Moist Spiced Carrot Cake (Printable)

Moist spiced carrot cake with creamy frosting, ideal for celebrations or comforting indulgence.

# Ingredient List:

→ Cake

01 - 2 cups all-purpose flour (250 g)
02 - 2 teaspoons baking powder
03 - 1½ teaspoons baking soda
04 - 1 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - ½ teaspoon ground nutmeg
07 - ½ teaspoon ground ginger
08 - 1 cup granulated sugar (200 g)
09 - ½ cup light brown sugar, packed (100 g)
10 - 1 cup vegetable oil (240 ml)
11 - 4 large eggs, at room temperature
12 - 2 teaspoons pure vanilla extract
13 - 3 cups finely grated carrots (300 g)
14 - 1 cup chopped walnuts or pecans (100 g), optional
15 - ½ cup raisins (80 g), optional

→ Cream Cheese Frosting

16 - 8 ounces cream cheese, softened (225 g)
17 - ½ cup unsalted butter, softened (115 g)
18 - 2 cups powdered sugar, sifted (240 g)
19 - 1 teaspoon pure vanilla extract
20 - Pinch of salt

# Steps:

01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
03 - In a large bowl, whisk granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well blended.
04 - Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
05 - Fold in grated carrots and, if desired, nuts and raisins until evenly distributed.
06 - Evenly pour batter into prepared pans and smooth the surfaces.
07 - Bake for 40 to 45 minutes or until a toothpick inserted in the center exits clean.
08 - Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
09 - Beat cream cheese and butter together until smooth. Add powdered sugar, vanilla, and salt; beat until light and fluffy.
10 - Spread a layer of frosting on one cake layer, top with the second, then frost the top and sides evenly.
11 - Decorate with additional nuts or carrot shavings if preferred.

# Expert Advice:

01 -
  • The cake stays impossibly moist for days, thanks to all that grated carrot hiding inside—it's like having a secret ingredient that no one can quite identify.
  • That cream cheese frosting isn't just pretty; it's the kind of tangy, sweet contrast that makes you want another slice before the first one's even finished.
  • It's elegant enough for celebrations but comforting enough to bake on a random Tuesday when you just need something good in your kitchen.
02 -
  • Room temperature ingredients are non-negotiable for the frosting—if your cream cheese and butter are cold, they'll split and become grainy no matter how long you beat them, and there's no fixing it once that happens.
  • Grate your carrots as finely as you can manage; thick shreds won't blend into the cake's crumb and will feel stringy instead of disappearing into each slice like they should.
  • Your cake isn't truly done until it's completely cooled before frosting—warm cake will melt the frosting, and you'll end up with a sliding, unpleasant mess, which I learned the hard way at my cousin's shower.
03 -
  • If you're adding nuts and raisins, dry them lightly in a skillet before folding them in—this awakens their flavor and prevents them from sinking to the bottom of the cake.
  • Don't let the frosting get too warm while you're spreading it; if it becomes soft and starts sliding, pop the whole cake in the fridge for 15 minutes to firm everything up, then continue.

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