Spiced Carrot Cake Frosting (Printer-friendly)
Moist, warmly spiced cake layered with tangy cream cheese frosting, perfect for celebrations or teatime.
# What You’ll Need:
→ Carrot Cake
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1½ teaspoons baking soda
04 - ½ teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - ½ teaspoon ground nutmeg
07 - ¼ teaspoon ground cloves
08 - ¼ teaspoon ground ginger
09 - 1 cup granulated sugar
10 - ½ cup packed light brown sugar
11 - 1 cup vegetable oil
12 - 4 large eggs
13 - 2 teaspoons pure vanilla extract
14 - 3 cups grated carrots (about 4-5 medium carrots)
15 - ½ cup chopped walnuts or pecans (optional)
16 - ½ cup raisins (optional)
→ Cream Cheese Frosting
17 - 8 ounces cream cheese, softened
18 - ½ cup unsalted butter, softened
19 - 2½ cups powdered sugar, sifted
20 - 1 teaspoon pure vanilla extract
21 - Pinch of salt
# How to Make It:
01 - Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a medium bowl.
03 - In a large bowl, beat granulated sugar, brown sugar, and vegetable oil until well combined. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
04 - Gradually fold the dry mixture into the wet ingredients until just combined; avoid overmixing.
05 - Fold in grated carrots, nuts, and raisins, if using.
06 - Divide batter evenly between prepared pans and smooth the tops. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
07 - Allow cakes to cool in pans for 10 minutes, then remove and transfer to a wire rack to cool completely.
08 - Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla, and salt, beating until fluffy.
09 - Spread a layer of frosting over one cake. Place the second cake on top, then frost the top and sides evenly.
10 - Optionally decorate with extra nuts or a light dusting of cinnamon. Slice and serve.
# Expert Tips:
01 -
- It's forgiving—the oil keeps it moist even if you accidentally overbake by a few minutes.
- The spice blend smells incredible while baking and tastes nothing like grocery store cake.
- Cream cheese frosting transforms it into something elegant enough for a dinner party or casual enough for Tuesday afternoon tea.
02 -
- Don't add the dry ingredients all at once—fold them in gradually so you can see when to stop and avoid overdeveloping the gluten.
- Cream cheese and butter must be softened or the frosting will break and look grainy instead of smooth and spreadable.
- Cool the cakes completely before frosting or the frosting will melt and slide off.
03 -
- Grate your own carrots the day you bake—store-bought shredded carrots often contain cellulose that changes the texture.
- Use fresh spices; old cinnamon and nutmeg taste flat and won't give you that warm, complex flavor that makes this cake unforgettable.