Spiced Carrot Cake with Cream Cheese Frosting Recipe

There’s something undeniably comforting about a slice of carrot cake, especially when it’s warm, fragrant, and topped with a luscious cream cheese frosting. This spiced carrot cake is perfect for cozy autumn afternoons, family gatherings, or simply treating yourself after a long day. The blend of warm spices like cinnamon, nutmeg, and ginger creates a nostalgic aroma that fills the kitchen, evoking memories of homemade baked goods from childhood.

This recipe draws inspiration from the classic carrot cakes passed down through generations, with a modern twist that balances moist, tender cake layers with a rich, tangy frosting. Whether you’re baking for a holiday celebration, a birthday, or a quiet weekend indulgence, this spiced carrot cake promises to delight every palate. Each bite is a harmonious mix of sweetness, spice, and creaminess, making it a dessert that’s as visually appealing as it is delicious.

Ingredients

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1/2 cup granulated sugar

• 1/2 cup packed brown sugar

• 1 cup vegetable oil

• 4 large eggs

• 2 teaspoons vanilla extract

• 3 cups finely grated carrots

• 1 cup chopped walnuts or pecans (optional)

• 1/2 cup crushed pineapple, drained

• 1/2 cup shredded coconut (optional)

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened

• 1/2 cup unsalted butter, softened

• 4 cups powdered sugar

• 2 teaspoons vanilla extract

Directions

1. Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Proper preheating is essential to ensure even baking and a tender crumb. While the oven warms up, prepare your cake pans. Grease two 9-inch round cake pans thoroughly with butter or nonstick spray, then lightly dust them with flour to prevent the cakes from sticking. For an extra-easy release, line the bottom of each pan with parchment paper. This small step will make removing the cakes from the pans seamless and prevent any frustration or broken layers later on.

2. Prepare the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and the warm spices: cinnamon, nutmeg, ginger, and cloves. Whisking not only combines these ingredients but also helps to aerate the flour, which can contribute to a lighter cake texture. Take a moment to inhale the spices—they create a fragrant base for the cake that will fill your kitchen with a cozy, inviting aroma. Ensuring that the spices are evenly distributed guarantees that every bite of cake has consistent flavor, avoiding pockets of overly spiced or bland sections.

3. Mix the Wet Ingredients

In a separate large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Use a hand mixer or stand mixer to beat these ingredients together until well combined. Gradually add the eggs one at a time, mixing thoroughly after each addition. This step helps to emulsify the batter, giving it a smooth, creamy consistency. Finally, stir in the vanilla extract, which enhances the overall flavor of the cake and complements the warm spices perfectly. The wet mixture should be slightly thick but pourable, forming the foundation for the tender carrot cake layers.

4. Combine Wet and Dry Ingredients

Next, gradually incorporate the dry ingredients into the wet mixture. Use a spatula or mixer on low speed and mix just until the flour disappears. Overmixing can develop the gluten in the flour too much, leading to a dense, heavy cake rather than a light, moist texture. The goal is a smooth, cohesive batter that still has some airiness, ensuring that the finished cake rises beautifully in the oven.

5. Fold in Add-Ins

Once your batter is combined, it’s time to fold in the special ingredients that make this carrot cake truly remarkable. Gently fold in the grated carrots, which provide natural sweetness and moisture, as well as the optional chopped nuts, crushed pineapple, and shredded coconut. These ingredients add layers of flavor and texture, giving the cake bursts of crunch and tropical sweetness. Folding carefully preserves the airiness of the batter while evenly distributing the add-ins, making each slice a delightful experience.

6. Bake the Cake

Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula to ensure even baking. Place the pans in the preheated oven and bake for 25-30 minutes. Start checking at around 25 minutes by inserting a toothpick in the center of each cake; it should come out clean or with just a few crumbs attached. Baking times may vary slightly depending on your oven, so keep a close eye to avoid overbaking. Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack. This short cooling period helps the cakes firm up slightly, making them easier to handle without breaking.

7. Prepare the Cream Cheese Frosting

While the cakes cool, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, to prevent clumping and ensure a silky texture. Mix in the vanilla extract for additional depth of flavor. The frosting should be thick enough to hold its shape when spread but soft enough to pipe for decorative touches. Taste and adjust sweetness as needed, keeping in mind that the frosting should balance the spiced cake layers.

8. Assemble the Cake

Once the cakes have cooled completely, it’s time to assemble. Place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting evenly across the top. Carefully place the second layer on top, ensuring it aligns properly. Frost the top and sides of the cake evenly with the remaining frosting. For an extra touch, garnish with additional chopped nuts, a sprinkle of cinnamon, or even some shredded coconut to create a visually appealing finish.

9. Chill Before Serving

For the best results, refrigerate the assembled cake for at least one hour before serving. Chilling allows the frosting to set properly and gives the flavors time to meld together, enhancing the overall taste. When ready to serve, slice with a sharp knife, wiping the blade clean between cuts for neat slices. Each piece reveals the moist, spiced layers and creamy frosting, making it a show-stopping dessert for any occasion.

Tips for the Perfect Spiced Carrot Cake

1. Grate the Carrots Finely: Using finely grated carrots ensures even distribution throughout the batter, keeping the cake moist without large, fibrous chunks.

2. Room Temperature Ingredients: Eggs, butter, and cream cheese should be at room temperature for a smoother batter and frosting.

