Moist Spiced Carrot Cake (Printable Version)

A moist, spiced carrot and nut cake topped with smooth cream cheese frosting.

# What You Need:

→ Cake

01 - 2 cups all-purpose flour
02 - 2 teaspoons ground cinnamon
03 - 1/2 teaspoon ground nutmeg
04 - 1/2 teaspoon ground ginger
05 - 1 1/2 teaspoons baking powder
06 - 1 teaspoon baking soda
07 - 1/2 teaspoon salt
08 - 1 cup granulated sugar
09 - 1/2 cup packed light brown sugar
10 - 1 cup vegetable oil
11 - 4 large eggs
12 - 2 teaspoons vanilla extract
13 - 2 cups grated carrots (about 3 to 4 medium)
14 - 1 cup chopped walnuts or pecans
15 - 1 cup crushed pineapple, well-drained
16 - 1/2 cup raisins (optional)

→ Cream Cheese Frosting

17 - 8 ounces cream cheese, softened
18 - 1/2 cup unsalted butter, softened
19 - 2 1/2 cups powdered sugar, sifted
20 - 1 teaspoon vanilla extract
21 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans or line them with parchment paper.
02 - Whisk together flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt in a large bowl.
03 - Beat granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 - Gradually fold the dry ingredient mixture into the wet ingredients until just combined.
05 - Fold in grated carrots, chopped nuts, pineapple, and optional raisins evenly into the batter.
06 - Divide the batter evenly between the prepared pans.
07 - Bake for 35 to 40 minutes, or until a toothpick inserted centrally comes out clean.
08 - Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
09 - Beat cream cheese and butter together until smooth. Gradually mix in powdered sugar, vanilla extract, and a pinch of salt until light and fluffy.
10 - Once cooled, spread frosting between the layers and cover the top and sides of the cake evenly.
11 - Decorate with extra chopped nuts or grated carrot as preferred.

# Expert Advice:

01 -
  • It stays impossibly moist for days because of the pineapple and oil, so you can actually make it ahead without it drying out.
  • The cream cheese frosting is tangy enough to balance the sweetness, making each bite feel sophisticated without being fussy.
  • It's the kind of cake that works for a Tuesday afternoon treat or a dinner party centerpiece.
02 -
  • Drain that pineapple thoroughly or your cake will be wet and heavy instead of moist and tender—I learned this the hard way.
  • Room temperature ingredients mix into a smoother batter with better texture; cold cream cheese and butter create lumpy frosting no amount of beating fixes.
03 -
  • Use freshly grated carrots and freshly ground spices; the difference in flavor is immediate and worth the extra minute.
  • If your frosting breaks or gets too soft, chill it for fifteen minutes and re-beat it until it comes back together smooth.
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