This Classic Spiced Carrot Cake is a delightful treat, perfect for impressing guests or enjoying a cozy evening. You’ll love the moist texture and the tangy cream cheese frosting that makes this one of the best cake recipes with cream cheese.
Key Ingredients & Substitutions:
- Carrots: Freshly grated carrots are essential for moisture and flavor. You can use pre-shredded, but fresh is best.
- All-Purpose Flour: Use a gluten-free all-purpose blend if you prefer.
- Brown Sugar: Adds depth; white granulated sugar can be used in a pinch.
- Cream Cheese: Full-fat block cream cheese yields the best frosting. Reduced-fat might make the frosting too thin.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups finely grated carrots (about 4-5 medium carrots)
- 1 cup chopped pecans or walnuts (optional)
For the Cream Cheese Frosting:
- 8 ounces (1 block) full-fat cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or heavy cream (optional, for thinning)
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Servings: 12
- Tools Needed: Two 9-inch round cake pans, mixing bowls, electric mixer (handheld or stand), rubber spatula, wire rack.
Step-by-Step Instructions:
1. Prepare Your Pans and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
2. Combine Wet Ingredients
In a separate bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until well combined and smooth.
3. Mix Cake Batter
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. Fold in the grated carrots and chopped nuts (if using).
4. Bake Your Cakes
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
5. Prepare the Cream Cheese Frosting
In a large bowl, using an electric mixer, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, beating until light and fluffy. Stir in the vanilla extract, and add milk or cream if you desire a thinner consistency for your cake recipes with cream cheese.
6. Frost and Serve
Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
Variation Ideas:
- Pineapple Addition: Add 1 cup of drained crushed pineapple to the batter for extra moisture and flavor.
- Raisins or Dates: Fold in 1/2 cup of raisins or chopped dates with the carrots for added sweetness and chewiness.
- Coconut Flakes: Incorporate 1/2 cup of shredded coconut into the batter.
- Orange Zest: Add the zest of one orange to the frosting for a brighter flavor.
Storage Instructions:
Store your Classic Spiced Carrot Cake in an airtight container in the refrigerator for up to 3-4 days. Because of the cream cheese frosting, it’s best to keep it chilled. You can bring it to room temperature for about 30 minutes before serving for optimal flavor and texture.
Frequently Asked Questions (FAQ):
Can I make this carrot cake in advance?
Yes, you can bake the cake layers up to 2 days ahead and store them tightly wrapped at room temperature. Frost the cake the day you plan to serve it.
Why is my cream cheese frosting too runny?
Ensure your cream cheese and butter are softened, but not warm or melted. Also, use full-fat block cream cheese for the best consistency in your cake recipes with cream cheese.
Can I freeze leftover carrot cake?
Yes, you can freeze individual slices or the whole cake (unfrosted or frosted) tightly wrapped in plastic wrap and then foil for up to 2 months. Thaw in the refrigerator.
Do I have to use fresh carrots?
While pre-shredded carrots work, freshly grated carrots offer more moisture and flavor, resulting in a superior cake.
What if I don’t have all the spices?
You can use just cinnamon, but the blend of cinnamon, nutmeg, and cloves provides the classic spiced flavor of carrot cake.
Can I bake this as cupcakes?
Yes, this recipe yields about 24 cupcakes. Bake for 18-22 minutes, or until a toothpick comes out clean.