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Spiced Carrot Cake with Cream Cheese Frosting

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Embracing springtime with this oh-so delicious Spiced Carrot Cake with Cream Cheese Frosting. It’s the perfect cake to bake this Easter, summer, fall, or whenever! A moist spice cake made with four different spices and shredded carrots to give this cake the best-ever flavor. Then, in-between each layer of cake is the most luscious cream cheese frosting! Every bite is perfectly sweet and balanced with spice, with delicious chunks of carrot, and creamy tanginess from the frosting. It is the ultimate carrot cake to bake for any and every occasion! So simple, but so delicious.

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.

About The Recipe

With Easter right around the corner, my mom and I wanted to share her classic carrot cake recipe! This is a cake we have made many times over the years.

When my mom has her catering business, this cake was her most popular order! It was something that everyone absolutely loved.

So, when we were discussing what we wanted to share this week, we just knew that we had to finally share this recipe!

We’ve already shared carrot cake cupcakes on the blog, but is there really anything better than a carrot cake for Easter?

Though, I think the best part about this cake (other than the delicious flavor!) is just how easy it is to make. Since it’s an oil based cake, all you need two mixing bowls!

Oh, but we can’t forget about the classic cream cheese frosting.

Between you and me, the frosting itself might be even better than the actual cake! It’s made a little different to make sure that this frosting is absolutely no-fail.

carrot cake with slice missing on marble cake stand with yellow roses and eucalyptus stems on top with more roses and white flowers around, a white cheese cloth beside, and empty glasses behind.

All together, it creates a cake that is simply irresistible! When I was taking pictures, I simply couldn’t help myself to a slice (or two!).

It’s a perfect blend of spices to compliment and to enhance the flavor of the carrot, giving this cake an irresistible taste. Whether you’re looking for the perfect cake for spring or just any time of year, this is the cake you need to bake!

What is Carrot Cake?

If you’ve never had carrot cake, I am so sorry. This classic cake is a favorite among so many people and get ready to have you life CHANGE!

A carrot cake is simply a cake made with shredded carrots stirred into the batter, but this version is made with a spice cake batter, as it enhances the flavors and really compliments the flavor of the carrots!

A carrot cake is also typically frosted with a cream cheese frosting.

Reasons You Will Love This Carrot Cake

  • The cake is mixed up in only 2 bowls!
  • Super simple to make.
  • Perfectly balanced between spices, sweetness, and lots of carrots.
  • Every bite is so moist and melts-in-your-mouth.
  • The frosting is NO-FAIL!
  • Perfect for any and every occasion, but especially spring.
close up of carrot cake with slice missing on marble cake stand with yellow flowers and eucalyptus in stems, with two more yellow flowers in front on white plate.

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Cake:

  • All-Purpose Flour – No fancy flours needed for this cake! Regular unbleached all-purpose flour gives this cake the perfect structure and texture.
  • Granulated Sugar – Gives the perfect amount of sweetness to this cake!
  • Baking Powder – Provides just the right amount of the leavening to give this cake an irresistible texture.
  • Ground Spices – For this cake, you will need cinnamon, nutmeg, cloves, and ginger!
  • Salt – Cuts sweetness and enhances the flavor of the spices.
  • Vegetable Oil – Makes this cake extra moist and tender.
  • Large Eggs – Remember to set your eggs out ahead of time to allow them to come to room temperature!
  • Grated Carrots – Adds flavor and crunch to this delicious cake.
spices, shredded carrots, salt, baking powder, flour, eggs, oil, and sugar on marble surface.

For The Frosting:

  • Heavy Cream – This is our secret to our no-fail cream cheese frosting! Using whipped cream helps keep the frosting stabilized and less likely to melt.
  • Cream Cheese – Makes this frosting irresistibly rich and tangy!
  • Salt – Cuts the sweetness slightly.
  • Powdered Sugar – Gives this frosting the perfect amount of sweetness, while also making it the perfect consistency.
  • Vanilla Extract – Just a splash to give this frosting the best-ever flavor!
powdered sugar, cubed cream cheese, heavy cream, vanilla, and salt on marble surface.

