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Perfect Spiced Carrot Cake

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Traditional carrot cake with toasted pecans and cream cheese frosting. Takes 70 minutes total, including baking time. Perfect balance of spices in a moist, rich cake.
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Ranah
Updated on Tue, 25 Feb 2025 02:34:29 GMT
Classic Carrot Cake Pin it
Classic Carrot Cake | bakeitgood.com

Finding the perfect carrot cake recipe is like finding your soulmate - when you know, you know. After years of testing countless versions, tweaking spice levels, and debating the merits of add-ins like raisins and pineapple, I've finally landed on carrot cake nirvana. This is the recipe I guard with my life and share only with those I truly trust (that's you).

Last Easter, my mother-in-law (who's notoriously critical of desserts) asked for the recipe. Sometimes the best recipes are the ones that win over the toughest critics.

Essential Ingredients

  • Fresh Carrots: Grate them yourself - those pre-shredded bags just won't cut it
  • Oil: Creates that signature moisture that keeps for days
  • The Perfect Spice Blend: Cinnamon, ginger, nutmeg, and cloves
  • Cream Cheese: The brick style, not whipped, for that perfect frosting
Classic Carrot Cake Recipe Pin it
Classic Carrot Cake Recipe | bakeitgood.com

Creating Your Cake

Start by whisking your oil, sugar, eggs, vanilla, and spices. Think of it as building layers of flavor before you even add the carrots.
The Quick Mix Add your baking soda, then fold in the flour gently. We're making cake here, not bread - no need for vigorous mixing.
Carrot Time Fold in those freshly grated carrots and chopped pecans. This is where the magic happens - each shred of carrot will release moisture as it bakes.
Frosting Freedom The cream cheese frosting comes together in just minutes, especially with my food processor trick. No need to wait for cream cheese to soften!

First time I made this, I used pre-shredded carrots and wondered why the cake wasn't moist enough. Now I know that freshly grated makes all the difference.

Perfect Finish

Spread that luscious cream cheese frosting between layers and all over the top and sides. Keep it rustic - those swirls and swoops show it's homemade.

Serving Suggestions

This cake actually tastes better after it's been refrigerated for a few hours. The flavors meld and the frosting firms up beautifully.

Make It Yours

If you insist on adding raisins or coconut, I won't judge (much). About a half cup of either works well without overpowering.

Storage Success

This cake keeps beautifully in the fridge for days - if it lasts that long.

Carrot Cake Recipe Pin it
Carrot Cake Recipe | bakeitgood.com

Through countless birthdays, Easter celebrations, and "just because" moments, this carrot cake has become my signature dessert. It proves that sometimes the best recipes are the classics done right, without unnecessary frills.

Frequently Asked Questions

→ Can I make this cake ahead of time?
Yes, you can make the cake layers 1-2 days ahead and store covered at room temperature, or make the entire frosted cake and refrigerate for up to 5 days.
→ Can I substitute the nuts?
Yes, walnuts work great instead of pecans, or you can omit the nuts entirely for a nut-free version.
→ Will this work as cupcakes?
Yes, fill lined muffin cups 2/3 full and bake for about 20-25 minutes at the same temperature.
→ Can I add pineapple or raisins?
Yes, add 1/2 cup drained crushed pineapple or 1/2 cup raisins (or both) to the batter when adding the carrots.
→ How should I store leftovers?
Store leftovers in the refrigerator for up to 5 days due to the cream cheese frosting.

Classic Carrot Cake

A moist, flavorful carrot cake with the perfect balance of spices, toasted pecans, and a rich cream cheese frosting.

Prep Time
30 Minutes
Cook Time
40 Minutes
Total Time
70 Minutes
By: Seham


Difficulty: Intermediate

Cuisine: American

Yield: 16 Servings

Dietary: Vegetarian

Ingredients

→ For the cake

01 1 1/2 cups pecans, toasted and chopped
02 1 1/2 cups vegetable oil
03 2 cups granulated sugar
04 4 large eggs
05 1 Tbsp vanilla extract
06 1 Tbsp ground cinnamon
07 1/2 tsp ground ginger
08 1/2 tsp ground nutmeg
09 1/4 tsp ground cloves
10 1 tsp salt
11 2 tsp baking soda
12 2 cups all purpose flour
13 3 cups grated carrot

→ For the cream cheese frosting

14 8 ounces cream cheese
15 3/4 cup unsalted butter
16 1/4 tsp salt
17 2 tsp vanilla extract
18 5 cups powdered sugar

Instructions

Step 01

Preheat oven to 350°F. Butter two 8-inch round cake pans and line bottoms with parchment paper. Toast pecans on baking sheet for 10-15 minutes, then cool and chop.

Step 02

In a large mixing bowl, whisk together oil, sugar, eggs, and vanilla extract.

Step 03

Whisk in cinnamon, ginger, nutmeg, and cloves. Add salt and baking soda, then gently fold in flour just until no dry pockets remain.

Step 04

Fold in shredded carrots and toasted pecans until evenly distributed. Batter will be thick.

Step 05

Divide batter between prepared pans and bake 35-40 minutes until cakes spring back when touched. Cool completely at room temperature.

Step 06

Process cream cheese, butter, salt, and vanilla in food processor until smooth. Add powdered sugar gradually, processing until smooth.

Step 07

When cakes are fully cooled, frost with cream cheese frosting. Store leftovers in refrigerator.

Notes

  1. Break up cream cheese before processing for easier blending
  2. Can add 1/2 cup crushed pineapple or raisins if desired
  3. Store in refrigerator up to 5 days

Tools You'll Need

  • Two 8-inch round cake pans
  • Parchment paper
  • Baking sheet
  • Mixing bowls
  • Food processor

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Tree nuts (pecans)
  • Dairy (butter, cream cheese)
  • Eggs
  • Gluten (flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 696
  • Total Fat: 42 g
  • Total Carbohydrate: 79 g
  • Protein: 5 g