Spiced Carrot Cake
A moist and flavorful cake that combines warm spices with the natural sweetness of carrots, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Can be substituted with gluten-free flour blend.
- 2 cups sugar Can use coconut sugar or a sugar substitute if desired.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup vegetable oil
- 4 large eggs Can substitute with flaxseed meal or applesauce for vegan option.
- 2 cups grated carrots Use loosely packed grated carrots.
- 1 cup chopped walnuts or pecans Optional.
- 1 teaspoon vanilla extract
Frosting Ingredients
- 8 oz cream cheese, softened Can use dairy-free cream cheese for a vegan option.
- 4 cups powdered sugar
- ½ cup butter, softened Can substitute with plant-based butter for dairy-free option.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Grate the carrots finely and set aside.
Mix Dry Ingredients
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
Mix Wet Ingredients
- In a separate bowl, mix the vegetable oil, eggs, grated carrots, and vanilla extract until well blended.
- Beat the eggs well to integrate air, which will help the cake rise.
Combine Mixtures
- Gradually add the wet mixture to the dry ingredients, folding gently until just combined.
- Avoid over-mixing to prevent a dense cake.
Add Nuts
- If desired, fold in the chopped walnuts or pecans.
Bake the Cakes
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Prepare the Frosting
- Beat the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until creamy and well-blended.
Assemble the Cake
- Place one cake layer on a serving platter and spread a generous amount of frosting on top.
- Top with the second layer and frost the top and sides of the cake.
Notes
Store the cake in an airtight container in the refrigerator for up to a week. Reheat slices in the microwave for 10-15 seconds if desired. The cake can also be frozen for up to three months if wrapped tightly.