Spiced Carrot Cake with Dreamy Cream Cheese Icing.

This moist carrot cake is filled with warming spices and topped with crunchy nuts and seeds. The dreamy cream cheese frosting perfectly complements the spices in the cake, making it absolutely irresistable.

It is super forgiving from a decorating standpoint and if it isn’t looking perfect - you can just call it rustic! Such a simple way to impress!

Make it with me here.

Coming soon to my Instagram @a.wandering.palate

Yes, they are my slippers. No, you’re not imagining things. You might see these more often than you’d like, I like to be comfortable when I’m cooking!

Makes: 8-10 Serves
Prep Time: 10mins
Cook Time: 35mins + 45min frosting and 20 mins chilling time
Total: 1hr 40mins

Ingredients

Carrot Cake:
4 carrots, finely grated (about 2 ½ cups loosely packed / 200g)
2 ½ cups (312g) sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon each ground ginger, cinnamon, and nutmeg
1 teaspoon ground cardamom
¼ teaspoon ground cloves
1 tablespoon (15ml) vanilla extract (or paste)
¾ cup (each) light brown sugar & granulated sugar (about 150g each)
4 large eggs
1 cup (240ml) vegetable/canola oil (or olive oil)
¾ cup (175g) full-fat Greek yogurt

Cream Cheese Frosting:
2 softened blocks (500g) full-fat cream cheese
½ cup (1 stick) softened unsalted butter (113g)
5 cups (625g) icing sugar
2 teaspoons (10ml) vanilla extract (or paste)
Pinch of salt

Instructions
1. Prep: Preheat oven to 175°C (350°F) and grease two 8-inch round cake pans. For easier greasing, use canola oil spray.

2. Grate carrots finely and measure out 2 ½ cups loosely packed (200g). Set aside.

3. Whisk dry ingredients (flour, baking powder, soda, salt, spices).

4. Mix Wet Ingredients: In a large bowl, whisk together oil and sugars. Then, add eggs and vanilla. Lastly, mix in carrots and yogurt.

5. Combine & Bake: Gently fold dry ingredients into wet ingredients until just combined. Divide batter evenly between pans. Bake 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

6. Cool & Frost: Let cakes cool in pans for 15 minutes, then transfer to wire racks to cool completely. 

7. Once cool, Level off the tops of each cake – I usually just do this by eye. Then, spread a thin and even layer of frosting on the top of one cake, then place the other on top (upside down). So the bottom of the 2nd cake should form a flat surface for the top of the cake.

8. Next, spread a thin layer around the entire outside. Chill cake for 20 minutes. 

9. Apply a thicker outer frosting layer and smooth evenly. 

10. Decorate with frosting swirls and chopped walnuts (optional). Chill cake for 1 hour to set.

Tips:

  • Cakes can be made a day ahead. Cool completely, wrap each layer individually, and store in the refrigerator overnight.

  • If you have cake decorating equipment you can absolutely use this. However, I didn’t, so I cut a small hole in the bottom corner of a plastic zip-lock back and used this instead. Creating a more rustic look.