Spiced Carrot Cake Cream Cheese (Printer-friendly)

A moist carrot cake with warming spices and tangy cream cheese frosting, perfect for any occasion.

# What You Need:

→ Carrot Cake

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1½ teaspoons baking soda
04 - ½ teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - ½ teaspoon ground nutmeg
07 - ¼ teaspoon ground cloves
08 - ¼ teaspoon ground ginger
09 - 1 cup granulated sugar
10 - ½ cup packed light brown sugar
11 - 1 cup vegetable oil
12 - 4 large eggs
13 - 2 teaspoons pure vanilla extract
14 - 3 cups grated carrots (about 4-5 medium carrots)
15 - ½ cup chopped walnuts or pecans (optional)
16 - ½ cup raisins (optional)

→ Cream Cheese Frosting

17 - 8 ounces cream cheese, softened
18 - ½ cup unsalted butter, softened
19 - 2½ cups powdered sugar, sifted
20 - 1 teaspoon pure vanilla extract
21 - Pinch of salt

# How to Make It:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a medium bowl.
03 - Beat granulated sugar, brown sugar, and vegetable oil in a large bowl until well combined.
04 - Incorporate eggs one at a time into the sugar mixture, mixing thoroughly after each addition. Stir in vanilla extract.
05 - Fold dry ingredient mixture into wet mixture gradually until just combined without overmixing.
06 - Gently fold in grated carrots, nuts, and raisins if using.
07 - Divide batter evenly between prepared pans and smooth tops.
08 - Bake 35 to 40 minutes or until a toothpick inserted at center comes out clean.
09 - Allow cakes to cool in pans for 10 minutes, then invert onto wire racks to cool completely.
10 - Beat cream cheese and softened butter until smooth. Gradually add powdered sugar, vanilla, and salt; beat until fluffy.
11 - Spread frosting over one cooled cake layer; stack second layer on top. Frost top and sides evenly.
12 - Optional: garnish with extra nuts or a light dusting of cinnamon. Slice and serve.

# Expert Tips:

01 -
  • The crumb stays tender for days, making this cake genuinely better the next morning with your coffee.
  • Cream cheese frosting cuts through the spice perfectly, creating that contrast that makes you want another slice.
  • It's the kind of cake that feels fancy enough for a celebration but simple enough for a random Tuesday afternoon.
02 -
  • Room temperature ingredients are non-negotiable—cold cream cheese frosting will look separated and grainy, no matter how much you beat it.
  • Don't skip cooling the cakes completely before frosting; warm cake melts the frosting and makes assembly messy.
  • The carrots need to be freshly grated, not canned or frozen—that fresh moisture is what keeps this cake tender for days.
03 -
  • Weigh your carrots if you can—three cups grated can vary wildly depending on how tightly you pack them, and that affects the moisture content of your cake.
  • If your frosting looks broken or separated, it's because something was too cold; pop it in the microwave for 5 seconds at a time, stir, and try again.

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