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.