A rich, tender classic American carrot cake recipe with warm spices and a rich cream cheese frosting
star ingredients
Carrots – In the name of the recipe, its the star of the show! Carrots are a naturally mild, sweet root vegetable that add vibrance, sweetness and moisture to the cake.
Cinnamon- the foundational spice for your carrot cake, which adds warmth and sweetness.
Nutmeg – gives your carrot cake a sweet, nutty flavor. Swap for ground cardamom if you desire
Clove – this spice add warmth to your cake, and makes it stand out from other carrot cake recipes. You can swap clove for other sweet spices such as ground allspice or anise
Cream Cheese Frosting – This topping adds creaminess, and touch of tartness to your cake, and balances the spices very well. You can find my cream cheese frosting recipe here, or use your favorite!
Chef's Notes
Don’s skip the whipping of your eggs and sugar. This makes your cake light, fluffy and tender.
Use a box grater to make small carrot shreds for your cake. Smaller carrot shreds make a more consistent batter and prevent the carrots from sinking to the bottom of your cake as its baking. If you regularly juice carrots, this recipe is also a great way to use your spent carrot pulp.
Meal prep tips
This cake recipe can be made in advance and will keep in the refrigerator covered for up to 5 days. Remove from the refrigerator and allow to sit at room temperature for at least 30 minutes before enjoying. Package your cake in individual slices for an easy grab-and-go treat.
Spiced Carrot Cake
Easy and Delicious Spiced Carrot Cake
Yield: 12
Equipment
- 13 x 9 Baking Pan
- Mixer
- Grater
Ingredients
- 2 Cups Flour
- 2 Tsp Baking powder
- 1 Tsp Baking soda
- 2 Tsp Cinnamon
- 1 Tsp Ground nutmeg
- 1/2 Tsp Ground Clove
- 1 Tsp Salt
- 4 Eggs
- 1 2/3 Cups Granulated Sugar
- 1 Cup Canola oil
- 2 Cups Shredded carrots
Instructions
- Preheat oven to 350º. Line a 13x9 baking pan with parchment paper.
- Combine and sift all dry ingredients (flour, baking powder, baking soda, cinnamon,nutmeg, clove and salt). Set aside.
- Meanwhile, combine eggs and sugar in the bowl of an electric mixer with the whisk attachment. Whisk until light, fluffy, and nearly doubled in size.
- Gently fold in oil, followed by the shredded carrot.
- Lastly, gently stir in flour mixture in thirds until incorporated and the batter is smooth.
- Pour batter into the prepared pan and smooth it out evenly. Gently tap to remove any air bubbles.
- Bake until slightly golden brown and a toothpick inserted into the center comes out clean. About 25-30 minutes.
- Allow cooling completely before cutting into 12 sections (see notes)
- Top with cream cheese frosting (see recipe) and store under refrigeration until ready to serve.
Notes
Cut the cake slices in 12 equal sections like the drawing below. Cut them before frosting to make portioning for service easier.
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