Carrot Cake Cake Recipe: Moist, Spiced Delight with Cream Cheese Frosting
This Carrot Cake Cake Recipe marries tender, warmly spiced layers with a tangy-sweet cream cheese frosting—perfect for a festive, healthier dessert that feels like home in every bite.
Ingredients
- 2 cups whole-wheat pastry flour (sub gluten-free 1:1 blend)
- 1½ teaspoons baking powder (aluminum-free)
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon (freshly ground, if possible)
- ½ teaspoon ground ginger optional pinch of nutmeg
- ¼ teaspoon fine sea salt
- ¾ cup mild olive oil or melted coconut oil (light flavor)
- ½ cup honey (or pure maple syrup)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract (Madagascar variety for depth)
- 2 cups finely grated carrots (about 4 medium carrots; peel first)
- ½ cup chopped walnuts or pecans (toasted for extra crunch)
- ½ cup raisins or dried cranberries (optional, soaked in hot water 10 min, drained)
- 8 oz low-fat cream cheese, softened (full dairy or dairy-free cream cheese)
- ½ cup Greek yogurt (whole-milk for richness)
- ¼ cup honey (or maple syrup)
- 1 teaspoon lemon zest (brightens flavor)
Instructions
- Heat oven to 350°F. Grease two 8-inch round pans and line bases with parchment. This step saves your layers from sticking.
- Whisk flour, baking powder, baking soda, cinnamon, ginger, and salt in a large bowl until evenly combined—no pockets of spice.
- In a separate bowl, whisk oil and honey until smooth. Add eggs one at a time, then vanilla; whisk until glossy.
- Pour wet into dry mix, stirring gently until almost combined—tiny streaks of flour are okay.
- Use a flexible spatula to fold in grated carrots, toasted walnuts, and drained raisins; mix until just distributed.
- Divide batter evenly between pans. Bake center-rack for 25–30 minutes, or until a toothpick comes out with moist crumbs.
- Let cakes rest 10 minutes in pans, then invert onto wire racks; cool completely before frosting—this prevents frosting from sliding.
- Beat cream cheese, Greek yogurt, honey, and lemon zest until light and silky—about 2 minutes on medium speed. Chill 5 minutes for better spread.
- Level cake tops with a bread knife if needed. Place first layer on a plate, spread half the frosting, top with second layer, then frost the top and sides.
- Press a sprinkle of chopped nuts around the base, or grate a tiny carrot curl on top for a playful finish. Slice with a sharp knife dipped in hot water for clean edges.
Notes
– I learned that grating carrots finely yields a tender crumb—coarse shreds can weigh layers down.
– A 50-50 blend of whole-wheat pastry and all-purpose flour works if you crave a lighter texture.
– For ultra-moist layers, brush them lightly with a simple syrup (1:1 sugar to water) before frosting.
– If frosting seems too thin, chill it 10 minutes longer—patience pays off.
– A 50-50 blend of whole-wheat pastry and all-purpose flour works if you crave a lighter texture.
– For ultra-moist layers, brush them lightly with a simple syrup (1:1 sugar to water) before frosting.
– If frosting seems too thin, chill it 10 minutes longer—patience pays off.
Love this recipe?Follow us at @Recipecs for more