Carrot and Spice Cake with Cream Cheese Frosting

Prep Time: 30 mins | Cook Time: 60 mins | Course: Dessert | Servings: 12

Super moist carrot cake mixed with warm spices and topped with a tangy cream cheese frosting. Inspired by Martha Stewart’s Peter Rabbit Cake https://www.recipelink.com/msgbrd/board_26/2000/APR/898.html and Sallys Baking Addiction for the additional spices mixed in. https://sallysbakingaddiction.com/my-favorite-carrot-cake-recipe/#tasty-recipes-69458-jump-target 

2 cups flour

1 Tbsp baking powder

1 tsp salt

2 tsp cinnamon

1 tsp ginger

½ tsp cloves

¼ tsp nutmeg

¼ tsp allspice

1 lb carrots, grated

1 cup toasted pecans or walnuts, chopped

1 cup craisins, raisins or currants

4 eggs

2 cups sugar

1 ¼ cups olive, walnut or corn oil

1 tsp vanilla

Preheat oven to 350*. Spray oil a 9x13 pan and set aside. Mix flour, baking powder, salt, cinnamon, ginger, cloves, nutmeg and allspice together in a large mixing bowl and whisk to incorporate. Stir in the carrots, nuts, craisins, eggs, sugar, oil and vanilla in a stand mixer with a paddle or by hand with a wooden spoon. Pour into the prepared cake pan and bake for 50-60 minutes. The top of the cake will be firm and a toothpick inserted will come out dry. Allow to cool before icing.

Cream Cheese Icing:

16 oz cream cheese, softened

½ cup butter, softened

2 cups powdered sugar

1 tsp vanilla or vanilla bean paste

Mix cream cheese, butter, powdered sugar and vanilla together in a mixer until light and fluffy. Spread over cooled carrot cake.