Spiced Carrot Cake With Cream Cheese Frosting – Cozy, Moist, and Easy

Carrot cake has a way of feeling like a hug on a plate. It’s moist, warmly spiced, and just sweet enough to feel special without being heavy. This version leans into cinnamon and nutmeg, with a touch of ginger for a gentle kick.

The tender crumb comes from freshly grated carrots and a bit of oil, and it’s finished with a tangy cream cheese frosting that melts over every slice. Whether you’re celebrating or just craving something homey, this cake delivers.

Print Recipe

Spiced Carrot Cake With Cream Cheese Frosting - Cozy, Moist, and Easy

Prep Time20 minutes mins

Cook Time35 minutes mins

Total Time55 minutes mins

Servings: 12 servings

Ingredients

• For the cake: 2 cups (250 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 3 large eggs, room temperature
• 3/4 cup (150 g) granulated sugar
• 3/4 cup (150 g) light brown sugar, packed
• 3/4 cup (180 ml) neutral oil (canola, grapeseed, or light olive)
• 1/3 cup (80 ml) plain yogurt or sour cream
• 2 teaspoons vanilla extract
• 2 1/2 cups (about 260 g) finely grated carrots, lightly packed
• 1/2 cup (60 g) chopped walnuts or pecans (optional)
• 1/2 cup (80 g) raisins or golden raisins (optional)
• For the cream cheese frosting: 8 oz (225 g) cream cheese, softened
• 1/2 cup (115 g) unsalted butter, softened
• 2 1/4 to 2 1/2 cups (270–300 g) powdered sugar, sifted
• 1 1/2 teaspoons vanilla extract
• Pinch of salt
• 1–2 teaspoons lemon juice (optional, for brightness)

Instructions

• Prep the pan and oven: Heat oven to 350°F (175°C). Grease and line a 9x13-inch pan, or two 8-inch round cake pans with parchment.
• Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
• Whisk wet ingredients: In a large bowl, whisk eggs, granulated sugar, and brown sugar until smooth.Whisk in oil, yogurt, and vanilla.
• Combine: Add dry ingredients to wet and stir gently until a few flour streaks remain. Fold in grated carrots and any nuts or raisins.
• Bake: Spread batter evenly in the pan. Bake 28–35 minutes for a 9x13, or 25–30 minutes for 8-inch rounds, until a toothpick comes out with a few moist crumbs.
• Cool completely: Let the cake cool in the pan 15 minutes, then transfer to a rack.Cool fully before frosting.
• Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, salt, and lemon juice if using. Beat until fluffy and spreadable.
• Frost and finish: Spread frosting over the cooled cake.For layer cakes, frost between layers and all around. Sprinkle with chopped nuts if you like.

What Makes This Recipe So Good

• Perfectly moist texture: Freshly grated carrots and oil keep the cake soft for days.
• Balanced spice: Cinnamon, nutmeg, and ginger add warmth without overpowering the cake.
• Easy method: No mixer needed for the batter—just bowls, a whisk, and a spatula.
• Not too sweet: The cake itself is modestly sweet, letting the cream cheese frosting shine.
• Make-ahead friendly: Flavors deepen overnight, and the frosting stays lush and creamy.

What You’ll Need

• For the cake:
  • 2 cups (250 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 3 large eggs, room temperature
  • 3/4 cup (150 g) granulated sugar
  • 3/4 cup (150 g) light brown sugar, packed
  • 3/4 cup (180 ml) neutral oil (canola, grapeseed, or light olive)
  • 1/3 cup (80 ml) plain yogurt or sour cream
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (about 260 g) finely grated carrots, lightly packed
  • 1/2 cup (60 g) chopped walnuts or pecans (optional)
  • 1/2 cup (80 g) raisins or golden raisins (optional)
• For the cream cheese frosting:
  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup (115 g) unsalted butter, softened
  • 2 1/4 to 2 1/2 cups (270–300 g) powdered sugar, sifted
  • 1 1/2 teaspoons vanilla extract
  • Pinch of salt
  • 1–2 teaspoons lemon juice (optional, for brightness)

How to Make It

1. Prep the pan and oven: Heat oven to 350°F (175°C). Grease and line a 9×13-inch pan, or two 8-inch round cake pans with parchment.
2. Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Whisk wet ingredients: In a large bowl, whisk eggs, granulated sugar, and brown sugar until smooth.

   Whisk in oil, yogurt, and vanilla.

4. Combine: Add dry ingredients to wet and stir gently until a few flour streaks remain. Fold in grated carrots and any nuts or raisins.
5. Bake: Spread batter evenly in the pan. Bake 28–35 minutes for a 9×13, or 25–30 minutes for 8-inch rounds, until a toothpick comes out with a few moist crumbs.
6. Cool completely: Let the cake cool in the pan 15 minutes, then transfer to a rack.

   Cool fully before frosting.

7. Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, salt, and lemon juice if using. Beat until fluffy and spreadable.
8. Frost and finish: Spread frosting over the cooled cake.

   For layer cakes, frost between layers and all around. Sprinkle with chopped nuts if you like.

Storage Instructions

• Refrigerate: Store covered in the fridge for up to 5 days. Bring slices to room temperature for best texture.
• Freeze: Wrap unfrosted cake layers or squares tightly and freeze up to 2 months.

  Thaw overnight in the fridge, then frost.

• Frosting ahead: Make frosting up to 3 days in advance. Keep chilled and re-whip briefly before spreading.

Why This is Good for You

• Real carrots: They bring fiber, beta-carotene, and moisture without relying on extra fat.