Spiced Carrot Cake with Cream Cheese Frosting
There's something undeniably comforting about a slice of carrot cake. Its moist crumb, rich with spices, and the tangy sweetness of cream cheese frosting come together to create a dessert that feels like a warm hug. The Spiced Carrot Cake is a classic favorite, reimagined with a blend of cinnamon, nutmeg, and ginger that elevates it from the ordinary. This cake is not just a treat; it's an experience, offering a delightful contrast of flavors and textures with every bite.
Our journey into the heart of this beloved dessert begins with the humble carrot, transformed within the cake to offer its subtle sweetness and moist texture. This cake is a testament to the magic that happens when simple ingredients are combined with care and creativity. It's a celebration of the flavors of fall, yet perfect for any time of year, embodying the essence of home-cooked comfort food.
The origin of carrot cake can be traced back to medieval times when sweeteners were scarce, and carrots were used as a natural substitute. Today, it stands as a testament to the enduring appeal of this vegetable in baking, enriched with spices that whisper tales of ancient trade routes and exotic lands. This cake is a canvas for creativity, from the choice of spices to the addition of nuts or raisins, allowing each baker to leave their mark on this timeless recipe.
Crafting the perfect Spiced Carrot Cake is an art that balances moisture, flavor, and the right blend of spices. It's about creating harmony between the rich cake and the creamy, tangy frosting that crowns it. This blog post is your guide to mastering this dessert, from selecting the freshest carrots to achieving the perfect consistency in your frosting. Join us as we explore the nuances of making a Spiced Carrot Cake that will enchant your senses and warm your soul.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger
- 1/2 teaspoon of salt
- 4 large eggs
- 1 cup of vegetable oil
- 2 cups of granulated sugar
- 2 teaspoons of vanilla extract
- 3 cups of grated carrots
- 1 cup of chopped walnuts (OPTIONAL)
- 1 pound of cream cheese, softened
- 1/2 cup of unsalted butter, softened
- 4 cups of powdered sugar
- 2 teaspoons of vanilla extract
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a large bowl, beat eggs, oil, sugar, and vanilla until smooth. Stir in carrots and walnuts. Gradually add the dry ingredients, mixing until well combined.
Pour batter into prepared pans. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
Once cakes are cooled, spread frosting between layers, over the top, and around the sides. Garnish with additional nuts or spices if desired.
- Enjoy!
Serving Size 1
Servings 12
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 12g60%
- Cholesterol 80mg27%
- Sodium 350mg15%
- Total Carbohydrate 58g20%
- Dietary Fiber 2g8%
- Sugars 44g
- Protein 5g10%
- Vitamin A 1100 IU
- Calcium 60 mg
- Unsaturated Fat 8g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
For extra moisture and flavor, add a half cup of crushed pineapple to the batter.
Ensure all ingredients are at room temperature for the best results, especially for the frosting.
The cake can be stored in the refrigerator for up to 5 days, making it a great make-ahead dessert.
