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Spiced Carrot Cake with Cream Cheese Frosting
4.6 from 66 votes

Spiced Carrot Cake with Cream Cheese Frosting

Spiced Carrot Cake with Cream Cheese Frosting combines grated carrots, warm spices like cinnamon and allspice, and optional pineapple, walnuts, and raisins in a moist, tender cake. The cream cheese frosting is smooth and subtly spiced with cinnamon, complementing the cake's rich texture. This layered cake offers a classic carrot cake flavor with a balance of sweetness and spice, suitable for gatherings or special treats.

Prep Time
30 mins
Cook Time
35 mins
Cooling Time
2 hrs 30 mins
Total Time
3 hrs 35 mins
Servings: 12 servings
Calories: 881 kcal
Course: Cake
Cuisine: American

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
    Cup of Yum
  1. 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.
  2. To a large bowl, whisk together the flour, cinnamon, allspice, baking soda, salt, nutmeg, and cloves* (see Notes below); set aside.
  3. To a large microwave-safe bowl, add the butter and heat to melt, about 1 minute.
  4. Add the sugars and whisk well to combine, or beat with a handheld electric mixer.
  5. Add the eggs one at a time, whisking or beating after each addition
  6. Add the vanilla and whisk or beat to combine.
  7. 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.
  8. Add the carrots, optional but recommended drained pineapple, half of the walnuts (optional), and the raisins (optional) and stir until everything is incorporated.
  9. 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.
  10. 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
  1. 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.
  2. 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
  1. 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.
  2. Add 1½ cups of the frosting on top of the cake and smooth it out to the edge.
  3. Invert the second cake and place it bottom side up on top of the frosting.
  4. 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.
  5. Place the cake in the fridge for at least 2 hours to set.
  6. After chilling, frost with the remaining cream cheese frosting.
  7. 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

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%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 881

% 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.