Carrot Spice Cake with Cream Cheese Frosting

Inspired by Jimmy’s love for spice cake—this one’s for you, babe!

If there’s one dessert Jimmy always goes for, it’s spice cake. So this year, I decided to create a carrot cake just for him—only with a cozy twist. Instead of your typical carrot cake, I packed this one with all the warm, comforting spices you’d find in a classic spice cake—like cinnamon, nutmeg, ginger, and just a little clove.

The result? A moist, tender cake that tastes like spring and comfort all rolled into one. And of course, I topped it with a thick layer of tangy cream cheese frosting (because honestly, is it even Easter without cream cheese frosting?). It’s sweet, spicy, and totally worth making from scratch—especially for someone you love.

Ingredients:
For the cake:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped pecans or walnuts (optional)

For the frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk flour, baking soda, salt, and spices.
3. In a separate bowl, mix sugars, oil, eggs, and vanilla. Stir in carrots, pineapple, and nuts.
4. Combine wet and dry ingredients, then divide between pans.
5. Bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely.
6. For the frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt.
7. Frost the cooled cake and garnish with more nuts or carrot curls if desired.

Carrot Spice Cake

I wanted to create a carrot cake with the warm spices you find in a classic spice cake. The result? Moist, flavorful layers full of cinnamon, nutmeg, ginger, and a hint of clove, topped with tangy cream cheese frosting. It’s cozy, sweet, and just perfect for Easter.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 8

Ingredients

  

For the cake:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots
• 1/2 cup crushed pineapple drained
• 1/2 cup chopped pecans or walnuts optional

For the frosting:

• 8 oz cream cheese softened
• 1/2 cup unsalted butter softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

 

• Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
• In a large bowl, whisk flour, baking soda, salt, and spices.
• In a separate bowl, mix sugars, oil, eggs, and vanilla. Stir in carrots, pineapple, and nuts.
• Combine wet and dry ingredients, then divide between pans.
• Bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely.
• For the frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt.
• Frost the cooled cake and garnish with more nuts or carrot curls if desired.

Keyword easter, easter dessert recipes, easter recipes