Spiced Carrot Cake with Cream Cheese Frosting

🍳 Step-by-Step Instructions

1. Preheat oven to 175°C (350°F). Butter and flour two 23 cm (9-inch) round cake pans, lining bottoms with parchment rounds.
2. In a large bowl, whisk flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a separate bowl, whisk eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until completely smooth.
4. Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined.
5. Fold in grated carrots and toasted chopped pecans.
6. Divide batter evenly between prepared pans.
7. Bake for 32-35 minutes until a toothpick inserted in center comes out clean.
8. Cool cakes in pans for 15 minutes, then turn out onto wire racks to cool completely.
9. Make frosting: Beat softened cream cheese and butter with an electric mixer until creamy. Gradually beat in powdered sugar and vanilla until fluffy.
10. Assemble: Place first cake layer on a stand. Spread 1/3 of frosting on top. Place second cake layer on top, then frost top and sides smoothly. Garnish with chopped pecans and chill 30 minutes before slicing.

⭐ Why This Recipe Works

• Unbelievably moist and tender crumb that stays fresh for days
• Warm aromatic spice blend of cinnamon, ginger, and nutmeg
• Thick, luscious cream cheese frosting balances warm spices
• Simple oil-based batter that requires zero electric mixer

🔄 Delicious Variations

• Add 80 g drained crushed pineapple for extra tropical moisture
• Add 60 g golden raisins or shredded sweetened coconut
• Bake as 24 cupcakes (bake 18-20 minutes)

❓ Frequently Asked Questions