Spiced Carrot Cake with Cream Cheese Frosting
User Reviews
4.6
Spiced Carrot Cake with Cream Cheese Frosting
Description
Spiced Carrot Cake with Cream Cheese Frosting features a blend of aromatic spices such as cinnamon, allspice, nutmeg, and cloves mixed into a batter with freshly grated carrots and optional additions like pineapple, walnuts, and raisins. The cake is baked in two 9-inch round pans to achieve even layers. The cream cheese frosting is prepared by beating softened cream cheese and butter with confectioners' sugar, vanilla, and a touch of cinnamon, creating a smooth and flavorful finish.
The cake texture is moist and tender thanks to the combination of butter, sugars, and grated carrots, while the spices add warmth and depth. The optional pineapple and nuts contribute extra moisture and crunch. The frosting adds richness and a subtle spice note that harmonizes with the cake's flavors.
This cake is well-suited for dessert occasions and can be stored refrigerated due to the cream cheese frosting. Serving it chilled or at room temperature allows the flavors to meld. It's a substantial cake, good for larger gatherings or if needing leftovers.
Adjusting spice levels, especially cinnamon, allows customization of flavor intensity. Ensuring the cream cheese is well softened prevents lumps in the frosting. The cake keeps well refrigerated for several days when stored airtight, preserving freshness and texture.
Ingredients
Cake
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon I use 3 teaspoons for bolder flavor
- 1 teaspoon ground allspice
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon cloves ground
- 1 cup butter melted and cooled, unsalted
- ¾ cup light brown sugar packed
- ¾ cup granulated sugar
- 3 egg large
- 2 teaspoon vanilla extract
- 3 cups carrot by hand on the coarse blade of a box grater, grated
- 8 ounces pineapple drained well; optional but highly recommended, canned, crushed
- 1 cup walnuts optional and divided, chopped
- ½ cup raisins optional
Cream Cheese Frosting
- 16 ounces cream cheese not lite, very well softened to room temp, brick-style
- 1 cup butter softened, unsalted
- 5 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
Instructions
Cake
- Preheat the oven to 350F. Spray two 9-inch round cake pans with baking spray. Using your fingers or a pasrty brush, make sure the spray covers all inside surfaces of the pans and that they are evenly coated. Add a circle of parchment paper to the bottom of the pans; do not extend it up the sides of the pans. Spray with baking spray, set aside.
- To a large bowl, whisk together the flour, cinnamon, allspice, baking soda, salt, nutmeg, and cloves* (see Notes below); set aside.
- To a large microwave-safe bowl, add the butter and heat to melt, about 1 minute.
- Add the sugars and whisk well to combine, or beat with a handheld electric mixer.
- Add the eggs one at a time, whisking or beating after each addition
- Add the vanilla and whisk or beat to combine.
- Add the dry ingredients to the wet and stir until just combined, scraping down the sides as necessary to incorporate everything well; don't overmix.
- Add the carrots, optional but recommended drained pineapple, half of the walnuts (optional), and the raisins (optional) and stir until everything is incorporated.
- Divide the batter between the two cake pans, lightly smoothing the top with a spatula and bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean, or a few moist crumbs hanging on is okay but no wet batter.
- Allow the cakes to cool for 10 minutes in the pans. Invert the pans and let cool completely on a wire rack. While the cakes cool, make the frosting.
Frosting
- To the bowl of a stand mixer with the paddle attachment or large mixing bowl and handheld electric mixer, add the cream cheese**, butter, and beat on medium until smooth.
- Add the vanilla, confectioners' sugar, cinnamon, and beat to combine starting on low speed at first, and scraping down the sides as necessary. Turn the mixer to medium-high and whip until light and fluffy, about 2 minutes.
Assembling
- Once the cakes are cool, take the parchment paper off the bottoms. Place one of the cakes bottom side down onto your serving platter. There should be very little doming but if there is you can trim off a bit to make it more even.
- Add 1½ cups of the frosting on top of the cake and smooth it out to the edge.
- Invert the second cake and place it bottom side up on top of the frosting.
- Add a crumb coat to the entire cake — meaning add a thin layer of frosting around all the exposed surfaces of the cake to seal in the crumbs.
- Place the cake in the fridge for at least 2 hours to set.
- After chilling, frost with the remaining cream cheese frosting.
- Optionally add the remaining 1/2 cup walnuts along the bottom edge of the cake before slicing and serving.
Notes
- Adjust the cinnamon quantity to suit your taste; more cinnamon gives a bolder carrot cake flavor.
- Make sure the cream cheese is fully softened before making the frosting to avoid lumps.
- Sifting the confectioners' sugar before mixing into the frosting can help achieve a smoother texture.
- Store the cake airtight in the refrigerator for up to 5 days due to the cream cheese frosting.
- Using well-drained pineapple is important to maintain cake moisture without excess liquid.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 881 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 881kcal | 44% |
| Carbohydrates | 101g | 34% |
| Protein | 8g | 16% |
| Fat | 52g | 80% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 20g | 118% |
| Cholesterol | 166mg | 55% |
| Sodium | 359mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 78g | 156% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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