Spice Carrot Cake Recipe combines warm spices like cinnamon, nutmeg, cloves, and allspice with fresh grated carrots and shredded coconut, creating a moist and flavorful dessert.
The spice carrot cake recipe is incredibly delicious due to the balance of spices and sweetness from brown and granulated sugars.
Inspiration to make this spice carrot cake recipe came from exploring classic baked treats that bring comfort and joy.
The main specialty lies in the use of real carrot puree and a rich cream cheese frosting that complements the spicy flavors beautifully. This cake offers a wonderful texture and taste experience.
Step-by-step instructions will guide through the preparation, baking, and frosting process to recreate this delightful spice carrot cake recipe at home.
About This Recipe
This Spice Carrot Cake recipe features a blend of warm spices combined with fresh grated carrots and shredded coconut, resulting in a moist and flavorful cake.
Sweetened with brown and granulated sugars and enriched with vegetable oil and carrot puree, spice carrot cake recipe offers a tender texture.
Topped with a smooth cream cheese frosting, this spice carrot cake recipe delivers a perfect balance of spice and sweetness. Easy to follow, the recipe yields a delicious homemade dessert everyone will enjoy.
How To Prepare Spice Carrot Cake Recipe?
Recipe Overview
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Course: Dessert
Cuisine: American
Calories: 450 Per Serving
Yield: 5 servings
Kitchen Utensils Needed
- Mixing bowls (medium and large)
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- 9-inch round cake pan
- Grater (for carrots)
- Cooling rack
- Offset spatula or butter knife (for frosting)
Ingredients
For the Cake:
- 1¼ cups all-purpose flour
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon ground allspice
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup brown sugar (packed)
- 2 large eggs
- ¾ cup finely grated carrots (about 2 medium carrots)
- ⅓ cup sweetened shredded coconut
- 3 oz carrot puree (baby food or homemade)
- ¾ teaspoon vanilla extract
- ⅔ cup vegetable oil
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened, brick-style)
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar (sifted for smoothness)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
How to Make Spice Carrot Cake Recipe
1. Start by preheating your oven to 350°F (175°C). While the oven is heating, prepare your cake pan by greasing and flouring it thoroughly to prevent sticking, or alternatively, line it with parchment paper for easy removal after baking.
2. In a medium bowl, combine all the dry ingredients. Whisk together the flour, ground cinnamon, nutmeg, cloves, allspice, baking soda, and salt until everything is well blended. Set this mixture aside for now.
3. In a separate large mixing bowl, begin preparing the wet ingredients. Whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined. Then add the vegetable oil and carrot puree, and continue whisking until the mixture becomes smooth and uniform.
4. Next, stir in the grated carrots and shredded coconut, folding them into the wet mixture until evenly distributed. These ingredients will give the cake a moist texture and added flavor.
5. Gradually add the dry mixture into the bowl with the wet ingredients. Gently fold the two together until just combined, being careful not to overmix the batter, as this could result in a dense cake.
6. Once the batter is ready, pour it into your prepared cake pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. After baking, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
7. While the cake is cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
8. Add vanilla extract and a pinch of salt, then slowly incorporate the powdered sugar while continuing to beat the mixture. Continue mixing until the frosting becomes light, fluffy, and spreadable.
9. Once the cake has cooled completely, use a spatula to evenly spread the cream cheese frosting over the top. The cake is now ready to serve and enjoy.
Special Note
1. To elevate this spice carrot cake recipe, I like to frost it with a tangy cream cheese frosting. It complements the warm spices perfectly and adds an extra layer of indulgence.
2. Simply mix 8 ounces of softened cream cheese with ½ cup of softened butter, 4 cups of powdered sugar, and 2 teaspoons of vanilla extract. Beat until smooth and creamy, then spread over your cooled cake.
Serving Ideas For Spice Carrot Cake Recipe
1. Classic Slice with a Hot Beverage:
Serve a generous slice of spice carrot cake with a steaming cup of coffee or tea. The warmth of the beverage enhances the spicy notes of the cake, making it a comforting treat, especially on a chilly day.
2. Carrot Cake Parfait:
Layer cubes of spice carrot cake in a glass with dollops of cream cheese frosting and a sprinkle of crushed pecans. Repeat the layers for a visually appealing and delicious parfait that’s perfect for a fancy dessert.
3. Warm with Ice Cream:
Warm a slice of carrot cake in the microwave for a few seconds, then top it with a scoop of vanilla or cinnamon ice cream. The contrast between the warm cake and the cold, creamy ice cream is irresistible.
4. Mini Cake Bites:
Cut the carrot cake into small, bite-sized pieces and insert toothpicks for easy serving. These mini cake bites are perfect for parties, allowing guests to enjoy a small, delicious treat without committing to a full slice.
5. Frosted Sandwich Cookies:
Slice the carrot cake into thin layers, then use a cookie cutter to create round pieces. Sandwich a layer of cream cheese frosting between two rounds to create a delightful carrot cake sandwich cookie. These are perfect for a grab-and-go dessert option.
