Spiced Carrot Cake Recipe

Name: Spiced Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon cinnamon; ¼ teaspoon nutmeg; 1 cup butter; 1 ½ cups sugar; 4 eggs; 1 ½ cups carrots, finely shredded; 1 cup buttermilk; ½ cup walnuts or ½ cup pecans, chopped

Servings: persons

2 ½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 cup butter
1 ½ cups sugar
4 eggs
1 ½ cups carrots, finely shredded
1 cup buttermilk
½ cup walnuts or ½ cup pecans, chopped

1
Sift together first 6 ingredients.
2
Cream butter, gradually add sugar, and cream well.
3
Add eggs, one at a time, beating well after each addition.
4
Stir in carrot.
5
Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
6
Fold in walnuts or pecans.
7
Pour into greased and floured tube pan.
8
Baked at 350 degrees for 1 hour, or until cake tester comes out clean.
9
Cool in pan 15 minutes, then transfer to wire rack to finish cooling.
10
Sift confectioners sugar over top.

1657

kcal

Calories

112

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 ½ cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and more.

Yes, Spiced Carrot 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.

Spiced Carrot Cake

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