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Indulge in Seasonal Spiced Carrot Cake with Cream Cheese Frosting

Dive into this Seasonal Spiced Carrot Cake with Cream Cheese Frosting, where warm spices meet moist cake and rich frosting. Perfect for any occasion, it’s a slice of comfort and celebration.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese
  • 1/2 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 tablespoon milk

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. In another bowl, combine granulated sugar, brown sugar, and oil. Mix in the eggs one at a time until smooth and fluffy.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated carrots and chopped pecans.
  6. Pour the batter evenly into the prepared pans and smooth the tops.
  7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks.
  9. In the meantime, prepare the cream cheese frosting by beating together cream cheese and butter until creamy. Gradually mix in powdered sugar and milk until you achieve a smooth consistency.
  10. Once the cakes are completely cool, spread a layer of frosting between the cakes before frosting the entire cake.
  11. Slice, serve, and enjoy each delightful bite of your Seasonal Spiced Carrot Cake with Cream Cheese Frosting!

Notes

This cake can be stored in the fridge for up to 5 days. For a twist, try adding crushed pineapple into the batter for extra flavor.