You are about to discover one of the most beloved moist cake recipes: Spiced Carrot Cake. This delightful cake is bursting with warm spices and topped with a tangy, smooth cream cheese frosting, making it an irresistible treat for any occasion.
Key Ingredients & Substitutions
- Carrots: Freshly grated carrots are essential for moisture and flavor. You can use pre-shredded if you’re short on time.
- Spices: Cinnamon, nutmeg, and ginger provide the classic warm flavor. Feel free to adjust amounts to your preference.
- Cream Cheese: Full-fat cream cheese works best for a rich, stable frosting.
- Nuts (Optional): Walnuts or pecans add a lovely crunch. Skip them if you prefer a nut-free cake.
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 (about 4-5 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 ounces full-fat cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 40-50 minutes
- Servings: 12
- Tools Needed: 9×13 inch baking pan, mixing bowls, electric mixer
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 the sides and bottom are well-coated. This prevents your moist cake from sticking.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set this mixture aside for a moment.
3. Combine Wet Ingredients
In a large bowl, combine the granulated sugar and vegetable oil. Beat in the eggs one at a time, mixing well after each addition until the mixture is smooth and light.
4. Mix Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a dry cake. Gently fold in the grated carrots and optional nuts.
5. Bake the Cake
Pour the batter evenly into your prepared baking pan. Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack before frosting.
6. Prepare the Frosting
In a large bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, mixing until fully incorporated. Stir in the vanilla extract until the frosting is light and fluffy.
7. Frost Your Cake
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. You can garnish with extra chopped nuts or a sprinkle of cinnamon if you like. Slice and serve this delicious moist cake.
Variation Ideas
- Raisins: Add 1/2 cup of golden or dark raisins to the batter for extra chewiness.
- Pineapple: Incorporate 1/2 cup of drained crushed pineapple for an additional layer of moisture and a tangy flavor.
- Orange Zest: A teaspoon of orange zest in the batter or frosting can brighten the flavors.
Storage Instructions
Store leftover carrot cake covered in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices, well-wrapped, for up to 2 months. Thaw frozen slices in the refrigerator before enjoying.
Frequently Asked Questions (FAQ)
Q: Can I use applesauce instead of oil?
A: You can substitute up to half of the oil with unsweetened applesauce for a slightly lighter cake, but it may alter the texture.
Q: Why is my carrot cake dry?
A: Overmixing the batter or baking for too long are common culprits. Ensure you mix until just combined and check for doneness at the earliest recommended time.
Q: Can I make this as a layered cake?
A: Yes, you can divide the batter between two 8 or 9-inch round cake pans and bake for about 30-35 minutes.
Q: Do I need to peel the carrots?
A: Peeling carrots is optional. If your carrots are young and tender, a good scrub is often sufficient.
Q: Can I make the frosting ahead of time?
A: Yes, you can make the cream cheese frosting up to 2 days in advance and store it in an airtight container in the refrigerator. Let it come to room temperature and re-whip before frosting the cake.
Q: Is this recipe a moist cake?
A: Absolutely! This recipe is designed to produce an incredibly moist cake, thanks to the oil and generous amount of carrots.