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Delicious Spiced Carrot Cake

Category: Sweet Treats for Every Craving

Soft carrot cake with creamy frosting and pecan crunch. Ready in 70 minutes including baking. Bursting with cozy spice flavors.
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Clare Greco
Updated on Mon, 26 May 2025 17:59:10 GMT
Fluffy Carrot Cake Save
Fluffy Carrot Cake | homebitesbyana.com

Hunting down the ultimate carrot cake is a bit like meeting your best friend. You just click. Years of swapping out spices, fighting about what extras belong in the mix, and plenty of not-quite-right cakes later—I finally struck gold. And even though I usually keep it a secret, I’m letting you in on my top version.

Last Easter, my dessert-picky mother-in-law actually asked me how it was made. You know you’re on to something when you impress the harshest dessert judges out there.

Irresistible Ingredients

  • Cream Cheese: You want the kind that comes in a brick, not the whipped tub version, for frosting that actually holds up
  • Mix of Spices: Reach for cinnamon, ginger, nutmeg, and a bit of clove
  • Oil: Locks in moisture so your cake stays delicious days later
  • Carrots—Fresh: Grab your box grater, pass on those pre-shredded bags (they’re just too dry)
Classic Carrot Cake Save
Classic Carrot Cake | homebitesbyana.com

Effortless Cake Prep

No-wait Frosting Whip together that cream cheese icing in a food processor. Makes life way easier, and you don't have to warm up the cream cheese first.
Carrots Go In Gently fold in your piles of grated carrots with some chopped pecans. This part is what really makes the cake pull together. Carrots give off all that awesome moisture.
Simple Mix Pour in the baking soda, then add your flour and mix with care. No need to go wild here, gentle does it.
Flavor Start Mix up your oil, sugar, eggs, vanilla, and all your spice magic. You want those flavors to start blending from the get-go.

I learned this the hard way: pre-shredded carrots don’t cut it. The cake was dry and sad. Trust me, fresh carrots are a game-changer for moisture.

Dreamy Finish

Cover your cake with a thick, swoopy layer of cream cheese frosting, filling between, on top, and all around the sides. Don’t stress about perfect lines—it’s actually prettier a bit messy.

Tasty Ways To Enjoy

This cake actually gets even yummier once it chills for a while. The frosting firms up, and all those flavors blend together super nicely.

Switch Things Up

Add coconut or raisins if you want (no hard feelings). Toss in about half a cup, so nothing overpowers.

Easy Storage

Stick your cake in the fridge—if everyone doesn’t eat it up first, it’ll last for days just fine.

Carrot Cake Save
Carrot Cake | homebitesbyana.com

No matter if it's for birthdays, Easter, or just because someone’s craving it, I always come back to this classic. It’s proof that old-school favorites honestly win every time, no fuss required.

Recipe FAQs

→ Can I bake the cake layers in advance?
Sure! Bake the layers 1-2 days early, cover them, and leave them at room temperature. Or frost the cake completely and refrigerate up to 5 days.
→ Is it okay to swap the nuts?
Absolutely! Use walnuts as a substitute or skip the nuts if you'd prefer it nut-free.
→ Can I make cupcakes instead?
Of course! Spoon batter into muffin cups (lined) about 2/3 full. Bake at the same temperature for 20-25 minutes.
→ Can I add other ingredients like pineapple or raisins?
Yes, mix 1/2 cup raisins or 1/2 cup crushed pineapple (drained) into the batter with the carrots—or go for both!
→ How should I keep leftovers fresh?
Keep slices in the fridge for up to 5 days because of the cream cheese frosting.

Fluffy Carrot Cake

A soft, spiced carrot cake with crunchy pecans and creamy frosting. A go-to dessert for all kinds of special moments.

Prep Time
30 min
Cooking Time
40 min
Total Time
70 min
By: Ana

Category: Desserts

Skill Level: Intermediate

Cuisine: American

Yields: 16 Servings

Dietary Preferences: Vegetarian

Ingredients

→ Cake ingredients

01 1 1/2 cups vegetable oil
02 4 large eggs
03 1 Tbsp cinnamon powder
04 1 tsp salt
05 1 Tbsp vanilla flavoring
06 1 1/2 cups toasted pecans, chopped up
07 2 tsp baking soda
08 2 cups white sugar
09 2 cups plain flour
10 1/2 tsp ginger powder
11 1/2 tsp nutmeg powder
12 1/4 tsp clove powder
13 3 cups shredded carrots

→ Cream cheese topping

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

Steps

Step 01

Heat oven to 350°F. Grease two 8-inch round pans and lay parchment paper on the bottom. Place pecans on a baking tray and toast for 10-15 minutes until fragrant. Let cool, then chop.

Step 02

Stir together eggs, sugar, oil, and vanilla in a big bowl until smooth.

Step 03

Add nutmeg, cinnamon, ginger, and cloves. Mix in baking soda and salt. Slowly blend in flour until you don't see dry spots.

Step 04

Mix in shredded carrots and your toasted pecans until everything is evenly spread out. It'll be a thick mix.

Step 05

Pour the batter into the greased pans. Bake for about 35-40 minutes until the tops lightly bounce back when touched. Let them cool completely.

Step 06

In a food processor, mix the cream cheese, butter, vanilla, and salt until smooth. Slowly add powdered sugar while blending until no lumps remain.

Step 07

Once the cakes have cooled fully, add the frosting on top and between layers. Refrigerate leftovers if there are any.

Notes

  1. Cut cream cheese into chunks to make blending easier.
  2. Stir in 1/2 cup of crushed pineapple or add raisins if you'd like.
  3. Keep leftovers in the fridge for up to 5 days.

Required Equipment

  • Two 8-inch cake pans
  • Parchment sheets
  • Tray for roasting
  • Mixing dishes
  • Blender or food processor

Allergen Information

Review each ingredient for potential allergens and consult a healthcare professional if needed.
  • Pecans (tree nuts)
  • Dairy (cheese, butter)
  • Eggs
  • Wheat (flour)

Nutrition Facts (Per Serving)

These details are for informational purposes only and don’t replace medical advice.
  • Calories: 696
  • Fat: 42 g
  • Carbs: 79 g
  • Protein: 5 g