Moist Spiced Carrot Cake (Printable)

A moist, spiced carrot dessert with nuts, pineapple, and rich cream cheese frosting.

# What You'll 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 ounces 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 Make:

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 granulated sugar, brown sugar, and vegetable oil until well combined. Add eggs one at a time, beating well after each addition, then 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 - Evenly divide the batter between 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 invert onto a wire rack to cool completely.
08 - Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt; continue beating until light and fluffy.
09 - Once cooled, spread frosting between cake layers and cover the top and sides evenly.
10 - Optionally, decorate with extra nuts or grated carrot before serving.

# Expert Advice:

01 -
  • It's the kind of cake that stays soft for days, getting better as flavors meld together.
  • The crushed pineapple is a secret weapon that nobody suspects but everyone notices.
  • It feeds a crowd without requiring you to be a decorated pastry chef.
02 -
  • Draining the pineapple is non-negotiable; undrained juice will make the cake heavy and the frosting weep.
  • Cream cheese frosting needs time to set in the cold; it's worth chilling for an hour before serving if you're stacking or frosting sides.
03 -
  • Use natural light to check if cakes are done baking; the toothpick test is reliable, but visual cues matter too—the edges will pull slightly from the pan sides.
  • If you notice the frosting is too soft, chill it for fifteen minutes; better to work slow than to fight a frosting that's fighting you back.
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