Spicy Carrot Cake

You can’t beat a slice of carrot cake with cream cheese frosting, it’s such a unique cake, but this combination of moist and sweet carrot sponge cake topped with fluffy cream cheese frosting is simply irresistible. This spicy carrot cake is loaded with fresh carrots, walnuts and warming spices, topped with an airy cinnamon cream cheese frosting and other nuts. Easy to prepare gluten-free and ideal for the whole family, a perfect spring pastry!

I love making carrot cake at Easter and you could totally get creative with the Easter decor of this one. Try saving some frosting, coloring it orange and green and putting carrots on top. Or decorate with fresh baby carrots! You can even try making it a savory pastry by removing the icing, removing the sugar and some spices, and adding chives and parmesan.

Equipment

Loaf pan: You will need a 900g loaf pan for this recipe. This Masterclass is my absolute favorite.
Food processor: not essential, but it takes 2 seconds to perfectly grate the carrot in my Sage Kitchen Whiz Pro. It’s a real time saver in the kitchen if you cook a lot!

Recipe Changes

Gluten-free: Use a 1:1 gluten-free flour mixture and make sure your baking powder is certified gluten-free.
Dairy-free: Replace the Greek yogurt with a dairy-free yogurt, the cream cheese with a dairy-free soft cheese, and the butter with a vegetable oil spread.
Vegan: Follow directions above for dairy-free and also replace eggs with 2 flax eggs. See recipe notes.
Nut-free: Just leave the nuts out.
No Frosting: For a healthier option, this cake is just as delicious without frosting.

Ingredients

2 cups plain flour
3 carrots grated
1/2 cup vegetable oil
2 eggs
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup Greek yogurt
1/2 cup chopped nuts

Cinnamon Cream Cheese Frosting

4 tablespoon butter room temperature
4 tablespoon cream cheese ice
3/4 cup icing sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon

Instructions

Preheat the oven to 160c/320f. Line a 2 lb/900 g loaf pan with parchment paper.
In the bowl of a stand mixer, or by hand, combine the oil, sugar, vanilla and eggs until smooth and creamy.
Add baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves.
Stir in 1 cup flour until combined.
Add the Greek yogurt and remaining flour and fold until well combined.
Add carrots and walnuts and blend until smooth.
Pour into prepared pan and spread evenly.
Bake for 45 to 60 minutes, until a toothpick inserted comes out clean. If the top starts to brown too quickly, place a piece of foil on top and continue cooking.
Remove from the oven and leave to cool in the tin for 20 minutes, before removing and leaving to cool completely on a wire rack.

Icing

Once cooled, beat the butter until smooth and creamy using a hand mixer or stand mixer.
Stir in cream cheese, vanilla and cinnamon until just combined.
Gradually add the icing sugar, beating until you obtain a smooth and fairly firm consistency.
Taste and add additional icing sugar if desired, or to thicken it further.
Spread the top of the cake with a spatula and garnish with nuts.

Remarks

Storage: Slices without icing freeze very well in ziplock bags. Store cool, frosted cake in the refrigerator for up to 4 days.
Flax eggs: Mix 2 tablespoons ground flax with 5 tablespoons water in a small bowl and let sit for 5 minutes.

I hope you enjoyed this recipe! Let me know what you thought below. You might also like my Carrot Oatmeal Cake.