Spiced Carrot Cake
A properly spiced carrot cake, moist from oil and crushed pineapple, with walnuts for bite and a tangy cream cheese frosting. The kind that improves for two days.
Photograph credit: Carrot Cake Cupcake (Unsplash) by Joseph Gonzalez miracletwentyone · CC0 · Wikimedia Commons
Before You Start
Grate the carrots on the fine side of a box grater. Food processor shreds are too coarse and stay crunchy.
Squeeze the pineapple properly — excess juice makes the centre sink.
The cake genuinely tastes better on the second day, once the spices have bloomed into the crumb.
Making Spiced Carrot Cake
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Line and grease two 20 cm cake tins. Heat the oven to 175°C / 345°F.
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Toast the walnuts on a tray for 8 minutes, then cool and chop.
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Whisk the flour, bicarbonate of soda, salt and all the spices together.
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In a large bowl, whisk both sugars with the eggs for 2 minutes until slightly thickened, then whisk in the oil and vanilla.
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Fold in the dry ingredients until only just combined.
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Fold through the grated carrot, drained pineapple and chopped walnuts.
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Divide between the tins and bake for 35 to 40 minutes, until a skewer comes out with a few moist crumbs.
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Cool in the tins 15 minutes, then turn out and cool completely.
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Beat the butter for 3 minutes, add the icing sugar in two additions, then beat in the cold cream cheese, vanilla and salt on low for under a minute.
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Sandwich and frost the cake, then finish with walnut halves around the edge. Chill 30 minutes to set before slicing.
Related guide: Prep, cook and total time.
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Why the Method Works
Oil stays liquid at room temperature where butter solidifies, which is why oil-based cakes read as moister even days later. Grated carrot and crushed pineapple both contribute water and pectin that keeps the crumb tender, while toasting the walnuts first prevents them going soft in the batter.
After You've Cooked It
Refrigerate 5 days covered; serve at room temperature. Unfrosted layers freeze 3 months.
Good With
- A cup of strong tea or coffee
- Serve for afternoon tea or as a birthday cake
- Follow a light meal
Common Questions About Spiced Carrot Cake
How long does Spiced Carrot Cake take to make?
25 minutes of preparation and 40 minutes of cooking, plus 45 minutes of cooling and chilling, so allow 1 hour 50 minutes from start to finish. The method also needs time for cooling completely, which it does not time, so treat that as a minimum. The recipe serves 12.
What's in a Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .