Carrot Cake Recipe: Moist and Spiced
Moist carrot cake with spiced crumb and cream cheese frosting.
Ingredients
- 2 cups flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ½ tsp salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 eggs
- 2 tsp vanilla
- 3 cups grated carrots
- 1 cup crushed pineapple drained
- ½ cup pecans optional
- 8 oz cream cheese softened
- ½ cup butter softened
- 4 cups powdered sugar
- 1 tsp vanilla
- 1-2 tbsp milk
- Optional: Pecans carrot curls
- Suggested Pairings: Coffee ice cream
Instructions
- Preheat oven to 350°F; grease two 9-inch pans.
- Whisk flour, baking soda, baking powder, spices, and salt.
- Mix sugars, oil, eggs, vanilla, carrots, pineapple, nuts; add dry ingredients.
- Divide batter; bake 25-30 min; cool completely.
- Beat cream cheese, butter, powdered sugar, vanilla, and milk for frosting.
- Frost layers; garnish with pecans or carrot curls.
- Serve on a cake stand with coffee and ice cream.
Notes
- Grate carrots finely by hand.
- Store in fridge up to 5 days, freeze 3 months.
- Try a vegan variation.
- Pair with tea.