Recipe

Spiced Carrot Cake

Ultra-moist carrot cake loaded with warm spices, sweet carrots, and a tangy cream cheese frosting. Easy two-bowl, no-mixer cake with bakery-level results.

By Matt Campbell

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4.9 (1,284)

A single slice of spiced carrot cake with thick cream cheese frosting on a small plate, with a few chopped walnuts scattered nearby

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Carrot cake is the cozy sweater of desserts. It is warm-spiced, ridiculously moist, and somehow feels appropriate at brunch and at midnight. This is my go-to version when I want a cake that looks classic, tastes bold, and stays tender for days without any weird fuss.

We are going for luscious and rich here: finely grated carrots for moisture, a mix of cinnamon, ginger, and nutmeg for that bakery perfume, and a cream cheese frosting that is tangy enough to keep every bite from turning into sugar overload. Also, you get crisp edges. Because the edges deserve happiness too.

Freshly grated carrots in a bowl beside measuring spoons of cinnamon and ginger on a kitchen counter

Why It Works

Moist, not oily: Oil keeps it tender, and a combo of brown sugar and applesauce adds moisture without making it heavy.
Big spice flavor: Cinnamon leads, ginger adds zing, and nutmeg rounds it out. A small hit of clove is optional but highly encouraged.
Reliable crumb: The batter is mixed gently and baked at a steady temp so it rises evenly and slices clean.
Frosting that behaves: Using cool-softened cream cheese and butter plus a quick chill keeps it thick, swoopy, and not runny.

Pairs Well With

Storage Tips

Short version: keep it covered and chilled, and it will taste great for several days.

How to store

Frosted cake: Cover and refrigerate. Cream cheese frosting needs the fridge.
Unfrosted layers: Wrap each cooled layer tightly in plastic wrap. Store at room temp up to 1 day, or refrigerate up to 3 days.
Frosting (make-ahead): Store in an airtight container in the fridge for up to 2 days. Let it soften a bit, then re-whip briefly before using.

Freezing (highly recommended)

Unfrosted layers: Wrap in plastic wrap, then foil. Freeze up to 2 months. Thaw overnight in the fridge.
Frosted slices: Freeze slices on a sheet pan until firm, then wrap and store in a freezer bag. Thaw in the fridge so the frosting stays neat.

Best texture tip: Let chilled slices sit at room temp for 20 to 30 minutes before serving. The crumb softens and the spices pop.

Common Questions

Do I have to peel the carrots?

If your carrots are fresh and the skin looks smooth, you can skip peeling. If they are a little rough or dry, peel them. Either way, grate them finely so they melt into the cake.

Can I use pre-shredded carrots?

You can, but they are usually thicker and drier. If that is what you have, run them through a food processor a few pulses to get them finer, or expect a slightly less tender crumb.

Why is my cream cheese frosting runny?

Usually it comes down to temperature and texture: the cream cheese or butter was too warm, the brand of cream cheese is extra soft or watery, or the frosting got whipped long enough to warm up in the bowl. Fix it by chilling 20 to 30 minutes, then re-whipping briefly. If it is still loose, add 2 to 4 tablespoons more powdered sugar.

Can I make this as cupcakes?

Yes. Fill liners about 2/3 full and bake at 350°F for 18 to 22 minutes. You should get about 20 to 24 cupcakes, depending on how generously you fill the liners.

Can I bake this in a 9x13-inch pan?

Yes. Bake at 350°F for 35 to 45 minutes, until a toothpick comes out clean or with a few moist crumbs. Let it cool completely, then frost right in the pan for the lowest-drama finish.

Can I make it nut-free or pineapple-free?

Absolutely. Nuts are optional and so is pineapple. The base cake is still rich and flavorful without either.

Can I make the frosting ahead?

Yes. Make it 1 to 2 days ahead and refrigerate. Let it sit at room temp for 10 to 15 minutes, then re-whip briefly to bring it back to swoopy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Two 9-inch round cake pans (or one 9x13-inch pan)
Mixing bowls
Whisk and rubber spatula
Box grater or food processor (for carrots)
Measuring cups and spoons
Electric hand mixer or stand mixer (for frosting)
Wire rack (cooling)

I used to think carrot cake was a polite dessert. Something you ate at a baby shower while making small talk. Then I started chasing the version with the dark, spicy crumb and that frosting that tastes like cheesecake’s cooler cousin. This recipe is my home-kitchen answer to that craving. It is forgiving, it feeds a crowd, and it has the kind of smell that makes people drift into the kitchen “just to see what’s going on.”

