This spiced carrot cake recipe brings together the warmth of cinnamon, nutmeg, and cloves with the soft, tender texture of freshly grated carrots. Each bite delivers a moist crumb, a touch of crunch from toasted nuts, and the tangy finish of cream cheese frosting. It’s a reliable recipe that works for anyone looking for the best carrot cake ever, a classic carrot spice cake, or simple carrot cake ideas that actually taste like something.
This cake balances spice and moisture without going soggy or heavy. The structure comes from the ratio of flour to oil and eggs. 1 ¾ cups of flour to ¾ cup oil and 3 eggs. That combination gives the cake body without sacrificing softness.
The spice mix builds flavor in layers. Cinnamon gives warmth. Nutmeg adds richness. A pinch of cloves rounds everything out. Nothing overpowers, and nothing gets lost. You taste the carrot and the spice at the same time.
Texture stays soft because of the fresh grated carrots. Bagged carrots don’t release enough moisture. Hand-grated gives the batter what it needs. And when you slice it the next day, it’s still tender, exactly how it should be.
Ingredients That Do the Heavy Lifting
Carrots bring moisture and color. I use 200 grams, finely grated. You want the pieces soft enough to melt into the crumb but still visible.
Cinnamon and ginger carry the spice. Nutmeg and cloves stay in the background but matter more than you think. Without that last pinch of clove, the cake feels flat.
Brown sugar deepens the sweetness. The small amount of granulated sugar sharpens it. That combination gives the cake a warm, caramel edge without making it too sweet.
Walnuts or pecans add a bit of chew and flavor contrast. I toast mine lightly before chopping. It makes a difference.
If you want to skip the raisins, leave them out. Or swap them for chopped pineapple like I do sometimes. It adds a little tang and moisture without changing the structure.
Why Cream Cheese Frosting Belongs Here
A spice cake needs balance. That comes from a cool, smooth frosting that can hold its shape and cut through the warmth. Cream cheese frosting does that, especially when you beat it just enough to get it fluffy.
I use equal parts cream cheese and butter for a reason. It helps the frosting stay spreadable but not greasy. Sifting the powdered sugar matters too. No lumps.
A pinch of salt brings everything into focus. Without it, the sweetness takes over. One small addition, big payoff.
You can see how this fits with recipes like these Carrot Cake Cookies if you like variations in format or serving style.
How To Get The Texture Right
The batter will be thick but pourable. After folding in the carrots and nuts, it should look evenly speckled. It shouldn’t drip like pancake batter, and it shouldn’t stand like dough.
I use a 9-inch round pan and line it. The parchment makes release cleaner. Bake at 175°C for about 40 minutes. Check with a toothpick, but also trust the top. It should be set and spring back when touched lightly in the center.
Let it cool completely before frosting. The cake needs time to settle. If the frosting goes on early, it melts and slides.
This is the same balance I aim for in my Easy Carrot Cake Pops Recipe. Texture drives everything.
What To Watch For
If your cake sinks, the carrots were probably too wet. Pat them gently after grating. If it’s dense, the batter may have been overmixed after adding flour.
Cracks on top usually mean the oven ran hot. Lower the rack and watch at the 30-minute mark. Don’t rely only on time. Your oven’s quirks matter more than the printed instructions.
If the frosting feels runny, your butter or cream cheese was too soft. Let them come to room temp, but don’t let them sit out too long. Around 20°C is the sweet spot.
Ways To Make It Your Own
Swap walnuts for hazelnuts. Use 50g. It adds a toasty note that pairs well with clove.
Fold in ¼ cup shredded coconut for extra texture. I do this sometimes for spring bakes.
Add ½ teaspoon orange zest to the batter. It wakes up the spices and brings a fresh finish.
Use maple syrup instead of raisins. Just a drizzle in the frosting or over the top before serving. It works surprisingly well.
This kind of adaptability is what I also like about Carrot Cake Overnight Oats same flavors, different form.
Storage That Works
Keep the frosted cake in the fridge, loosely covered, for up to 4 days. Bring it to room temperature before serving. That takes the chill off and softens the frosting.
