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.