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

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method

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)

Method
 

  1. 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.
  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 9x13, 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.