You can freeze unfrosted layers. Wrap them in plastic and foil. They’ll hold for a month. Defrost overnight in the fridge.
If you freeze it with frosting, expect a slight texture shift. Still good, just a little different.
A Few Practical Tips
Use a kitchen scale. The carrot weight matters more than the cup measurement. Don’t skip the salt in the frosting. That pinch balances everything.
Grate the carrots just before mixing. Prepping ahead causes oxidation. You lose flavor. Line the pan even if it’s nonstick. It makes your life easier. Always does.
Serving Ideas
Dust the top with cinnamon before slicing. Serve with chai tea or a dark roast coffee.
Add crushed pecans on top for crunch. Drizzle with a little honey if skipping the frosting.
Pair with fresh pineapple on the side. Or make smaller layers like in my Classic Carrot Cake Recipe.
Save This Recipe & Join the Conversation
Save this spiced carrot cake recipe on your Easter or Autumn dessert boards so you have it when you need a reliable go-to.
Tried it? Let me know how it turned out or what twist you added in the comments. I love hearing how you make it your own.
Carrot Spice Cake Recipe
This rich and flavorful spiced carrot cake recipe delivers everything you want from a classic carrot spice cake. Packed with fresh carrots, cinnamon, and nutmeg, and topped with a smooth cream cheese frosting, it’s the perfect dessert for any season. Try this if you’re looking for the best carrot cake ever, a variation on traditional spice cake carrot cake recipe, or simple carrot cake ideas that impress. Ideal for bakers who love moist texture, balanced sweetness, and homemade classics with bold spice.
Ingredients
- FOR THE CARROT SPICE CAKE
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ¾ cup (150g) light brown sugar
- ½ cup (100g) granulated sugar
- ¾ cup (180ml) vegetable oil
- 3 large eggs, room temperature
- 2 cups (200g) finely grated carrots
- ½ cup (50g) chopped walnuts or pecans
- ½ cup (80g) raisins (optional)
- 1 tsp vanilla extract
- FOR THE CREAM CHEESE FROSTING
- 8 oz (225g) cream cheese, room temperature
- ½ cup (115g) unsalted butter, room temperature
- 2 cups (240g) powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- PREHEAT THE OVEN: Set your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking.
- MIX THE DRY INGREDIENTS: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
- COMBINE THE WET INGREDIENTS: In a separate bowl, whisk together the brown sugar, granulated sugar, oil, eggs, and vanilla extract until the mixture is smooth and well blended.
- INCORPORATE THE DRY INGREDIENTS: Gradually add the dry mixture into the wet ingredients, stirring just until no streaks of flour remain. Do not overmix.
- FOLD IN ADD-INS: Gently fold in the grated carrots, chopped nuts, and raisins (if using) using a spatula, mixing just enough to distribute them evenly through the batter.
- BAKE THE CAKE: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- COOL THE CAKE: Allow the cake to cool in the pan for 10 minutes, then carefully turn it out onto a wire rack. Let it cool completely before frosting.
- MAKE THE FROSTING: In a large bowl, beat the cream cheese and butter together with an electric mixer on medium speed until creamy and smooth, about 2–3 minutes.
- ADD SUGAR AND FLAVORING: Gradually add the sifted powdered sugar, mixing well after each addition. Add the vanilla extract and a pinch of salt, then continue beating until the frosting is light and fluffy.
- FROST THE CAKE: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Use the back of a spoon or offset spatula to create gentle swirls. Optionally, dust the top with cinnamon before serving.
Notes
For best results, use freshly grated carrots—not pre-shredded—for better moisture and texture. The raisins are optional and can be omitted or replaced with chopped pineapple for variation. Store leftovers in the refrigerator for up to 4 days. Let chilled slices sit at room temperature for 20–30 minutes before serving for best texture.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 716Total Fat 39gSaturated Fat 11gUnsaturated Fat 27gCholesterol 88mgSodium 319mgCarbohydrates 90gFiber 3gSugar 75gProtein 6g
