You can create a delicious Spiced Carrot Cake, a classic cake recipe that’s wonderfully moist and full of warm flavors. This beginner-friendly recipe is a perfect way to enjoy a comforting treat without fuss.
Key Ingredients & Substitutions:
- Carrots: Freshly grated carrots are essential for the best flavor and texture.
- Oil: Vegetable oil or canola oil keeps the cake moist.
- Spices: Cinnamon, nutmeg, and ginger create that classic spiced taste.
- Cream Cheese: For the frosting, use full-fat cream cheese for richness.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 12
- Calories per serving: Approximately 450
- Tools Needed: 9×13 inch baking pan, large mixing bowls, electric mixer, grater.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, ensuring it’s ready for your cake batter. This prevents sticking and helps your classic cake recipe bake evenly.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Make sure all dry ingredients are well combined for consistent flavor throughout your cake. This is a crucial step for any classic cake recipe.
3. Mix Wet Ingredients
In a separate large bowl, whisk together the granulated sugar and vegetable oil until smooth. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This creates a smooth base for your Spiced Carrot Cake.
4. Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make your cake tough. Gently fold in the grated carrots until evenly distributed.
5. Bake the Cake
Pour the batter into your prepared baking pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack before frosting.
6. Prepare the Cream Cheese Frosting
While the cake cools, beat the softened cream cheese and butter in a large bowl until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing until fully incorporated. Stir in the vanilla extract until your frosting is light and fluffy.
7. Frost Your Spiced Carrot Cake
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. You can use an offset spatula for a smooth finish. Your delicious classic cake recipe is now ready to enjoy.
Variation Ideas:
- Add 1/2 cup chopped walnuts or pecans to the batter for extra crunch.
- Stir in 1/2 cup raisins or dried cranberries for added sweetness and chewiness.
- Sprinkle the top with toasted coconut flakes for a tropical twist.
Storage Instructions:
Store leftover Spiced Carrot Cake covered in the refrigerator for up to 3-4 days. This classic cake recipe tastes even better the next day as the flavors meld. You can enjoy slices chilled or let them come to room temperature before serving.
Frequently Asked Questions (FAQ):
- Can I use pre-shredded carrots? Yes, but freshly grated carrots typically provide better moisture and flavor for your Spiced Carrot Cake.
- Why is my cake dry? Overmixing the batter or baking for too long can lead to a dry cake. Ensure you only mix until just combined.
- Can I make this into cupcakes? Yes, you can bake this batter as cupcakes; adjust baking time to 20-25 minutes.
- How do I prevent my frosting from being too runny? Ensure your cream cheese and butter are softened, but not warm, and add powdered sugar gradually.
- Can I freeze Spiced Carrot Cake? Yes, you can freeze unfrosted cake layers wrapped tightly for up to 2 months. Thaw before frosting.
- What if I don’t have all the spices? You can adjust the spice blend to your preference, but cinnamon is key for this classic cake recipe.