Description
Creating Spiced Carrot Cake with Cream Cheese Icing is simple and rewarding. Follow these steps for a delicious outcome:
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup chopped walnuts or pecans (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- Combine Wet Ingredients: In another bowl, beat the oil, eggs, grated carrots, and vanilla extract until smooth.
- Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring until just combined. Avoid overmixing.
- Add Nuts: Fold in the chopped walnuts or pecans, if using.
- Divide Batter: Pour the batter evenly into the prepared cake pans.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Remove the cakes from the oven and let them cool in the pans for about 15 minutes. Then, transfer them to wire racks to cool completely.
- Prepare Icing: In a large bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
- Assemble the Cake: Once the cakes have cooled, place one layer on a serving platter. Spread a layer of cream cheese icing on top. Place the second layer on top and frost the top and sides of the cake.
Notes
- This cake is perfect for special occasions or as a delightful treat any day of the week.
- Be sure to keep the cake covered to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg