Carrot Spice Cake Recipe

Name: Carrot Spice Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon baking powder; 1/4 teaspoon salt; 2/3 cup butter, softened; 1 cup sugar; 3 eggs; 2/3 cup milk; 3 carrots, grated; 1/2 cup walnuts, coarsely chopped; Icing; 1/2 cup butter, softened; 4 ounces cream cheese, softened; 1 teaspoon vanilla extract; 2 1/2 cups confectioners' sugar; Topping; 1/4 cup walnuts, finely chopped; 2 tablespoons light brown sugar, firmly packed

Servings: persons

2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup butter, softened
1 cup sugar
3 eggs
2/3 cup milk
3 carrots, grated
1/2 cup walnuts, coarsely chopped
Icing
1/2 cup butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla extract
2 1/2 cups confectioners' sugar
Topping
1/4 cup walnuts, finely chopped
2 tablespoons light brown sugar, firmly packed

1
Preheat oven to 350u00b0F Grease and flour 9-inch round pan.
2
Mix together flour, cinnamon, baking powder, and salt.
3
Beat together butter and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating well after each. At low speed, alternately beat flour mixture and milk into butter mixture. Stir in carrots and nuts. Pour into prepared pan.
4
Bake cake until top springs back when lightly touched, about 40 minutes. Cool in pan on wire rack for 10 minutes. Turn cake out onto rack to cool completely.
5
To prepare icing, beat together butter and cream cheese at medium speed until smooth. Beat in vanilla. Beat in confectioner's sugar until well blended.
6
To prepare topping, mix together nuts and brown sugar.
7
Place cake on serving plate. Spread icing over top and sides. Sprinkle with nut mixture.

1813

kcal

Calories

Fat

246

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking powder, 1/4 teaspoon salt, and more.

Yes, Carrot Spice Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot Spice Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions