This easy spiced carrot cake is your perfect introduction to baking delicious cakes. You’ll create a moist, flavorful dessert that’s simple to master, proving that cake recipes for beginners can be incredibly rewarding.
Key Ingredients & Substitutions:
- Carrots: Shred them finely for the best texture.
- All-purpose flour: You can use a gluten-free all-purpose blend if preferred.
- Spices: Cinnamon and nutmeg are essential; feel free to add a pinch of ground ginger or cloves for extra warmth.
- Vegetable oil: This keeps your cake super moist.
- Cream cheese: Crucial for that classic tangy frosting.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups finely shredded carrots (about 3 medium carrots)
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Servings: 8
- Tools Needed: 9×9 inch baking pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan, ensuring it’s well-coated for easy cake removal. This step is crucial for any of your cake recipes for beginners.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set this aside for now.
3. Mix Wet Ingredients
In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. You’re building the flavorful base of your carrot cake.
4. Combine Wet and Dry
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make your cake tough.
5. Fold in Carrots
Gently fold in the shredded carrots. You want them evenly distributed throughout the batter.
6. Bake Your Cake
Pour the batter into your prepared pan and spread it evenly. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
7. Make the Cream Cheese Frosting
While the cake cools, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy. Gradually add the powdered sugar, then mix in the vanilla extract until your frosting is light and fluffy.
8. Frost and Serve
Once your cake is completely cool, spread the cream cheese frosting evenly over the top. Now, slice and enjoy your delightful homemade spiced carrot cake!
Variation Ideas:
- Add Nuts: Fold in ½ cup chopped pecans or walnuts with the carrots for extra crunch.
- Raisins: Mix in ¼ cup golden or dark raisins for a chewy texture.
- Orange Zest: Add 1 teaspoon of orange zest to the batter for a bright citrus note.
Storage Instructions:
Store any leftover spiced carrot cake in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese frosting. For longer storage, you can freeze individual slices, wrapped tightly, for up to one month; thaw in the refrigerator before serving.
Frequently Asked Questions (FAQ):
Can I make this cake in a different size pan?
Yes, you can use two 8-inch round pans, but you may need to adjust the baking time slightly.
Why is my cake dry?
Overmixing the batter or overbaking are common culprits. Follow the baking time closely and mix until just combined.
Can I use pre-shredded carrots?
You can, but freshly shredded carrots often yield a moister cake with better flavor.
How do I know when the frosting is ready?
It should be smooth, creamy, and hold its shape without being too runny.
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and store it at room temperature (unfrosted). Frost it just before serving.