Spiced Carrot Fall Cake Design Recipe
Ah, the humble carrot cake. It’s that dessert you pretend is healthy, but we both know better. This spiced carrot fall cake, however, takes the traditional and kicks it up a notch. It’s not just your average moist cake—it’s packed with cinnamon, nutmeg, and that sweet spiced warmth that only fall can bring. The best part? It’s not overly complicated. If you’ve baked a cake before, you can handle this. If not, well, it’s time to step up your game. Grab your apron, preheat the oven, and let’s make something that’ll make people wonder why they didn’t eat it sooner.
Spiced Carrot Fall Cake Design Recipe
A spiced, moist carrot cake that brings all the cozy fall flavors together in one decadent slice.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots about 3 medium carrots
- 1/2 cup chopped walnuts or pecans optional
For the Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Beat the butter and brown sugar until creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla and grated carrots.
- Gradually add the dry ingredients to the wet mixture, folding in the walnuts or pecans.
- Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick comes out clean.
- Let the cake cool on a rack.
- For frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until creamy.
- Frost the cooled cake generously and serve.
Notes
Nutritional Information (Per Serving)
- Calories: 310
- Total Fat: 16g
- Saturated Fat: 7g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Vitamin A: 15%
- Vitamin C: 4%
- Calcium: 3%
- Iron: 5%
- Potassium: 4%
Additional Notes/Tips
- For extra flavor, toast the walnuts before adding them to the cake.
- If you prefer a less sweet frosting, reduce the powdered sugar by 1/4 cup.
- Add a handful of raisins for an even more classic carrot cake feel.
- Make the frosting a day ahead to save time.
- Store leftovers in an airtight container at room temperature for up to 3 days.
