Moist Spiced Carrot Cake (Print)
Soft carrot cake filled with pecans and carrots, all finished off with a thick layer of cream cheese icing.
# 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:
01 -
After the baked cake is totally cool, slather frosting all over the sides and top, and fill between the layers.
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.
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.
04 -
Gently stir in your grated carrots and pecan bits so everything’s mixed in well.
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:
01 -
You can bake it in a 13x9 pan if you want
02 -
Chill in the fridge for up to 5 days
03 -
Bake the cake (without frosting) up to 2 days early