Get ready to transform your dessert game with the most irresistible Carrot Spice Cake that will make your taste buds dance and your guests beg for seconds! This isn't just another cake recipe - it's a moist, spice-packed masterpiece that combines the warmth of cinnamon and nutmeg with the natural sweetness of fresh carrots, all crowned with a luxuriously creamy cream cheese frosting. Whether you're a baking novice or a seasoned pro, this foolproof recipe promises to deliver a show-stopping dessert that looks like it came straight from a professional bakery.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk these dry ingredients together until well blended.
- In another bowl, whisk together the vegetable oil and eggs until they are fully combined and slightly frothy.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in the grated carrots using a spatula, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula if necessary.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer the cakes to a wire rack to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and softened butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Once all the sugar is added, increase the speed and mix until the frosting is fluffy and smooth.
- Add the vanilla extract to the frosting and mix until incorporated.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top of the first layer.
- Carefully place the second cake layer on top of the frosted layer. Use the remaining cream cheese frosting to frost the top and sides of the cake.
- For decoration, you can sprinkle some additional ground cinnamon or finely chopped nuts on top if desired.
- Slice the cake into 12 servings and enjoy your Easy Carrot Spice Cake with Cream Cheese Frosting!
Tips
- Use fresh, finely grated carrots for the best texture and moisture.
- Don't overmix the batter - this can lead to a tough cake.
- Make sure your cream cheese and butter are truly at room temperature for the smoothest frosting.
- Let the cake layers cool completely before frosting to prevent melting.
- For extra flavor, consider adding 1/2 cup of chopped walnuts or pecans to the batter.
- Store the cake in the refrigerator, but let it sit at room temperature for 15-20 minutes before serving for the best flavor and texture.
- The cake stays moist for 3-4 days when properly stored in an airtight container.
Nutrition Facts
Calories: 655kcal
Carbohydrates: 92g
Protein: 5g
Fat: 17g
Saturated Fat: 5g
Cholesterol: 79mg
