers to cool fully before frosting to prevent the frosting from melting.
- Storing the cake in the refrigerator keeps the cream cheese frosting fresh for several days.
