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Spiced Carrot Cake With Cream-Cheese Frosting

  • Preparation Time: 10 minutes
  • Cooking Time: 40-45 minutes
  • Yield 24 servings


  • 1 1/2 cups unsalted butter, softened
  • 2 cups sugar
  • 4 eggs
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 1/4 teaspoons vanilla extract
  • 3/4 cup chopped pecans
  • 3 cups carrots, grated

  • 3 1/2 cups sifted powdered sugar
  • 1 (8-ounce) package cream cheese
  • 1/2 cup unsalted butter, softened
  • 1 1/4 teaspoons vanilla extract


Preheat oven to Pure Convection™ at 325°F. Adjust oven rack to position 3. Spray a 9 x 13" pan with nonstick spray, then flour. Using a stand-up mixer, cream butter and sugar. In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg. Set aside.

Add eggs to mixer, one at a time. When eggs are fully incorporated, add flour mixture. Add chopped pecans and grated carrots, scraping down the sides of the mixer as you go. Pour mixture into prepared pan. Bake for 40-45 minutes or until risen and golden brown and a toothpick inserted comes out clean.

To make the frosting, cream butter and cream cheese in the mixer. Add in sifted powdered sugar, scraping down the sides as you go. Add in vanilla extract. Spread on cooled cake.

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