Moist Spiced Carrot Cake (Printable Version)

Moist spiced carrot dessert with nuts, pineapple, and creamy frosting, perfect for any occasion.

# What You Need:

→ Cake

01 - 2 cups all-purpose flour
02 - 2 teaspoons ground cinnamon
03 - 1/2 teaspoon ground nutmeg
04 - 1/2 teaspoon ground ginger
05 - 1 1/2 teaspoons baking powder
06 - 1 teaspoon baking soda
07 - 1/2 teaspoon 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 teaspoons 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 teaspoon vanilla extract
21 - Pinch of salt

# How-To:

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

# Expert Advice:

01 -
  • It's impossibly moist thanks to the oil, crushed pineapple, and grated carrots working together in perfect harmony.
  • The cream cheese frosting is thick, tangy, and rich enough to make everyone ask for seconds.
  • You can make it ahead and refrigerate it, which means less stress on the day you need it most.
02 -
  • Drain that pineapple like your life depends on it—excess liquid will make your batter soupy and your cake dense instead of tender.
  • Room temperature cream cheese and butter are non-negotiable for frosting; if they're too cold, your frosting will be grainy and hard to spread, and if they're too warm, it'll be too soft to hold its shape.
03 -
  • Let your ingredients come to room temperature before you start—it makes the batter emulsify better and bake more evenly.
  • If your frosting ever gets too soft while you're frosting, pop the whole bowl in the refrigerator for 10–15 minutes to firm it up.
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