Moist Spiced Carrot Cake (Printable)

Moist, spiced carrot cake blended with nuts, pineapple, and topped with creamy 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, 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

# Directions:

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 another bowl, beat granulated sugar, brown sugar, and vegetable oil until blended. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 - Gradually add the dry ingredients to the wet mixture, stirring until just combined.
05 - Fold grated carrots, chopped nuts, crushed pineapple, and raisins (if using) into the batter gently.
06 - Pour batter evenly into prepared pans. Bake for 35 to 40 minutes or until a toothpick inserted into 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 together until smooth. Gradually add powdered sugar, vanilla extract, and salt; beat until light and fluffy.
09 - Once cakes are fully cooled, spread frosting between layers and over the top and sides.
10 - Optionally, decorate with extra nuts or grated carrot for presentation.

# Expert Advice:

01 -
  • It stays moist for days, tasting even better on the second day when the flavors settle.
  • The cream cheese frosting is thick enough to frost but soft enough to spread without tearing the cake.
  • Nuts and pineapple hide in every bite, so you get texture and surprise with each forkful.
02 -
  • Drain that pineapple seriously—I learned this the hard way when I didn't and ended up with a cake that sank in the middle.
  • Don't frost a warm cake or the frosting will melt and slide right off; patience here saves the whole presentation.
03 -
  • Grate your carrots fresh the day you bake, or store them in an airtight container so they don't dry out or oxidize.
  • If you forget to soften your cream cheese, cut it into small cubes and leave them on the counter for 20 minutes—it speeds things up without making the frosting greasy.
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