Claire Saffitz Carrot Cake Recipe | Best Spices

Claire Saffitz carrot cake recipe features rich spices, fresh ginger, and a tender crumb packed with grated carrots and toasted nuts.

I made this Claire Saffitz carrot cake recipe because I admire Claire’s precise approach and wanted a cake that balances sweetness and texture.

The main specialty of this Claire Saffitz carrot cake recipe is its moist interior and tangy cream cheese frosting that enhances every bite.

I will now show up and show step-by-step how to prepare this delicious Claire Saffitz carrot cake recipe from mixing the batter to frosting the layers for a satisfying, homemade dessert that feels comforting and elevated.

Why My Recipe Works

This Claire Saffitz carrot cake recipe works because each ingredient and step is carefully balanced to create a moist, flavorful, and tender cake.

The use of both brown and granulated sugars provides depth and moisture. Buttermilk adds a slight tang and reacts with baking soda for a lighter texture.

Fresh ginger boosts the spice level without overpowering. Grated carrots bring natural sweetness and structure. The oil keeps the cake soft even after chilling.

Toasted nuts add crunch and contrast. The cream cheese frosting is rich, smooth, and not overly sweet, complementing the spiced layers for a well-rounded dessert.

How To Prepare Claire Saffitz Carrot Cake Recipe?

Recipe Details

Preparation Time: 30 minutes

Cooking Time: 60 minutes

Total Time: 1 hour 30 minutes

Course: Dessert

Cuisine: American

Yield: One 9-inch 3-layer cake

Kitchen Utensils Needed

• Large mixing bowls
• Electric mixer or stand mixer
• Measuring cups and spoons
• Box grater or food processor (for grating carrots)
• Rubber spatula
• 9-inch cake pans (x3)
• Cooling racks
• Whisk

Ingredients

For the Cake:

• 3/4 cup packed dark brown sugar
• 3/4 cup granulated sugar
• 1 cup buttermilk, room temperature
• 1 tablespoon finely grated fresh ginger
• 2 teaspoons Diamond Crystal kosher salt (or 1 ½ teaspoons table salt)
• 4 large eggs, room temperature
• 2 1/2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 cups pecan or walnut pieces/halves
• 1 pound carrots, coarsely grated (about 3 cups)
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup neutral oil (vegetable or grapeseed)

For the Cream Cheese Frosting:

• 1 pound full-fat cream cheese (Philadelphia preferred), room temperature
• 2 sticks unsalted butter (1 cup), room temperature
• Generous pinch kosher salt
• 1 pound powdered sugar (about 3½ cups), sifted if clumpy
• 2 teaspoons vanilla extract

Instructions

1. Start with the Oven and Pans

Go ahead and preheat your oven to 350°F (175°C). While that’s warming up, grease and flour three 9-inches round cake pans. For extra peace of mind when it’s time to take the cakes out, line the bottoms with parchment paper.

2. Mix the Dry Ingredients

In a big mixing bowl, whisk together your flour, baking powder, baking soda, cinnamon, ginger, cloves, and a pinch of salt. Set that aside for now.

3. Whisk Together the Wet Ingredients

In a separate large bowl, beat the brown sugar, white sugar, and oil until it looks nice and blended. Add the eggs one at a time, giving it a good mix after each one. Stir in your vanilla and freshly grated ginger—it smells amazing already!

4. Bring It All Together

Now, add the dry ingredients in three parts, alternating with the buttermilk. Start and end with the dry mix. Don’t over mix just enough to combine everything. Gently fold in the grated carrots and chopped nuts at the end.

5. Time to Bake

Pour the batter evenly into your prepared pans and slide them into the oven. Bake for 50 to 60 minutes. You’ll know they’re done when a toothpick poked into the center comes out clean. Let the cakes rest in the pans for about 10 minutes, and then carefully turn them out onto wire racks to cool completely.

6. Make the Frosting

In a large bowl, beat together the cream cheese and butter until it’s smooth and fluffy—this should take 3 to 5 minutes. Slowly add the sifted powdered sugar, mixing until light and airy. Stir in the salt and vanilla extract to bring it all together.

7. Frost and Finish

Once the cakes are completely cooled, spread a generous layer of frosting between each layer, then cover the top and sides. If the frosting feels too soft, pop the cake in the fridge for a bit to help it set before serving.

Nutrition Facts Of Claire Saffitz Carrot Cake Recipe

Nutrition	Amounts
Calories	480 kcal
Fat	30 g
Carbohydrates	50 g
Protein	5 g
Sugar	35 g
Fiber	2 g

Why We Love This Recipe

We love this Claire Saffitz carrot cake recipe because it delivers bold flavor, perfect moisture, and satisfying texture in every slice.

