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Carrot Cake

warm spicy carrot cake with cream cheese frosting
Course Dessert
Keyword Cake, Sweets
Prep Time 30 minutes
Cook Time 40 minutes


  • Stand mixer
  • box grater
  • off set spatula


  • 2 cups AP flour
  • 1 1/2 cups Canola oil
  • 4 lg eggs
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 tsp baking soda
  • 1 tbsp cinnamon ground
  • 1 tsp ginger ground
  • 1/4 tsp cloves ground
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 3 medium carrots peeled and grated
  • 1 1/2 cups walnuts chopped

Cream cheese Frosting

  • 8 oz cream cheese softened
  • 8 oz unsalted butter 2 sticks
  • 3 1/4 cups powdered sugar
  • 1 cup heavy cream
  • 1 1/2 tsp vanilla extract

Decorating frosting

  • 8 oz unsalted butter 1 stick
  • 1 cup powdered sugar
  • 1/2 tsp vanilla
  • pinch of salt
  • 1 tsp half and half
  • food coloring


  • Preheat oven to 350 degrees. Prepare your pans. Spray and line with parchment.
    Gather your ingredients together
  • In a large mixing bowl add, oil, eggs, sugar, salt, baking soda, cinnamon, ginger, cloves and vanilla. Mix for about 2 minutes until well combined.
  • Add flour and mix
  • Add carrots and walnuts and mix in by hand.
  • Split batter between 2 pans and bake. 350 for about 40 minutes. Rotate pan after 20 minutes.
  • Remove from oven, cool in pan for 5-10 minutes then transfer to rack to cool.
    Make frosting.

Cream cheese frosting

  • Add cream cheese and butter in mixing bowl with paddle attachment and mix on medium for about 2 minutes, scraping down half way.
  • Add 3 cups of powdered sugar, 1 tsp vanilla and mix for another 2 minutes until light and fluffy. Remove from bowl and set aside.
    In the same bowl add heavy cream, 1/4 cup powdered sugar and 1/2 tsp vanilla and with the whip attachement whip until stiff peaks.
    Fold whipped cream into frosting.

Decorator frosting

  • place stick of butter into mixing bowl with paddle attachment and whip until light and fluffy, about 2-3 minutes scraping down half way through.
  • add cup of powdered sugar, pinch of salt and vanilla and whip until well combined and fluffy. Seperate into seperate bowls to add colors.
  • Add desired colors and mix well, set aside.
  • Place one of the cakes on a cake board, or plate. Use a little frosting as glue so the cake will not move. Frost and stack.
  • Once coated place in freezer or fridge to set up.
  • Using colored icing, I piped out "carrots" onto wax paper and froze them for 15 minutes.
  • Once they are frozen, you can pop them off and use to decorate your cake
  • Have fun with it!