Spiced Carrot Cake Moist (Print version)

Moist warmly spiced carrot cake with walnuts and cream cheese frosting, perfect for snacks or celebrations.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 1/2 teaspoons baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground cloves
08 - 1/4 teaspoon ground ginger

→ Wet Ingredients

09 - 1 cup vegetable oil
10 - 1 1/4 cups granulated sugar
11 - 1/2 cup packed light brown sugar
12 - 4 large eggs
13 - 2 teaspoons pure vanilla extract

→ Vegetables & Add-ins

14 - 3 cups grated carrots
15 - 1 cup chopped walnuts (optional)
16 - 1/2 cup raisins (optional)

→ Cream Cheese Frosting

17 - 8 ounces cream cheese, softened
18 - 1/2 cup unsalted butter, softened
19 - 2 cups powdered sugar, sifted
20 - 1 teaspoon vanilla extract
21 - Pinch of salt

# How To Make It:

01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl.
03 - Beat vegetable oil, granulated sugar, and brown sugar until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
04 - Gradually fold the dry ingredients into the wet mixture until just combined.
05 - Fold in grated carrots, walnuts, and raisins if using.
06 - Divide batter evenly between prepared pans and smooth the tops.
07 - Bake for 40 to 45 minutes or until a toothpick inserted comes out clean. Let cool in pans for 15 minutes, then transfer to a wire rack to cool completely.
08 - Beat cream cheese and butter until creamy. Gradually add powdered sugar, vanilla, and salt, beating until smooth and fluffy.
09 - Once cooled, spread frosting between layers and over the entire cake. Optionally, garnish with extra walnuts.

# Expert Advice:

01 -
  • It's impossibly moist—the oil and grated carrots keep every bite tender and forgiving, even if you slightly overbake it
  • The spice blend feels like a warm hug without ever being overwhelming or harsh
  • Cream cheese frosting that's actually fluffy and spreadable, not grainy or separated
  • It comes together faster than you'd think, with real results that look bakery-worthy
02 -
  • Don't skip the cooling step—frosting a warm cake is the difference between professional-looking and homemade-looking, even if the taste is identical
  • Fresh spices make an enormous difference. If your cinnamon smells dull, it's time for new spices. The flavor difference is shocking
  • Grate your carrots fresh, not canned or pre-grated. The moisture and sweetness are completely different
  • Room temperature ingredients mix into a smoother, more emulsified batter. This means better texture and more tender crumb
03 -
  • If you're making this for a special occasion, prepare the unfrosted cakes the day before and store them well-wrapped. Frost them fresh on the day you're serving—the frosting always looks better when it hasn't had time to set
  • To check for doneness accurately, use a wooden toothpick rather than a fork. Forks trap more batter and can give false readings
  • If your frosting is too soft, refrigerate it for 10 minutes before spreading. If it's too stiff, let it sit at room temperature and stir occasionally until it reaches the right consistency

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