Level up your carrot cake! This bakery-style carrot cake blends grated carrots, juicy pineapple, and crunchy walnuts for a rich, perfectly spiced crumb. Plus, a silky sweet cream cheese buttercream.
Spiced Carrot Cake with Sweet Cream Cheese Buttercream
Ingredients
- 3 cups all-purpose flour plus 1 tbsp of flour for dusting the raisins
- 3 cups granulated sugar
- 1 ½ teaspoons baking soda
- 1 ½ cups vegetable oil
- 5 large eggs room temperature
- 2 teaspoons vanilla extract
Spice Mix
- 1 tablespoon ground cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon ground ginger
- 1 teaspoon salt
Add-ins
- 2 cups carrots grated
- ¼ cup pineapple juice from the canned pineapple to soak the raisins
- 1 cup canned crushed pineapple reserve ¼ cup of juice, drain the rest
- 1 cup walnuts chopped
- 1 cup raisins
- 1 ½ cup sweetened shredded coconut
For the cream cheese buttercream frosting
- 2 cups unsalted butter 4 sticks, softened to room temperature
- 8 oz full-fat cream cheese room temperature
- 3 cups powdered sugar
- ½ cup heavy whipping cream straight from the fridge and cold
- ½ teaspoon fine salt
- 2 teaspoons vanilla extract
Instructions
Prepare pans and preheat
- Preheat oven to 325°F (165°C). Grease two 9-inch round cake pans, lining the bottoms with parchment paper.
Soak the raisins
- In a small bowl, combine raisins with ¼ cup of the reserved pineapple juice. Microwave for 30 seconds or warm on the stove until just hot. Let sit for 10–15 minutes to plump the raisins.¼ cup pineapple juice, 1 cup raisins
Make spice-infused oil mixture
- In a small saucepan, add the vegetable oil, cinnamon, nutmeg, and ginger. Warm gently over low heat for about 1–2 minutes, just until the spices become fragrant. Set aside to cool slightly. (This step intensifies the spice aroma and mellows any harshness.)1 tablespoon ground cinnamon, ¼ teaspoon nutmeg, ½ teaspoon ground ginger, 1 ½ cups vegetable oil, 1 teaspoon salt
Toss the raisins
- Drain the excess liquid from the raisins. Spread them out on a paper towel and pat dry. Add them to a small bowl and toss with 1 tablespoon of flour. This helps prevent the raisins from sinking to the bottom during the bake. Set aside.
Mix the dry ingredients
- In a large bowl, whisk together flour, sugar, baking soda, and salt. Set aside.3 cups all-purpose flour, 1 ½ teaspoons baking soda, 3 cups granulated sugar
Add the wet ingredients
- Add the spice-infused oil, eggs, and vanilla and mix until combined.5 large eggs, 2 teaspoons vanilla extract
Add the extras
- Add the raisins, grated carrot, crushed pineapple, shredded coconut, and walnuts. Fold gently until mixed. Avoid overmixing.2 cups carrots, 1 cup canned crushed pineapple, 1 cup walnuts, 1 ½ cup sweetened shredded coconut
Bake
- Divide the batter evenly between the prepared pans. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Check after 20-25 minutes to make sure the tops aren't browning too much. They should be a golden brown color. If they are getting any darker than that, loosely cover with aluminum foil until they are finished.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack. Set in the refrigerator to cool completely for 2 hours.
Make the cream cheese buttercream frosting
- In a stand mixer fitted with the whisk attachment, beat the cream cheese and butter on medium-high speed for 6–8 minutes, occasionally scraping the sides, until it’s fluffy, pale, and doubled in volume.2 cups unsalted butter, 8 oz full-fat cream cheese
- Sift in powdered sugar and add the salt. Beat on low until combined, then medium for 2–3 minutes until smooth and creamy.3 cups powdered sugar, ½ teaspoon fine salt
- Mix in vanilla extract, then slowly drizzle in the cold heavy cream while the mixer runs on medium speed. Once incorporated, whip on high for 3–5 minutes until light and airy.2 teaspoons vanilla extract, ½ cup heavy whipping cream
Chill before use
- Place the bowl in the fridge for 10–15 minutes before frosting or piping. It’ll hold its shape beautifully and spread like a dream.
Frost and finish
- Use your frosting to frost between and over the layers. For a clean “naked cake” look, keep the sides thinly coated. Garnish with extra toasted walnuts or a light sprinkle of coconut flakes if desired.
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