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–+ servings
Carrot Spice Cake

Carrot Spice Cake

A super delicious and fragrant carrot spice cake
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Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 786 kcal

Ingredients
 

For The Carrot Cake

  • 2 cups All-purpose flour, Spooned and leveled
  • 1½ teaspoon Baking soda
  • ½ teaspoon Baking powder
  • 1 teaspoon Salt
  • 1 cup Vegetable oil, Any un-scented oil will work
  • ¼ cup Butter, Room temperature
  • 2 cups Granulated sugar
  • ½ cup Raisins
  • 1 cup Pecans, Chopped
  • 3 cups Carrots, Peeled & grated
  • 1 tablespoon All-purpose flour, For tossing
  • 1 teaspoon Cinnamon
  • 1 teaspoon Ginger
  • ¼ teaspoon Clove
  • ¼ teaspoon Nutmeg
  • ¼ teaspoon All spice
  • 1 tablespoon Vanilla extract
  • 4 Eggs, Room temperature

For The Frosting

  • 16 Ounce Cream cheese, Room temperature
  • 1 cup Butter, Room temperature
  • 3-4 cups Powdered sugar, Sifted
  • 1 tablespoon Vanilla extract

For The Royal Icing Mini Carrots

  • 4¼ cups Powdered sugar, Sifted
  • 6 tablespoon Water
  • 2½ tablespoon Meringue Powder
  • ½ teaspoon Cream of Tartar, If your meringue powder doesn't have it in the ingredients.
  • 1 teaspoon Vanilla extract
  • 3-4 drops Orange and brown gel food colouring

Instructions
 

How To Make The Cake

  • Preheat oven to 400, grease 2X8-inch or 3X6 inch round cake pans, flour the bottom and set aside.
  • In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, clove, nutmeg, allspice, and ginger until well blended.
    2 cups All-purpose flour, 1½ teaspoon Baking soda, 1 teaspoon Salt, 1 teaspoon Cinnamon, 1 teaspoon Ginger, ¼ teaspoon Clove, ¼ teaspoon Nutmeg, ¼ teaspoon All spice, ½ teaspoon Baking powder
  • In a separate bowl, whisk the oil, butter, sugar, and vanilla. Whisk in eggs, one at a time, until combined, about 3-4 min.
    1 cup Vegetable oil, ¼ cup Butter, 2 cups Granulated sugar, 4 Eggs, 1 tablespoon Vanilla extract
  • Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until combined and the batter is smooth.
    2 cups All-purpose flour, 1½ teaspoon Baking soda, 1 teaspoon Salt, 1 teaspoon Cinnamon, 1 teaspoon Ginger, ¼ teaspoon Clove, ¼ teaspoon Nutmeg, ¼ teaspoon All spice
  • Mix the grated carrots, raisins, and chopped pecans In a separate bowl. Sprinkle one tablespoon of flour over them and toss them.
    ½ cup Raisins, 1 cup Pecans, 3 cups Carrots, 1 tablespoon All-purpose flour
  • Divide the batter between the prepared cake pans. Bake the cakes for 10 minutes, bring the oven temperature down to 350℉, and bake them for another 30-35 minutes, until the tops of the cake layers are springy and an insert comes out clean. Let cool completely before frosting.

How To Make The Frosting

  • Using the paddle attachment or hand mixer, beat the cream cheese on medium speed until creamy and broken.
    16 Ounce Cream cheese
  • Add the room-temperature butter and mix well for about minutes. Do Not Overmix.
    1 cup Butter
  • Add the sifted powdered sugar, ¼ quarter at a time, and mix well after each addition.
    3-4 cups Powdered sugar
  • Add the vanilla extract and mix. Decorate the cool cake.
    1 tablespoon Vanilla extract

How To Make The Mini Carrots

  • Sift the powdered sugar in your mixing bowl and set aside.
    4¼ cups Powdered sugar
  • In a measuring cup, whisk the water, meringue powder, vanilla extract, and cream of Tartar, if using.
    6 tablespoon Water, 2½ tablespoon Meringue Powder, ½ teaspoon Cream of Tartar, 1 teaspoon Vanilla extract
  • Using the paddle attachment, add the wet ingredients to the powdered sugar.
  • Once the ingredients are combined, turn the mixer on high for about a minute.
    3-4 drops Orange and brown gel food colouring
  • Tint a small amount of the royal icing in orange colour and some in dark brown for the stems. You can make the stems in green if you like.
  • Draw some carrot shapes, about 15, on a white piece of paper. Tape the paper to your working table or counter. Place a piece of wax paper on top of the paper and tape the wax paper.
  • Fill a piping bag with the orange royal icing, and cut the tip with scissors. The cut can be as large as 3mm. Start piping over the lines of the carrots you drew. You can fully fill up the carrot shape or make lines, as I did in this post.
  • Let the icing dry for an hour, then lift them with a butter knife and place them on the side of the frosted cake.

Nutrition

Calories: 786kcalCarbohydrates: 137gProtein: 8gFat: 58gSaturated Fat: 24gPolyunsaturated Fat: 14gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 144mgSodium: 665mgPotassium: 312mgFiber: 3gSugar: 37gVitamin A: 6529IUVitamin C: 2mgCalcium: 85mgIron: 2mg
Keyword CAKE, CARROT CAKE, MOIST CAKE, SPICE CAKE
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