Spiced Carrot Cake
Delight your taste buds with this moist and flavorful Spiced Carrot Cake, a dessert that perfectly balances warmth and sweetness. Infused with aromatic spices like cinnamon, nutmeg, and ginger, and packed with freshly grated carrots, this two-layer cake boasts a tender crumb that's irresistibly satisfying. The addition of unsweetened applesauce ensures a luscious texture while keeping the batter light, and optional chopped walnuts or pecans bring a delightful crunch. Topped with a rich, tangy cream cheese frosting, this classic treat is perfect for birthdays, holidays, or any special occasion. Easy to make and ready in under an hour, this crowd-pleaser will become your go-to recipe for homemade indulgence.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 0.75 cup vegetable oil
- 0.5 cup unsweetened applesauce
- 4 eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 4 large carrots)
- 1 cup chopped walnuts or pecans (optional)
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.
In a separate medium bowl, combine the vegetable oil, unsweetened applesauce, eggs, and vanilla extract. Whisk until well blended.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
Fold in the grated carrots and chopped nuts (if using) gently until evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans. Smooth out the tops with a spatula.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in their pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
To make the cream cheese frosting, beat the softened cream cheese and butter together in a large mixing bowl until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, and continue beating until the frosting is light and fluffy.
Mix in the vanilla extract for the frosting to enhance its flavor.
Once the cakes have cooled completely, spread a layer of frosting over the top of one cake. Place the second cake on top and frost the top and sides evenly.
Decorate with additional chopped nuts, if desired. Slice and serve. Enjoy your Spiced Carrot Cake!
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 378 mg | 16% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 67.1 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 238 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
