Spiced Carrot Cake

I don’t often eat cake, but when I do it’s carrot cake. I eat cake maybe once a year and that is about how often you will see me baking one as well unless there is a special occasion.

Carrot cake might not be at the top of everyone’s list of items to bake this fall, but it is for me! I have a weakness for carrot cake and I am very picky when it comes to finding the right cake. I tend to not order it when I go to a bakery or decided to indulge in a dessert after a nice dinner generally due to small pieces of the cake that I find wrong. For example it’s too dry for me, not enough seasoning, doesn’t taste fresh, not enough nuts or carrot, yada yada the list goes on. For those reasons I have put together my own recipe of a flawless carrot cake. This cake is super moist and is bursting with flavor. With my addition of ginger, pumpkin seeds, and allspice this is a great recipe to include in your fall baking. Your welcome carrot cake lovers.

Active Time: 20 Minutes

Total Time: 45 Minutes

Β Ingredients:

-2 Teaspoons Baking Powder

-2 Cups Sugar

-2 Cups AP Flour

-2 Teaspoons Baking Soda

-2 Teaspoons Cinnamon

-4 Eggs

-1 Cup Vegetable Oil

-1/2 Cup Pumpkin Seeds

-1/2 Cup Fresh grated ginger

-2 Cups Grated (shredded) Carrot, approximately 5 medium carrots

For the Frosting:

-1/2 Stick Butter, soft

-8 OZ Cream Cheese, soft

-4 Tablespoons Powder Sugar

-2 Teaspoons Vanilla Extract

-1 Teaspoon Pumpkin Spice


-In a medium bowl, grate the carrots and ginger. Mix together, set aside. (Be sure to remove the skins from both first)

-Turn oven to 350 degrees.

-In a large mixing bowl, add dry ingredients and mix for 1 minute on medium speed.

-Add in the eggs one at a time with blender still on medium speed. Slowly pour in oil. Stop halfway and scrape the sides of bowl making sure everything gets mixed evenly.

-Mix until blended. Add in carrots, ginger, and pumpkin seeds.

-Pour mixture in to cake pan of choice.

-Bake in oven for 40 minutes or until center of cake is cooked.

-Remove from oven and let cool for 10 minutes.

-Apply the icing.



Making the Frosting:

-Mix cream cheese and butter in a blender on medium speed for 1 minute.

-Add in powder sugar, vanilla, and pumpkin spice. Blend well.

-Spread on cooled cake.


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Food & Wine connoisseur, I love to make beautiful things even if nobody cares. Nikon D3100 & Google Pixel photo journalist & writer. I've started this blog to share my enthusiasm of the culinary world among other personal interests with folks who maintain involvement in the food world and to enliven others who want to develop a love for cooking, crafting and wellness. Be active, be healthy, be happy. Thanks for stopping by! Cheers :)

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