Moist Spiced Carrot Cake With Creamy Frosting

A moist, spiced carrot cake featuring a velvety crumb and a chef's secret twist: a silky cream cheese frosting with orange zest and pecans that elevates every bite.

Prep Time 25

Cook Time 45

Resting and Cooling Time 1 15

Total Time 2 25

Equipment

Box grater
Two 9-inch round cake pans
Parchment Paper
Rubber spatula

Ingredients

For Creamy Frosting

▢ 8 ounces block cream cheese, at room temperature (225g)
▢ 2 teaspoons cornstarch, optional
▢ 1 ¼ cups powdered sugar (140g)
▢ ⅓ cup cold heavy cream, not plain whipping cream (80ml)
▢ ½ cup coarsely chopped pecans, for topping cake (50g)

Instructions

Prep the pans and build the batter

Set a rack in the middle of the oven and heat it to 350°F (180°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment so the layers release without tearing.
In a medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and ground cinnamon until the color looks evenly warm and there are no little spice pockets.
In a large bowl, whisk the vegetable oil with the granulated sugar, brown sugar, and vanilla extract until it looks glossy and slightly thickened. Add the room temperature eggs one at a time, whisking well after each, until the mixture is smooth and emulsified.
Switch to a rubber spatula and fold the dry ingredients into the wet in three additions. Stir gently and stop the moment you no longer see flour streaks to prevent a gummy texture.
Fold in the grated carrots, chopped pecans, and raisins until they are evenly distributed throughout the thick batter.

Bake and cool the layers

Divide the batter evenly between the pans and smooth the tops. Bake for 35 to 45 minutes, until the tops feel springy to the touch and a toothpick in the center comes out clean.
Let the cakes rest in their pans for 15 minutes, then invert onto wire racks. Peel off the parchment and let them cool completely before frosting.

Whip the frosting and assemble

In a medium bowl, whisk or sift the optional cornstarch with the powdered sugar so it is lump-free.
Beat the block cream cheese on medium speed for 1 to 2 minutes until it is silky and fluffy.
On low speed, add the powdered sugar mixture a spoonful at a time, letting each addition disappear before adding more.
Pour in the cold heavy cream and beat for 2 to 3 minutes on medium-high until it turns into a sturdy, creamy whipped frosting.
Frost the top of one cooled cake layer, set the second layer on top, and swirl the remaining frosting across the top. Finish with chopped pecans for crunch.

Notes

Raisin Preparation: For plumper and juicier results, soak your raisins in warm water or pineapple juice for 10 minutes before draining and adding to the batter.

Storage Instructions: This cake must be refrigerated in an airtight container due to the cream cheese frosting. For the best texture, let slices sit at room temperature for 30 to 45 minutes before serving.

Mixing Tip: Avoid overmixing once you add the flour. Too much stirring tightens the gluten and turns a tender cake dense.

Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Keyword carrot cake recipe, cream cheese frosting, spiced cake

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