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Moist Spiced Carrot Cake

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A classic, moist carrot cake featuring warm spices like cinnamon, nutmeg, and cloves, loaded with fresh grated carrots and topped with a creamy frosting. This cake balances sweetness and spice perfectly with a tender crumb.

Ingredients

Scale
  • 2 1/2 cups (315g) all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground clove
  • 1 cup (225g) vegetable or canola oil
  • 3/4 cup (165g) light brown sugar, packed
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups (250g) peeled and finely grated carrots
  • Optional: 1 cup (120g) chopped pecans or walnuts

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and clove.
  3. In a separate large bowl, whisk together oil and sugars until combined.
  4. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  5. Fold in grated carrots and nuts (if using).
  6. Gently fold in dry ingredients until just combined; avoid overmixing.
  7. Divide batter evenly between prepared pans and bake for 35-40 minutes or until a toothpick inserted in the center comes out mostly clean.
  8. Cool cakes in pans for 10-15 minutes, then transfer to wire racks to cool completely before frosting.

Notes

For extra moistness, you can add 1/2 cup sour cream or Greek yogurt to the batter. Use freshly grated carrots rather than pre-shredded for best texture. Pecans or walnuts add a nice crunch but are optional.

Nutrition

Find it online: https://www.receipster.com/moist-spiced-carrot-cake/

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