Spiced Carrot Cake
A moist, spiced carrot cake infused with cinnamon and chopped pecans, topped with cream cheese frosting, perfect for celebrations and gatherings craving warm, nutty flavors.
Ingredients
- 2 cups all-purpose flour ⓘ
- 2 teaspoons baking powder ⓘ
- 2 cups sugar ⓘ
- 4 eggs ⓘ
- 2 cups chopped pecans, divided ⓘ
- 1 package cream cheese, softened ⓘ
- 1 1/2 teaspoons pure vanilla extract ⓘ
- 2 teaspoons cinnamon ⓘ
- 1 teaspoon salt ⓘ
- 1 cup salad oil ⓘ
- 2 cups finely shredded raw carrots ⓘ
- 1 package confectioners sugar ⓘ
Instructions
- Sift together flour, cinnamon, baking powder, and salt.
- In a large bowl of an electric mixer, beat sugar and salad oil for 2 minutes.
- Beat in one egg at a time, beating thoroughly after each addition.
- Add flour mixture, beating just until blended.
- Mix in carrots and 1 cup of the pecans.
- Pour into two greased, waxed paper-lined 9-inch cake pans.
- Bake in preheated oven at 350°F (175°C) for 35 to 40 minutes.
Tips & Substitutions
To enhance the flavor of your Spiced Carrot Cake, consider adding a pinch of nutmeg or ginger along with the cinnamon. If you don't have pecans, walnuts or almonds work well as substitutes. For a slightly healthier cake, you can replace half of the salad oil with unsweetened applesauce. Ensure your eggs are at room temperature for better incorporation.
Serving Suggestions
Serve your Spiced Carrot Cake with a generous layer of cream cheese frosting for a rich treat. It pairs beautifully with a cup of tea or coffee. For an extra touch, garnish with a sprinkle of cinnamon or some additional chopped pecans on top. This cake also makes a delightful dessert option alongside Strawberries And Cream Dessert for a sweet ending.
Storage & Reheating
Store leftover carrot cake in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze the cake for up to three months. To reheat, simply let it thaw in the fridge overnight and then warm it in the oven at a low temperature for a few minutes to retain its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Spiced Carrot Cake contains roughly 693 calories, with 5g protein, 104g carbohydrates, and 20g fat. It is an excellent source of vitamin A (79% of the Daily Value) and calcium (20% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1076mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser cake. To maintain moisture, consider adding an extra egg or a bit more oil to the batter.
How can I make this cake gluten-free?
To make a gluten-free version, use a gluten-free all-purpose flour blend that includes xanthan gum. Ensure that all other ingredients, such as baking powder and sugar, are also gluten-free.
What can I add to the cake for extra flavor?
You can mix in crushed pineapple, raisins, or coconut flakes to the batter for added flavor and texture. These additions complement the spices and add moisture to the cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).