Spice Carrot Cake Recipe
Spice Carrot Cake is a rich, flavorful dessert perfect for any occasion. Start by mixing flour, baking powder, baking soda, cinnamon, nutmeg, and a pinch of salt. In a separate bowl, whisk eggs and sugar until creamy, then blend in vegetable oil. Stir in finely grated carrots and the dry ingredients. Pour into a greased pan and bake until a toothpick comes out clean. Top with cream cheese frosting for a delightful finish.
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.
Notes
1. To elevate this spice carrot cake, 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.