The fresh carrots add natural sweetness and body, while the warm spices create depth and comfort. Buttermilk and oil keep the cake soft without being greasy, and chopped nuts bring a subtle crunch.

The cream cheese frosting is smooth and tangy, balancing the rich, spiced cake layers. Each element works together to create a dessert that feels classic but elevated.

This Claire Saffitz carrot cake recipe is reliable, rewarding, and always impresses without needing complicated techniques or hard-to-find ingredients.

How To Serve And Decorate

Serving

Once your Claire Saffitz carrot cake recipe is frosted and chilled (if you chose to chill it), bring it out about 20-30 minutes before serving. This helps the cake soften slightly for the perfect bite not too cold, not too soft

Use a sharp knife dipped in hot water and wiped dry before each cut. This keeps your slices clean and neat. Serve on pretty plates with a fork and maybe a small dollop of extra frosting or a sprinkle of chopped nuts on the side for a nice touch.

Decorating

● Keep it simple with a smooth finish or use a spatula to create soft, rustic swirls in the frosting for a homemade look.

● Sprinkle chopped nuts or finely shredded coconut on the top for extra texture and charm.

● Fresh carrot ribbons or edible flowers make a beautiful, natural garnish if you want to impress guests.

● For a fun twist, lightly dust the top with a little cinnamon or powdered sugar right before serving.

● If you like a bit of extra flair, pipe little rosettes or stars of frosting around the edges using a piping bag and tip.

My Tips For Success

1. Make sure your eggs, buttermilk, and cream cheese are at room temperature before you start. It helps everything blend smoothly and keeps your batter and frosting nice and creamy.

2. When you’re combining the dry ingredients with the wet, mix just until you don’t see any flour. Over mixing can make the cake tough instead of tender.

3. If you can, use freshly ground or freshly grated spices and ginger. It gives the cake a vibrant, fresh flavor that really shines through.

4. Ovens can be tricky. If you have an oven thermometer, use it! Baking at the right temperature ensures your cake cooks evenly and doesn’t dry out.

5. Lining your pans with parchment paper really helps the cakes come out cleanly without sticking or breaking apart.

6. Patience pays off here. If your cake is even a little warm, the frosting will melt and get messy. Give it plenty of time to cool on a wire rack.

7. If your kitchen is warm or the frosting feels soft, pop it in the fridge for 10-15 minutes before frosting. It’ll be easier to spread and hold its shape better.

Additions And Variations

➤ Fruit Boost: Stir in some raisins, dried cranberries, or chopped pineapple with the carrots for a fruity twist. They add bursts of sweetness and texture.

➤ Spice It Up: Feel free to increase the cinnamon or add a pinch of nutmeg or cardamom for extra warm spice notes.

➤ Nut Swap: If you don’t love walnuts, try pecans, almonds, or even toasted hazelnuts for a different crunch and flavor.

➤ Zesty Touch: Add a teaspoon of orange or lemon zest to the batter or frosting for a bright, fresh flavor contrast.

➤ Coconut Lover’s Version: Mix shredded coconut into the batter or sprinkle it on top of the frosting for a tropical vibe.

Substitutions

➤ Buttermilk: Use regular milk with 1 tablespoon lemon juice or white vinegar added. Let it sit for 5 minutes before using.

➤ All-Purpose Flour: Try whole wheat flour for a nuttier flavor or a gluten-free flour blend if you’re avoiding gluten. Just expect slight texture changes.

➤ Brown Sugar: Replace with white sugar plus 1 tablespoon molasses, or just use all white sugar (less moisture and depth of flavor).

➤ Vegetable Oil: Swap with melted coconut oil, canola oil, or melted butter for a richer taste.

➤ Eggs: One egg = ¼ cup applesauce, or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit for a few minutes), or ¼ cup mashed banana.

➤ Vanilla Extract: You can substitute almond extract or omit it altogether if you don’t have any on hand.

Storage & Make Ahead

Store the Claire Saffitz carrot cake recipe covered tightly in the refrigerator for up to 4-5 days to keep it fresh and moist. If frosted, cover the cake with plastic wrap or store it in an airtight container to prevent the frosting from drying out.

You can also make the Claire Saffitz carrot cake recipe layers ahead and freeze them, wrapped well in plastic wrap and foil, for up to 2 months.

Thaw in the refrigerator overnight before frosting and serving. The cream cheese frosting is best made fresh but can be stored in the fridge for up to one week.

Frequently Asked Questions

Conclusion

This delicious Claire Saffitz carrot cake recipe is easy to follow and truly enjoyable to make. I hope you understand each step clearly and feel confident to try it in your own kitchen.

I believe you will make it soon and experience just how flavorful and satisfying it turns out. Once you’ve tried it, I’d love to hear how much you enjoyed it.

Share your experience and let me know how delicious it tasted after baking it’s always exciting to hear how it turned out for you!

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