Moist Spiced Carrot Cake (Print Version)
# Ingredients:
→ Cake Batter
01 -
1 1/2 cups vegetable oil
02 -
2 teaspoons vanilla extract
03 -
2 cups granulated sugar
04 -
4 large eggs
05 -
1/2 teaspoon kosher salt
06 -
1 1/2 teaspoons baking soda
07 -
2 1/4 cups all-purpose flour
08 -
1 teaspoon baking powder
→ Spices & Mix-ins
09 -
1 cup chopped pecans
10 -
1/4 teaspoon ground cloves
11 -
2 teaspoons ground cinnamon
12 -
1/4 teaspoon ground ginger
13 -
3 cups grated carrots
14 -
1/2 teaspoon ground nutmeg
→ Cream Cheese Frosting
15 -
1/2 cup unsalted butter, softened
16 -
1 tablespoon vanilla extract
17 -
1 tablespoon milk
18 -
4 1/2 cups powdered sugar
19 -
16 oz cream cheese, softened
# Instructions:
01 -
Whisk together eggs, sugar, oil, and vanilla. Blend in flour, spices, salt, and leavening agents, stirring well for 2 minutes till creamy.
02 -
Gently stir in the grated carrots and pecans, making sure it's evenly mixed.
03 -
Spread into greased round pans (9-inch size) evenly. Bake at 350°F for about 38-42 minutes. Let cool in the pans for 10 minutes.
04 -
Cream together the butter and cream cheese for 3 minutes. Add the vanilla, milk, and powdered sugar, and beat until fully blended.
05 -
Once the cake is fully cooled, spread frosting between layers as well as over the top and sides.
# Notes:
01 -
You can bake it in a 13x9 pan if needed
02 -
Keeps well in the refrigerator for up to 5 days
03 -
Bake ahead of time and store it unfrosted for 2 days