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Moist Spiced Carrot Cake

Category: Sweet Treats to Satisfy Any Craving

Moist carrot cake plus cream cheese frosting. Takes one hour. Cuts into 16. Great for parties.
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Barbara Chef
Updated on Thu, 15 May 2025 12:25:13 GMT
The Best Carrot Cake Highlight
The Best Carrot Cake | cookwithcarla.com

Turn pantry basics into a super soft, flavor-packed carrot cake filled with shredded carrots and topped with a dreamy, tangy cream cheese layer. This new and better version gives you awesome texture and taste. It's easy for anyone to whip up.

After lots of trial runs and tweaks, I found that more carrots and oil make it extra moist. Changing the spices a bit also kicked the flavor up a notch.

Irresistible Elements

Shredded carrots make it deliciously juicy

The right amount of oil gives you that fluffy bite

Spices add a cozy kick

Top Carrot Cake Dessert Highlight
Top Carrot Cake Dessert | cookwithcarla.com

Roasted pecans bring some crunch

Double the cream cheese means a tangier punch

Baking Made Easy

Stir all wet stuff together really well.

Sprinkle in the spices for flavor.

Mix in the carrots last.

Poke with a toothpick to check if it's ready.

Whip until everything looks smooth.

Stack your cake with care.

After years tinkering with this cake, I learned that focusing on the small things really makes it the tastiest.

Top Easy Carrot Cake Dessert Highlight
Top Easy Carrot Cake Dessert | cookwithcarla.com

Winning Serving Options

You can serve this cake in whatever way fits the day:

  • Show off a layered creation for parties
  • Go for a big slab in a 13x9 pan for a crowd
  • Make them into cupcakes so they're easy to grab
  • Throw in some toasted pecans for more crunch

Tasty Twists

Swap pans as you like (just watch the clock)

Prep your cream cheese filling ahead of time

Add a crumb layer underneath to get a cleaner look

Tweak the amount of nuts till it's just right for you

Storing Made Simple

Pop leftovers in the fridge since there's cream cheese in the mix. For awesome results:

  • Do a crumb layer before adding the last coat of frosting
  • It's fine to chill the frosting in the fridge for a week
  • Let the frosting hang out for a bit at room temp so it spreads easier
  • Bring your cake to room temp before grabbing a slice

Expert Tricks

Always grate carrots right before you use them

Poke the middle to make sure it's baked through

Let the cake cool totally before spreading the frosting

Use ingredients that aren't cold for a smoother blend

Baking Basics

Grease or line your pans so nothing sticks

Double check your measurements

Mix just until everything is combined

Top Easy Carrot Cake Highlight
Top Easy Carrot Cake | cookwithcarla.com

Give the cake enough time to cool down

My time figuring out this carrot cake has paid off. These tests and tweaks brought out that awesome soft middle, great flavor, and perfect crumb. Remember—when you use good stuff and take your time, every slice is a win.

Recipe FAQs

→ Can I prep early?
You can bake it two days before and frost it when you're ready to serve.
→ What's the top way to grate carrots?
Either a box grater or a food processor does the job. Make sure they're shredded fine.
→ How should I keep leftovers?
Pop it in the fridge, covered, and it'll last for about five days.
→ Is freezing possible?
Absolutely! Wrap up pieces tight and freeze them for up to three months.
→ Can I use another pan?
It fits a 13x9 pan too. Just bake for around 45 minutes.

Moist Spiced Carrot Cake

Soft carrot cake filled with pecans and carrots, all finished off with a thick layer of cream cheese icing.

Prep Time
15 min
Cook Time
38 min
Total Time
53 min

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 16 Servings

Dietary Preferences: Vegetarian

Ingredients

→ Cake Batter

01 1/2 teaspoon kosher salt
02 1 teaspoon baking powder
03 1 1/2 teaspoons baking soda
04 2 1/4 cups all-purpose flour
05 4 large eggs
06 2 teaspoons vanilla extract
07 1 1/2 cups vegetable oil
08 2 cups granulated sugar

→ Spices & Mix-ins

09 1 cup chopped pecans
10 3 cups grated carrots
11 2 teaspoons ground cinnamon
12 1/2 teaspoon ground nutmeg
13 1/4 teaspoon ground cloves
14 1/4 teaspoon ground ginger

→ Cream Cheese Frosting

15 1 tablespoon milk
16 4 1/2 cups powdered sugar
17 1 tablespoon vanilla extract
18 16 oz cream cheese, softened
19 1/2 cup unsalted butter, softened

Steps

Step 01

After the baked cake is totally cool, slather frosting all over the sides and top, and fill between the layers.

Step 02

Whip butter with cream cheese for around 3 minutes. Then pour in vanilla, powdered sugar, and milk. Keep mixing until you get a creamy spread.

Step 03

Dump the batter into your greased 9-inch pans. Pop them in the oven at 350°F for about 38 to 42 minutes. Let them rest in the pans for 10 minutes before taking out.

Step 04

Gently stir in your grated carrots and pecan bits so everything’s mixed in well.

Step 05

Crack eggs into a bowl, toss in sugar, oil, and vanilla, and beat until mixed. Drop in salt, baking soda, baking powder, and flour next, plus your spices. Whisk for about two minutes—aim for fluffy.

Notes

  1. You can bake it in a 13x9 pan if you want
  2. Chill in the fridge for up to 5 days
  3. Bake the cake (without frosting) up to 2 days early

Required Equipment

  • Cooling racks
  • Box grater or food processor
  • Electric mixer
  • Two 9-inch round cake pans

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Contains dairy
  • Contains eggs
  • Contains wheat
  • Contains tree nuts

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: ~
  • Fat: ~
  • Carbs: ~
  • Protein: ~