Spiced Carrot Cake

(4.9 (1,284) Reviews)

Prep Time 25 mins

Cook Time 30 mins

Total Time 2 hrs

Servings 12

Ingredients

Cake

2 cups (260g) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves (optional)
1 cup (200g) light brown sugar, packed
1/2 cup (100g) granulated sugar
3 large eggs, room temperature
3/4 cup (180ml) neutral oil (avocado, canola, or vegetable)
1/2 cup (120g) unsweetened applesauce
2 teaspoons vanilla extract
3 cups (about 270g to 330g) finely grated carrots (from about 5 to 6 medium carrots)
1/2 cup (60g) chopped walnuts or pecans (optional)
1/2 cup (75g) raisins (optional)
1/2 cup (120g) crushed pineapple in juice, very well drained (optional but great)

Cream Cheese Frosting

8 oz (226g) cream cheese, softened but still cool
1/2 cup (113g) unsalted butter, softened
3 to 3 1/2 cups (360g to 420g) powdered sugar, sifted if lumpy
1 teaspoon vanilla extract
1/8 teaspoon fine salt
1 to 2 teaspoons fresh lemon juice (optional, for extra tang)

Frosting note: This makes enough to fill and frost a 2-layer 9-inch cake with a classic coat. If you want a thicker, swoopier layer (or you are generous with the spatula), scale the frosting by 1.25x.

Instructions

Make the cake

Prep. Heat oven to 350°F. Position a rack in the middle. Grease two 9-inch round cake pans, line bottoms with parchment, then lightly grease the parchment. (This is the low-drama way to get clean releases.)
Mix dry ingredients. In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves (if using).
Mix wet ingredients. In a second bowl, whisk brown sugar, granulated sugar, eggs, oil, applesauce, and vanilla until glossy and well combined.
Combine gently. Pour wet into dry and fold with a spatula just until you no longer see dry flour.
Add the good stuff. Fold in grated carrots. If using nuts, raisins, and pineapple, fold them in now. Do not overmix.
Bake. Divide batter evenly between pans and smooth the tops. Bake 28 to 35 minutes, until a toothpick comes out clean or with a few moist crumbs. If your oven bakes unevenly, rotate the pans once halfway through.
Cool completely. Cool in pans 10 minutes, then turn out onto a wire rack to cool completely before frosting. This usually takes 45 to 60 minutes. Fully cool matters or the frosting will slide.

Two unfrosted carrot cake layers cooling on wire racks in a home kitchen

9x13-inch option

Prep and mix. Follow the same batter steps above. Grease a 9x13-inch pan and line with parchment if you want easy lifting.
Bake. Bake at 350°F for 35 to 45 minutes, until a toothpick comes out clean or with a few moist crumbs.
Cool and frost. Cool completely, then frost right in the pan. (If you are serving a crowd, this is the undefeated move.)

Make the frosting

Beat cream cheese and butter. In a mixing bowl, beat cream cheese and butter on medium until smooth, 1 to 2 minutes.
Add sugar. Beat in powdered sugar gradually on low at first, then medium. Stop at 3 cups for a tangier, softer frosting, or go up to 3 1/2 cups for a thicker, sweeter finish.
Season. Mix in vanilla, salt, and lemon juice (if using). Chill 15 to 20 minutes if the frosting feels too soft to spread.

Assemble

Level if needed. If your layers domed, trim the tops with a serrated knife so they stack evenly.
Frost. Place one layer on a plate or stand. Add a generous layer of frosting, then top with the second cake layer. Frost the top and sides.
Finish. Sprinkle with chopped nuts if you want crunch. Chill 20 minutes for cleaner slices, then serve.

Matt’s small trick: For extra cozy flavor, toast the nuts in a dry skillet for 3 to 5 minutes first. Let them cool before topping the cake.

Nutrition information is estimated.

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