Moist Spiced Carrot Cake (Printable)

Moist spiced cake with grated carrots, nuts, pineapple and a creamy cheese topping for a flavorful dessert.

# What You'll Need:

→ Cake

01 - 2 cups all-purpose flour
02 - 2 tsp ground cinnamon
03 - 1/2 tsp ground nutmeg
04 - 1/2 tsp ground ginger
05 - 1 1/2 tsp baking powder
06 - 1 tsp baking soda
07 - 1/2 tsp salt
08 - 1 cup granulated sugar
09 - 1/2 cup packed light brown sugar
10 - 1 cup vegetable oil
11 - 4 large eggs
12 - 2 tsp vanilla extract
13 - 2 cups grated carrots (about 3–4 medium carrots)
14 - 1 cup chopped walnuts or pecans
15 - 1 cup crushed pineapple, well-drained
16 - 1/2 cup raisins (optional)

→ Cream Cheese Frosting

17 - 8 oz cream cheese, softened
18 - 1/2 cup unsalted butter, softened
19 - 2 1/2 cups powdered sugar, sifted
20 - 1 tsp vanilla extract
21 - Pinch of salt

# How-To Steps:

01 - Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans or line them with parchment paper.
02 - In a large bowl, whisk together flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
03 - In another bowl, beat the granulated sugar, brown sugar, and vegetable oil until well blended. Add eggs one at a time, beating thoroughly after each. Stir in vanilla extract.
04 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.
05 - Fold in the grated carrots, chopped nuts, crushed pineapple, and raisins if using, ensuring even distribution.
06 - Pour the batter evenly into the prepared pans. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack and cool completely.
08 - Beat the cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla extract, and salt; beat until light and fluffy.
09 - Once the cakes have fully cooled, spread frosting between the layers and cover the top and sides evenly.
10 - Optionally, garnish with extra chopped nuts or grated carrot for presentation.

# Expert Advice:

01 -
  • It's moist and tender without being heavy, the kind of cake that stays fresh for days and somehow tastes better the next day.
  • The spices are warm and inviting—cinnamon, nutmeg, and ginger work together so you get depth without any single flavor taking over.
  • Unlike many carrot cakes that feel virtuous but dry, this one has crushed pineapple and oil that keep it genuinely delicious, not apologetic.
02 -
  • The pineapple must be truly well-drained; if you add it juice and all, the batter becomes too wet and the cake comes out gummy instead of moist.
  • Let the layers cool completely on a rack before frosting—rushing this step means the frosting will melt off and slide down the sides instead of staying put.
  • Room-temperature cream cheese and butter make all the difference in the frosting; if they're cold, you'll over-beat trying to get them smooth and end up with grainy, separated frosting.
03 -
  • Toast the walnuts or pecans in a 350°F oven for 5 to 7 minutes before chopping and folding them in—this deepens their flavor and makes people ask what your secret ingredient is.
  • Measure your flour by spooning it into the measuring cup and leveling it rather than scooping directly from the bag, which packs it down and can make your cake dense.
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