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Spiced Carrot Cake with Cream Cheese Frosting That Stays Moist
Spiced Carrot Cake with Cream Cheese Frosting is soft, spiced, and full of texture from carrots and nuts.
Why You Will Love and Enjoy This Spiced Carrot Cake with Cream Cheese Frosting
- It’s incredibly moist thanks to the oil and loads of grated carrots
- The mix of spices and nuts gives every bite a bit of texture and warmth
- The cream cheese frosting is smooth, slightly tangy, and just sweet enough
Spiced carrot cake loaded with nuts, sweet carrots, and cream cheese frosting.
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Spiced Carrot Cake with Cream Cheese Frosting
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12–15 portions depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
This carrot cake is one of those bakes that feels like home the second it’s in the oven. It’s warmly spiced, perfectly moist, and hard to stop slicing “just one more piece.”
Ingredients
Cake
- 1 1/2 cups oil
- 1 1/2 cups brown sugar, packed
- 4 large eggs, room temperature
- 1 tsp vanilla essence
- 2 cups Self-Raising flour
- 1 tsp bicarbonate of soda
- 1 tsp mixed spice
- 2 tsp ginger powder
- 4 cups grated carrots, lightly packed
- 1/2 cup walnuts or pecans or a mix, chopped
- 1/2 cup dates, finely chopped or sultanas
Cream Cheese Frosting
- 1 tub cream cheese, room temperature
- 1/2 cup – 125 g butter, room temperature
- about 2 cups icing sugar, sifted
- 1 tsp vanilla essence
- 1/4 tsp salt
- 1 to 2 tbsp milk, if needed
Instructions
Cake
- Preheat your oven to 350⁰F (180⁰C).
- Grease and line a round cake tin and a bundt tin, or use whatever tins you’ve got on hand.
- In a large bowl, beat together 1½ cups oil and 1½ cups brown sugar until well combined.
- Add the 4 large eggs one at a time, beating well after each addition.
- Stir in 1 tsp vanilla essence.
- In a separate bowl, whisk together 2 cups Self-Raising flour, 1 tsp bicarbonate of soda, 1 tsp mixed spice, and 2 tsp ginger powder.
- Gradually add the dry ingredients into the wet mixture, mixing gently just until combined.
- Fold in 4 cups of grated carrots, ½ cup chopped walnuts or pecans, and ½ cup chopped dates or sultanas.
- Divide the batter evenly between your prepared tins.
- Bake for about 30 minutes, or until a toothpick inserted in the centre comes out clean. Bundt tins may take a few extra minutes, so keep an eye on them.
- Let the cakes cool in the tins for about 10 minutes, then turn out onto a rack to cool completely before frosting. Don’t rush, or the frosting will melt.
Cream Cheese Frosting
- In a bowl, beat together the room temperature cream cheese and 125 g butter until smooth and creamy.
- Add about 2 cups of icing sugar gradually, mixing until smooth. Adjust the sweetness to your liking.
- Mix in 1 tsp vanilla essence and 1/4 tsp salt.
- If the frosting feels too thick, add 1 tbsp milk at a time until you reach a spreadable consistency.
- Spread or pipe the frosting over the completely cooled cake.
- Decorate with maraschino cherries, extra nuts, candied ginger, or sprinkles if you feel like it.
Notes
Created, prepared, tried, and tested by Irene
Nutrition
- Serving Size: 1
- Calories: 887
- Sugar: 64.2 g
- Sodium: 333.9 mg
- Fat: 58.5 g
- Saturated Fat: 17.2 g
- Trans Fat: 0 g
- Carbohydrates: 88.6 g
- Fiber: 3.2 g
- Protein: 8.4 g
- Cholesterol: 126.6 mg
This Carrot Cake with Cream Cheese Frosting has that homemade feel that makes each slice satisfying. It’s just as good for a quiet afternoon as it is for sharing. Tell me how you’d decorate yours.
Spiced Carrot Cake with Cream Cheese Frosting stands out for its soft crumb, warm spices, and creamy finish that ties everything together. It’s a reliable bake that feels satisfying from the first slice and easy enough to make anytime the craving hits.
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