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
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- 9-inch round cake pans (x2)
- Parchment paper
- Cooling rack
Ingredients
For the Cake:
- 1 ¼ cups all-purpose flour
- ¾ tsp ground cinnamon
- A pinch of ground nutmeg
- ¼ cup brown sugar
- ¾ cup granulated sugar
- 1 tsp baking soda
- ¾ tsp salt
- A pinch of ground allspice
- 2 large eggs
- A pinch of ground cloves
- ¾ cup grated carrots
- ⅓ cup shredded coconut sweetened
- 3 oz carrot puree baby food
- ¾ tsp vanilla extract
- ⅔ cup vegetable oil
For the Cream Cheese Frosting:
- 5 oz cream cheese at room temperature
- ¾ tsp vanilla extract
- 1 ¾ – 2 cups powdered sugar
- 3 tbsp butter at room temperature
- Salt to taste
For the Topping:
- Crushed pecans optional
- Toasted coconut optional
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, brown sugar, granulated sugar, baking soda, salt, ground allspice, and ground cloves. Set aside.
Step 3: Prepare Wet Ingredients
- In a separate bowl, beat the eggs, vegetable oil, carrot puree, and vanilla extract until smooth and well combined.
Step 4: Combine and Fold
- Gradually add the wet ingredients to the dry mixture, stirring until just combined. Be careful not to overmix. Fold in the grated carrots and shredded coconut.
Step 5: Bake the Cake
- Pour the batter into the prepared cake pan and spread it evenly. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Prepare the Frosting
- While the cake is baking, prepare the cream cheese frosting. In a mixing bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until you reach your desired consistency. Add the vanilla extract and a pinch of salt, and mix well.
Step 7: Cool and Frost
- Once the cake is baked, let it cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely. Once cooled, frost the cake with the cream cheese frosting.
Step 8: Add Toppings
- If desired, sprinkle crushed pecans and toasted coconut over the frosted cake for an extra crunch and flavor.
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.