Classic Spiced Carrot Cake
This classic spiced carrot cake brings together the rustic charm of traditional American baking with a touch of modern finesse. Moist, fragrant with cinnamon and nutmeg, and perfectly sweetened with brown sugar and crushed pineapple, it’s a dessert that bridges nostalgia and comfort. Topped with a luscious cream cheese frosting, this cake is ideal for celebrations or a cozy family dessert spread.
Equipment
- 9-inch round cake pans (2)
- Mixing bowls
- Whisk
- electric mixer or stand mixer
- Rubber spatula
- Box grater or food processor
- cooling rack
Ingredients
For the Cake Batter:
- 2 cups all-purpose flour sifted for accurate measurement
- 2 teaspoons baking powder fresh, aluminum-free
- 1 ½ teaspoons baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt fine sea salt preferred
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 1 cup vegetable oil can substitute with canola oil
- 4 large eggs room temperature
- 2 cups carrots freshly grated
- 1 cup crushed pineapple drained
- ½ cup chopped walnuts optional
- ½ cup shredded coconut unsweetened
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter at room temperature
- 3 cups powdered sugar sifted
- 1 teaspoon vanilla extract pure
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a second large bowl, combine both sugars and the vegetable oil. Beat until well mixed, then add the eggs one at a time, beating well after each addition.
- Slowly mix the dry ingredients into the wet, stirring just until the flour disappears (do not overmix).
- Fold in the grated carrots, pineapple, walnuts (if using), and coconut. Ensure the mix is evenly distributed without overworking the batter.
- Divide the batter equally between the two pans and smooth the tops. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes rest in the pans for 10 minutes, then remove and cool completely on wire racks before frosting.
- To make the frosting, beat the cream cheese and butter together until smooth and fluffy (about 2-3 minutes).
- Add powdered sugar gradually, beating until incorporated. Stir in vanilla extract.
- Once cakes are cooled, place one cake layer on a serving plate. Spread a layer of frosting, then top with the second cake and frost the top and sides evenly.
Notes
- For a moister crumb, you can soak the grated carrots in warm water for 5 minutes, then drain before folding in.
- Want to make it gluten-free? Substitute the all-purpose flour with a 1-to-1 gluten-free baking mix. Ensure your baking powder is gluten-free as well.
- You may add a dash of orange zest to the frosting for a citrusy lift.
Nutrition
Calories: 725kcalCarbohydrates: 89gProtein: 7gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 14gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 101mgSodium: 393mgPotassium: 235mgFiber: 3gSugar: 69gVitamin A: 4156IUVitamin C: 3mgCalcium: 117mgIron: 2mg
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