Spiced Carrot Cake Cream Cheese (Printable)
Moist carrot cake seasoned with warm spices, topped with smooth cream cheese frosting for a delightful treat.
# What You'll Need:
→ Carrot Cake
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 1/2 teaspoons baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground cloves
08 - 1/4 teaspoon ground ginger
09 - 1 cup granulated sugar
10 - 1/2 cup packed light brown sugar
11 - 1 cup vegetable oil
12 - 4 large eggs
13 - 2 teaspoons pure vanilla extract
14 - 3 cups grated carrots (about 4-5 medium carrots)
15 - 1/2 cup chopped walnuts or pecans (optional)
16 - 1/2 cup raisins (optional)
→ Cream Cheese Frosting
17 - 8 ounces cream cheese, softened
18 - 1/2 cup unsalted butter, softened
19 - 2 1/2 cups powdered sugar, sifted
20 - 1 teaspoon pure vanilla extract
21 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a medium bowl.
03 - In a large bowl, beat granulated sugar, brown sugar, and vegetable oil until well combined. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
04 - Gradually fold the dry mixture into the wet ingredients until just combined, avoiding overmixing.
05 - Fold in grated carrots, chopped nuts, and raisins if using.
06 - Distribute batter evenly between pans and smooth surfaces. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
07 - Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - Beat cream cheese and butter until creamy. Gradually add powdered sugar, vanilla extract, and salt, beating until light and fluffy.
09 - Spread frosting on one cake layer, stack second layer on top, then frost top and sides evenly.
10 - Optionally garnish with extra nuts or a light dusting of cinnamon. Slice and serve.
# Expert Advice:
01 -
- The oil keeps the cake so moist it practically melts on your tongue—no dry crumbs, just tender cake and tangy frosting.
- Those warm spices hit you in the best way, making the whole thing feel like comfort without being heavy.
- Cream cheese frosting strikes that perfect balance between sweet and tangy that makes you want another slice immediately.
02 -
- Room temperature ingredients are non-negotiable—cold cream cheese and butter will never whip to that fluffy frosting texture, and cold eggs won't emulsify properly into the batter.
- Don't overmix once you add the dry ingredients; I learned this the hard way with a dense, rubbery cake that tasted good but had the texture of a brick.
- The carrots release water as the cake bakes, which is actually what keeps it moist—don't try to squeeze them dry thinking you're helping.
03 -
- Room temperature ingredients are the foundation of great texture—pull everything out of the fridge 30 minutes before you start baking.
- If you're making this nut-free, add an extra ½ cup of raisins or some diced pineapple for texture; the nuts aren't just about crunch, they're about preventing the cake from feeling one-dimensional.