3. Avoid Overmixing: Overmixing the batter can cause the cake to be tough. Fold gently until just combined.

4. Moisture Matters: Pineapple and shredded coconut contribute extra moisture, but they are optional if you prefer a lighter texture.

5. Adjust Sweetness: Taste your frosting before applying. You can add more powdered sugar if you prefer a sweeter frosting or a touch of lemon zest for a tangy contrast.

6. Storage: Store leftover cake covered in the refrigerator for up to five days. The flavors improve after a day as the spices deepen.

Variations to Try

• Mini Carrot Cupcakes: Divide the batter into muffin tins and bake for 18-22 minutes to create individual cupcakes. Top with frosting and a sprinkle of chopped nuts.

• Layered Carrot Cake: For an extra impressive presentation, bake the cake in three layers instead of two and spread frosting between each layer.

• Spiced Carrot Loaf: Bake the batter in a loaf pan for a cozy breakfast treat. Adjust baking time to 50-60 minutes.

• Nut-Free Option: Omit the nuts for those with allergies. You can also replace them with seeds like sunflower or pumpkin seeds for added texture.

Why This Carrot Cake Works

This spiced carrot cake achieves a delicate balance between sweetness, spice, and moisture. The combination of grated carrots, pineapple, and optional coconut and nuts ensures the cake is tender without being heavy. The warm spices are aromatic yet subtle, enhancing the natural sweetness of the carrots. Paired with a smooth cream cheese frosting, each bite offers a satisfying contrast of flavors and textures that makes this cake stand out from ordinary desserts.

The frosting is creamy and slightly tangy, complementing the sweetness of the cake perfectly. Cream cheese and butter are beaten together to achieve a smooth, luxurious texture, while vanilla extract adds a depth of flavor that rounds out the spices in the cake. Whether served at a holiday dinner, a birthday party, or as a simple weekend treat, this cake leaves a lasting impression.

Serving Suggestions

1. Afternoon Tea: Pair slices of this carrot cake with a cup of spiced tea or coffee for a cozy afternoon pick-me-up.

2. Celebratory Dessert: Top with fresh fruit, such as berries or orange slices, for an elegant presentation at family gatherings or celebrations.

3. Holiday Tables: The warm spices make it a natural addition to Thanksgiving, Christmas, or any autumn-inspired menu.

4. Gift Idea: Slice, wrap, and present as a homemade gift for friends, neighbors, or coworkers—it’s a thoughtful, delicious treat.

Frequently Asked Questions

Can I make this cake ahead of time?
Yes, you can bake the cake a day or two in advance. Keep it wrapped in plastic wrap at room temperature or refrigerate. Frosting is best applied the day of serving for freshness.

Can I freeze carrot cake?
Absolutely. Wrap cooled, unfrosted cake layers tightly in plastic wrap and aluminum foil. Freeze for up to three months. Thaw in the refrigerator before frosting. Frosted cake can also be frozen, but the texture of the frosting may slightly change.

What can I use instead of walnuts or pecans?
If you prefer nut-free options, seeds such as pumpkin or sunflower work well. You can also omit them entirely; the cake remains moist and flavorful.

Can I make this gluten-free?
Yes, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour. Ensure that the baking powder you use is also gluten-free.

Spiced Carrot Cake with Cream Cheese Frosting Recipe

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• Author: Michelle Davis
• Total Time: 50 minutes
• Yield: 12 servings 1x

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Description

A cozy, aromatic carrot cake bursting with warm spices and topped with smooth, tangy cream cheese frosting. Perfect for autumn gatherings, weekend treats, or special celebrations, this cake is moist, flavorful, and irresistibly comforting. Inspired by traditional carrot cake recipes, it combines grated carrots, pineapple, and optional nuts or coconut for a layered texture and rich taste. Every bite is a balance of spice, sweetness, and creamy frosting that’s sure to impress family and friends.

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Ingredients

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Ingredients

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1/2 cup granulated sugar

• 1/2 cup packed brown sugar

• 1 cup vegetable oil

• 4 large eggs

• 2 teaspoons vanilla extract

• 3 cups finely grated carrots

• 1 cup chopped walnuts or pecans (optional)

• 1/2 cup crushed pineapple, drained

• 1/2 cup shredded coconut (optional)

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened

• 1/2 cup unsalted butter, softened

• 4 cups powdered sugar

• 2 teaspoons vanilla extract

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Instructions

• Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.

• In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.

• In a separate large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time, then stir in the vanilla extract until smooth and creamy.

• Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake light and tender.

• Gently fold in the grated carrots, chopped nuts, crushed pineapple, and shredded coconut if using, ensuring even distribution throughout the batter.

• Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

• For the frosting, beat the cream cheese and butter together in a large bowl until smooth. Gradually add powdered sugar, one cup at a time, until fully incorporated, then mix in the vanilla extract.

• Place one cooled cake layer on a serving plate. Spread a generous amount of frosting on top. Carefully place the second layer on top and frost the top and sides of the cake evenly. Optionally, garnish with chopped nuts or a light dusting of cinnamon.

• Chill the assembled cake in the refrigerator for at least one hour before serving to allow the frosting to set and flavors to meld. Slice and enjoy.

Notes

• Grate the carrots finely for a tender texture.

• Room temperature eggs, butter, and cream cheese ensure smooth batter and frosting.

• Store leftover cake in an airtight container in the refrigerator for up to five days.

• Optional add-ins like nuts, pineapple, or coconut enhance flavor and moisture but can be omitted if desired.

• Prep Time: 20 minutes
• Cook Time: 30 minutes

Michelle Davis