Health Benefits
Spice carrot cake recipe offers several health benefits thanks to its ingredients. Carrots provide a good source of beta-carotene, which supports eye health and boosts the immune system.
The spices like cinnamon and nutmeg have anti-inflammatory and antioxidant properties. Using vegetable oil instead of butter can reduce saturated fat intake.
While the cake contains sugar, the natural nutrients from carrots and spices add some nutritional value. Moderation is key, making this spice carrot cake recipe a tasty treat with some beneficial elements when enjoyed responsibly.
Pro Tips For Best Results
1. When combining wet and dry ingredients, fold gently until just combined. Over mixing can make the cake dense and tough instead of light and moist.
2. Ground spices like cinnamon, nutmeg, cloves, and allspice lose their potency over time. Using fresh spices will give your cake a richer, more vibrant flavor.
3. Finely grated carrots blend better into the batter, ensuring even moisture and a tender crumb throughout the cake.
4. Applying frosting on a warm cake can cause it to melt and slide off. Be patient and wait until the cake is fully cooled for smooth, stable frosting.
5. For a smooth, lump-free frosting, make sure both the cream cheese and butter are softened to room temperature before beating them together.
Optional Add-In’s And Variations
Here are some optional add-ins and variations to customize your spice carrot cake:
◆ Chopped nuts like walnuts or pecans add a delightful crunch and enhance the nutty flavor.
◆ Raisins or dried cranberries bring bursts of natural sweetness and chewiness.
◆ Pineapple chunks or crushed pineapple can increase moisture and add a tropical twist.
◆ Orange or lemon zest brightens the flavor and adds a fresh citrus note.
◆Swap shredded coconut for chopped dates or figs to add natural sweetness and texture.
◆ For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
◆ Add a pinch of ginger or cardamom for extra warmth and complexity in the spice profile.
How To Store The Finished Cake
To store the finished spice carrot cake recipe, make sure it has completely cooled and the cream cheese frosting is set.
Cover the spice carrot cake recipe tightly with plastic wrap or place it in an airtight container to prevent it from drying out and absorbing odors.
Store it in the refrigerator, where it will stay fresh for up to 4–5 days. Before serving, let the cake come to room temperature for the best flavor and texture.
Conclusion
I hope this recipe has inspired you and made the process of baking spice carrot cake recipe clear and easy to follow.
Once you make it, you will experience how wonderfully moist and flavorful the cake turns out, with the perfect balance of warm spices and sweet cream cheese frosting.
Baking this spice carrot cake recipe at home allows you to enjoy a delicious treat that’s both comforting and satisfying. I can’t wait to hear how much you love it!
More Delicious Carrot Cake Recipes
Carrot Eggless Cake Recipe – Delicious Treat
6-Inch Carrot Cake Recipe (Mini Cake)
Simple Carrot Cake Recipe With Butter
Southern Carrot Cake Recipe || Bakery
Mary Berry Recipe For Carrot Cake || A Timeless Delight
Spice Carrot Cake Recipe
Equipment
- Mixing bowls (medium and large)
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- 9-inch round cake pan
- Grater (for carrots)
- Cooling rack
- Offset spatula or butter knife for frosting
Ingredients
For the Cake:
- 1¼ cups all-purpose flour
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon ground allspice
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup brown sugar packed
- 2 large eggs
- ¾ cup finely grated carrots about 2 medium carrots
- ⅓ cup sweetened shredded coconut
- 3 oz carrot puree baby food or homemade
- ¾ teaspoon vanilla extract
- ⅔ cup vegetable oil
For the Cream Cheese Frosting:
- 8 oz cream cheese softened, brick-style
- ½ cup 1 stick unsalted butter, softened
- 4 cups powdered sugar sifted for smoothness
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Start by preheating your oven to 350°F (175°C). While the oven is heating, prepare your cake pan by greasing and flouring it thoroughly to prevent sticking, or alternatively, line it with parchment paper for easy removal after baking.
- In a medium bowl, combine all the dry ingredients. Whisk together the flour, ground cinnamon, nutmeg, cloves, allspice, baking soda, and salt until everything is well blended. Set this mixture aside for now.
- In a separate large mixing bowl, begin preparing the wet ingredients. Whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined. Then add the vegetable oil and carrot puree, and continue whisking until the mixture becomes smooth and uniform.
- Next, stir in the grated carrots and shredded coconut, folding them into the wet mixture until evenly distributed. These ingredients will give the cake a moist texture and added flavor.
- Gradually add the dry mixture into the bowl with the wet ingredients. Gently fold the two together until just combined, being careful not to overmix the batter, as this could result in a dense cake.
- Once the batter is ready, pour it into your prepared cake pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. After baking, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add vanilla extract and a pinch of salt, then slowly incorporate the powdered sugar while continuing to beat the mixture. Continue mixing until the frosting becomes light, fluffy, and spreadable.
- Once the cake has cooled completely, use a spatula to evenly spread the cream cheese frosting over the top. The cake is now ready to serve and enjoy.