Moist Spiced Carrot Cake

There's something uniquely comforting about a slice of homemade Carrot Cake. Incredibly moist and tender, this classic dessert is a masterpiece of flavors and textures. Each bite is a delightful fusion of sweet carrots, warm spices like cinnamon and nutmeg, crunchy nuts, and a hint of tropical pineapple, all brought together under a luxurious blanket of tangy cream cheese frosting. It’s the perfect treat for any occasion, from a cozy afternoon to a festive celebration.

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This recipe balances tradition with a few simple tricks to guarantee success. The well-drained crushed pineapple adds moisture without making the batter soggy, while the combination of granulated and brown sugar provides both sweetness and a subtle caramel note. It’s a recipe that has been cherished and perfected, ready to become a favorite in your home.

Ingredients

• For the Cake
• 2 cups (250 g) all-purpose flour
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 1 cup (240 ml) vegetable oil
• 4 large eggs
• 2 tsp vanilla extract
• 2 cups (220 g) grated carrots (about 3–4 medium carrots)
• 1 cup (100 g) chopped walnuts or pecans
• 1 cup (140 g) crushed pineapple, well-drained
• 1/2 cup (75 g) raisins (optional)
• For the Cream Cheese Frosting
• 8 oz (225 g) cream cheese, softened
• 1/2 cup (115 g) unsalted butter, softened
• 2 1/2 cups (300 g) powdered sugar, sifted
• 1 tsp vanilla extract
• Pinch of salt

Instructions

Step 1

Preheat oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans, or line with parchment paper.

Step 2

In a large bowl, whisk together flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.

Step 3

In another bowl, beat together granulated sugar, brown sugar, and oil until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Step 4

Gradually add the dry ingredients to the wet mixture and mix until just combined.

Step 5

Fold in grated carrots, chopped nuts, pineapple, and raisins (if using).

Step 6

Divide the batter evenly between the prepared pans.

Step 7

Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.

Step 9

For the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and salt; beat until light and fluffy.

Step 10

Once cakes are completely cool, spread frosting between layers and over the top and sides of the cake.

Step 11

Garnish with extra nuts or grated carrot, if desired.

Zusatztipps für die Zubereitung

Für ein intensiveres Aroma die Nüsse vor dem Hinzufügen zum Teig kurz anrösten. Stellen Sie sicher, dass Sie alle benötigten Utensilien wie Rührschüsseln, einen elektrischen Mixer oder Schneebesen, eine Kastenreibe und zwei 9-Zoll-Kuchenformen bereithalten, um einen reibungslosen Ablauf zu gewährleisten.

Varianten und Anpassungen

Dieses Rezept ist flexibel. Sie können Walnüsse durch Pekannüsse ersetzen oder die Nüsse für eine nussfreie Variante ganz weglassen. Rosinen sind optional, verleihen aber eine zusätzliche fruchtige Süße. Achten Sie bei Allergien immer auf die Etiketten der Zutaten.

Serviervorschläge

Der Karottenkuchen schmeckt hervorragend allein, passt aber auch wunderbar zu einer Tasse heißen Kaffees oder Tees. Für ein besonderes Dessert-Erlebnis servieren Sie ihn mit einem Glas Dessertwein.

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Baking this Carrot Cake is a rewarding experience that fills your kitchen with wonderful aromas and results in a dessert that's sure to impress. Whether you’re an experienced baker or trying your hand at something new, this recipe provides clear steps to create a show-stopping cake. Enjoy every delicious, spice-filled slice!

Recipe Questions & Answers

→ Why is my carrot cake dry?

Dry carrot cake usually results from overbaking or measuring too much flour. The oil and vegetables provide moisture, so check for doneness at 35 minutes and use the spoon-and-level method for flour measurements.

→ Can I make carrot cake ahead of time?

Absolutely. Carrot cake actually tastes better after resting overnight as flavors meld. Wrap unfrosted layers tightly in plastic and store at room temperature for up to 2 days or refrigerate for up to 5 days before frosting.

→ Should I peel carrots for carrot cake?

Peeling is optional but recommended for the smoothest texture. If using organic carrots and washing thoroughly, leaving the skin on adds color and nutrients. Just grate finely to ensure even distribution.

→ Why add pineapple to carrot cake?

Crushed pineapple adds natural sweetness and incredible moisture. The enzyme bromelain also helps tenderize the crumb. Drain well to prevent excess liquid, which could make the cake dense.

→ How do I store cream cheese frosted carrot cake?

Refrigerate frosted cake in an airtight container or under a cake dome for up to 5 days. Bring to room temperature 30 minutes before serving for the best texture and flavor. The frosting firms when chilled.

→ Can I freeze carrot cake?

Yes. Wrap unfrosted layers individually in plastic then foil and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting. Already frosted slices can be frozen in airtight containers.