How To Make Carrot Cake

Step 1: Prepare cake batter

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.

Step 2: Bake

Divide the batter 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.

three baked carrot cake layers on wire cooling rack.

Step 3: Make 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.

Step 4: Frost

Place one cake layer on cake plate and spread with a layer of frosting.

Repeat with second layer. Add third layer.

Frost entire cake.

frosted cake on marble cake stand.

Decorating Ideas

This cake is the perfect treat for Spring/Easter or really any occasion! Here are a few of our favorite ways to decorate this oh-so delicious cake.

  • Candy Melt Drips – Once the cake is assembled, you can use melted any color of candy melts (I would recommend using white, orange, or even green candy melts!) to create drips from the top of the cake. To do this, all you need to do is place the melted candy in a piping bag or spoon some onto the top edges of cake. If using a spoon, gently push the melted candy to the edge of the cake to allow it to drip. If using a piping bag, hold the piping bag to the edge of the cake and apply light pressure.
  • Edible Flowers – Edible flowers add a perfect pop of Spring/Summer color. Though, if you decide to use roses, be sure to wrap the stems in plastic wrap and wash any petals that may touch the cake. Remember to discard the flowers before serving.
  • Gold Leaf and/or Gold Dust – Adds a touch of elegance!
  • Fondant – You can make your own fondant or use store-bought fondant to create decorative elements for this cake! Making your own flowers/roses is always one of my favorite things to do.
  • Sprinkles – Seasonal sprinkles could add a cute seasonal element to this cake!
  • Extra Frosting – If you have any leftovers or want to make extra frosting, you can color it orange and green to to pipe cute little carrots on the exterior of the cake.
frosted cake on marble cake plate with flowers on top with glasses behind, more flowers around, a white cheese cloth, and cake knife beside.

How To Store

If there’s any leftover cake, you can store it in a covered cake plate for 1-2 days at room temperature. Though, the best way to store this cake in a covered cake plate and in the fridge for 5-6 days, as it’s very moist!

If needed, you can also freeze this cake. You can either freeze the individual layers before assembly or you can freeze individual slices of this cake for up to 2 months.

Substitutions

  • You can use store-bought shredded carrots.
  • To make this recipe dairy-free, use your favorite dairy free cream cheese and plant-based heavy whipping cream.
  • You can use a pre-mixed spice blend, if you do not have the individual spices.

Looking for more recipes like this? Here are a few you may like: Carrot Cake Cupcakes, Carrot Cake Cookies, Robins Egg Cake, Hot Cross Buns, Goat Cheese and Honey Cheesecake

angled shot of carrot cake with slices missing on marble cake stand with yellow flowers and eucalyptus stems on top with glasses behind and white cheesecloth beside.

Expert Tips

  • 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.

When you make this Spiced Carrot Cake with Cream Cheese Frosting, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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.
4.34 from 3 votes

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.
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12

Ingredients
 

Cake

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

Frosting

  • 1 cup heavy cream, cold
  • 1 cup cream cheese, cubed
  • 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 + Tips!

*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.
Substitutions:
  • You can use store-bought shredded carrots.
  • To make this recipe dairy-free, use your favorite dairy free cream cheese and plant-based heavy whipping cream.
  • You can use a pre-mixed spice blend, if you do not have the individual spices.
Expert Tips:
  • 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

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

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3 Comments

  1. 4 stars
    Hi. I made this cake for Easter. I liked it. I added raisins and walnuts which I am glad I listened to myself because I was in the mood for some substance in the cake with raisins and walnuts and that went well with the recipe that you provided. I did a square cake. I have one piece of cake left for tonight and then I will be done with it. The frosting was good but I prefer double the amount of frosting with cream cheese frosting so I would probably double the recipe next time. I overall gave it a 4/5 starts. I think your presentation picture is so very good and I bet this particular cake makes a good triple layer presentation like you presented, but I made it as a flat cake which was ok.

    Happy Cooking. Thank you for the cake recipe. I was glad I got to try a recipe off your website!

    Nowelle