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Carrot Cake – Moist and Spiced

Carrot Cake – Moist and Spiced

This moist and spiced carrot cake is packed with freshly grated carrots, warm cinnamon, nutmeg, and ginger, then finished with creamy homemade cream cheese frosting. It’s an easy classic dessert perfect for Easter, birthdays, holidays, or any cozy family gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10

Ingredients
  

Carrot Cake

  • 2 ½ cups all-purpose flour
  • 2 cups fresh carrots finely grated
  • 1 cup brown sugar lightly packed
  • ½ cup granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup walnuts chopped

Cream Cheese Frosting

  • 8 ounces cream cheese softened
  • ½ cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Prepare the Carrots: Wash and grate the carrots using the larger holes of a box grater. Set the freshly grated carrots aside.
  • Prepare the Cake Pans: Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  • Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined.
  • Mix the Wet Ingredients: In another bowl, whisk together the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until smooth.
  • Combine the Batter: Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula until just combined. Do not overmix.
  • Add Carrots and Walnuts: Fold in the freshly grated carrots and chopped walnuts until they are evenly distributed throughout the batter.
  • Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for about 28–32 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the Cake: Let the cakes cool in their pans for several minutes, then transfer them to a cooling rack. Allow them to cool completely before frosting.
  • Make the Cream Cheese Frosting: Beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is smooth and spreadable.
  • Assemble the Cake: Place one cooled cake layer on a serving plate. Spread frosting over the top, add the second cake layer, and frost the top and sides.
  • Slice and Serve: Sprinkle chopped walnuts over the frosting if desired. Slice and serve the moist carrot cake.

Notes

 
  • Use Freshly Grated Carrots: Fresh carrots add moisture and natural sweetness, helping create a soft and tender cake.
  • Don’t Overmix: Mix the batter just until the ingredients are combined to keep the carrot cake light and tender.
  • Cool Before Frosting: Let the cake layers cool completely before adding cream cheese frosting to prevent melting or sliding.
  • Customize the Cake: Add chopped walnuts or pecans for crunch, or include raisins or shredded coconut for extra flavor.
  • Store Properly: Keep frosted carrot cake refrigerated in an airtight container and let slices sit at room temperature briefly before serving.
 
 

Nutrition Facts

 
  • Calories: 620 kcal
  • Protein: 7 g
  • Carbohydrates: 82 g
  • Fat: 31 g
  • Saturated Fat: 10 g
  • Cholesterol: 115 mg
  • Sodium: 430 mg
  • Fiber: 2 g
  • Sugar: 56 g
These are estimates and can vary depending on the specific brands and ingredients used.