Indulge your senses with a slice of heaven—our Spiced Carrot Cake with Cream Cheese Frosting! This delightful American classic combines the warm, comforting flavors of cinnamon and nutmeg with the natural sweetness of grated carrots, creating a moist and flavorful cake that will have everyone coming back for seconds. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to impress. Plus, with just 50 minutes from start to finish, you’ll be enjoying this delectable dessert in no time. Ready to elevate your baking game? Let’s dive into the recipe!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1/4 cup butter, softened
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk dry ingredients together until well blended.
- In a separate bowl, mix vegetable oil and eggs until smooth and fully incorporated. Pour the wet ingredients into the dry ingredient mixture and stir until just combined.
- Fold in grated carrots, ensuring they are evenly distributed throughout the batter. Mix gently to avoid overmixing, which can result in a dense cake.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool completely in the pan on a wire rack, approximately 1 hour.
- For the cream cheese frosting, beat softened cream cheese and butter in a mixing bowl until smooth and creamy.
- Gradually add powdered sugar, mixing on low speed until fully incorporated and the frosting is smooth and spreadable.
- Once the cake is completely cooled, spread the cream cheese frosting evenly over the top using an offset spatula.
- Optional: Garnish with chopped nuts or a light dusting of cinnamon if desired. Slice into 12 equal servings.
Tips
- Prep Your Pan: Make sure to grease and flour your baking pan thoroughly to prevent the cake from sticking. You can also line the bottom with parchment paper for extra assurance.
- Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake, so be gentle when folding in the grated carrots.
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the recommended baking time. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Cool Completely: Allow the cake to cool completely in the pan before frosting. This prevents the cream cheese frosting from melting and sliding off.
- Frosting Perfection: For a smooth and creamy frosting, ensure your cream cheese and butter are at room temperature before mixing. Gradually add the powdered sugar to avoid a messy kitchen!
- Garnish for Flair: For an extra touch of elegance, consider garnishing with chopped nuts or a sprinkle of cinnamon on top of your frosted cake.
- Storage Tips: If you have leftovers (which is unlikely!), store the cake in an airtight container in the refrigerator for up to a week. It can also be frozen for longer storage—just make sure to wrap it well!
Nutrition Facts
Calories: 520kcal
Carbohydrates: 68g
Protein: 6g
Fat: 28g
Saturated Fat: 8g
Cholesterol: 85mg
