Spiced-Carrot Cake

21 Dec

Do you know know how tiring it is to grate a pound of carrots? My god, I thought I gave myself arthritis after! Thank goodness it all paid off in the end when it got incorporated into this fabulous Spiced-Carrot Cake!

I normally view carrot cake as an easter-type dessert. However, at the request of the boyfriend, I happily obliged and was so happy I did. This cake is moist and well balanced between sweet and spicy, and the icing is to die for! I adapted this recipe from Megabite, with changes to the icing and some to the cake.

Spiced-Carrot Cake


  • 2 cups flour
  • 1/2 t salt
  • 1 t cinnamon
  • 1/2 t ginger
  • 1/2 t nutmeg
  • 1 t baking powder
  • 2 t baking soda
  • 1 cups sugar
  • 1 cup brown sugar, packed
  • 4 eggs
  • 1 1/2 cups canola oil
  • 2 t vanilla
  • 1 lb or 3 cups finely grated carrots
  • 12 oz. cream cheese, room temperature
  • 1 1/2 sticks (12T) unsalted butter, at room temperature
  • 2 t vanilla
  • 6 cups sugar
  • Juice from 1/4 lemon


  1. Preheat the oven to 350°F. Spray or grease a casserole dish, or the equivalent of 3 9-inch cake pans.
  2. In a large bowl, whisk together the flour, salt, spices, baking powder and baking soda.
  3. In a medium bowl, Beat together the sugars, eggs, oil and vanilla. Pour over dry ingredients and beat just until mixed. Fold in the carrots.
  4. Pour batter in baking dish and bake for 28-34 minutes, or until a toothpick inserted in the center comes out clean.
  5. Allow cake to cool on wire rack, or keep in deep dish.
  1. Place butter in saucepan and brown, while stirring constantly. Slowly add in sugar and whisk until completely melted and looking slightly like caramel. Let cool for a minute, then slowly add caramel to a medium size bowl. Beat in cream cheese, vanilla, and lemon juice. Once thoroughly beaten, cool in fridge to harden. Spread evenly over cooled cake, and add cut-out carrot flowers if you desire!Buckle down with a solid grater and get to work. This cake is worth the effort!

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