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–+ servings
cut carrot cake on marble cake stand with yellow flowers and eucalyptus stems on top, with glasses behind, white flower around, a white cheese cloth beside, and a plate with yellow flowers in front.

Spiced Carrot Cake with Cream Cheese Frosting

The perfect cake to make for Easter! This delicious and moist Spiced Carrot Cake with Cream Cheese Frosting is easy, full of flavor, and sure to be a crowd-pleaser. Bonus? This cake is made in two bowls, ready in about 1 hour, and tastes SO. GOOD.
Course: Desserts
Cuisine: American
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 765kcal

Ingredients

Cake

  • 2½ cups all purpose flour*
  • 1⅔ cups granulated sugar
  • 2½ teaspoons baking powder
  • 2½ teaspoons ground cinnamon
  • 1¼ teaspoons ground nutmeg
  • 1 teaspoon ground cloves
  • ⅔ teaspoon ground ginger
  • ⅞ teaspoon salt
  • 1⅞ cups vegetable oil
  • 5 large eggs room temperature
  • 3¾ cups grated carrots

Frosting

  • 1 cup heavy cream cold
  • 1 cup cream cheese cubed
  • ⅛ teaspoon salt
  • 2 cups powdered sugar sifted
  • 1 teaspoon vanilla extract

Instructions

Cake

  • Heat oven to 350℉.
  • Spray three 8 inch round pans with baking spray. Set aside.
  • In a large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
  • In a medium bowl, whisk together oil and eggs.
  • Pour wet ingredients over dry ingredients.
  • Mix until well combined.
  • Fold in carrots.
  • Divide evenly among pans.
  • Bake for 25-30 minutes, or until done.
  • Allow to cool in pans for 10 minutes.
  • Turn out onto cooling rack to finish cooling.

Frosting

  • Beat heavy cream to stiff peaks.
  • With the mixer running, add cream cheese one cube at a time.
  • Mix in powdered sugar, salt, and vanilla until smooth.

Assembly

  • Level cake layers, if needed.
  • Place one cake layer on cake plate and spread with a layer of frosting.
  • Repeat with second layer.
  • Add third layer.
  • Frost entire cake.
  • Decorate as desired.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
Tips For Success:
  • You can use shredded or grated carrots for this recipe.
  • 1 cup cream cheese is equal to an 8-oz. block.
  • Check the expiration dates on your spices!
  • Do not over-mix the cake batter.
  • This cake doesn't brown very much. It's best to use a cake tester or a thermometer to see when the cake is done.
  • Let this cake cool completely before frosting.
  • If you want to pipe the cream cheese frosting, you will need refrigerate it, as it may be too soft to pipe as soon as you make it.

Nutrition

Serving: 1Slice | Calories: 765kcal | Carbohydrates: 74g | Protein: 7g | Fat: 50g | Saturated Fat: 14g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 406mg | Potassium: 236mg | Fiber: 2g | Sugar: 51g | Vitamin A: 7342IU | Vitamin C: 3mg | Calcium: 116mg | Iron: 2mg