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.
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.