Light Spring Carrot Cake
Highlighted under: Creative Baking Recipes
I love making this Light Spring Carrot Cake when the weather starts to warm up and fresh produce begins to shine. The vibrant colors and fragrant spices create an irresistible treat that brings joy to any gathering. The addition of freshly grated carrots makes this cake moist and tender, while the warm spices add depth to the flavor. It’s the perfect dessert to celebrate the changing seasons and delight family and friends alike with something light yet satisfying.
My journey with carrot cake began on a sunny spring afternoon when I decided to tweak a classic recipe. I replaced heavy components with lighter alternatives, and the result was a delightful cake bursting with flavor. Baking at a slightly lower temperature also helped maintain the moisture without overcooking. This cake has become a staple in my spring celebrations.
Each time I bake it, I adjust the spices based on what I have on hand, often experimenting with different nuts or adding a hint of citrus. I’ve learned that this flexibility allows for a unique cake every time, keeping the experience fresh and exciting. It's important to let it cool before frosting, which helps the flavors meld beautifully.
Why You Will Love This Recipe
- Moist and fluffy texture with hints of warm spices
- Perfectly balanced sweetness that pairs wonderfully with cream cheese frosting
- Versatile for any occasion, from brunch to special celebrations
Ingredients
Gather the following ingredients for this delightful carrot cake.
For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Ensure all ingredients are at room temperature for better mixing and texture.
Instructions
Follow these steps to create a delicious carrot cake.
Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine Wet Ingredients
In another bowl, whisk the granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, mixing until fully incorporated.
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in grated carrots, walnuts, and raisins if using.
Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cakes
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Frosting
In a mixing bowl, beat the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, mixing until creamy.
Frost the Cakes
Once the cakes are completely cool, spread cream cheese frosting between the layers and over the top and sides of the cake.
Let the cake sit for a little before serving to allow the flavors to develop.
Pro Tips
- You can use a combination of carrots and orange zest for added flavor. Store the cake in the refrigerator if not consumed within a day, and it will stay fresh for 3-4 days.
Questions About Recipes
→ Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour mix. Ensure your baking powder is also gluten-free.
→ How can I make this cake dairy-free?
You can replace cream cheese with a dairy-free alternative and use a plant-based butter substitute.
→ Can I freeze the cake?
Absolutely! Freeze the unfrosted cakes wrapped in plastic for up to 3 months. Thaw in the refrigerator before frosting.
→ What can I use instead of carrots?
Zucchini is a great substitute; just ensure to squeeze out excess moisture after grating.
Light Spring Carrot Cake
I love making this Light Spring Carrot Cake when the weather starts to warm up and fresh produce begins to shine. The vibrant colors and fragrant spices create an irresistible treat that brings joy to any gathering. The addition of freshly grated carrots makes this cake moist and tender, while the warm spices add depth to the flavor. It’s the perfect dessert to celebrate the changing seasons and delight family and friends alike with something light yet satisfying.
Created by: Florence Keaton
Recipe Type: Creative Baking Recipes
Skill Level: Beginner
Final Quantity: 8 servings
What You'll Need
For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
How-To Steps
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, whisk the granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, mixing until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in grated carrots, walnuts, and raisins if using.
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
In a mixing bowl, beat the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, mixing until creamy.
Once the cakes are completely cool, spread cream cheese frosting between the layers and over the top and sides of the cake.
Extra Tips
- You can use a combination of carrots and orange zest for added flavor. Store the cake in the refrigerator if not consumed within a day, and it will stay fresh for 3-4 days.
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 70mg
- Sodium: 200mg
- Total Carbohydrates: 38g
- Dietary Fiber: 1g
- Sugars: 25g
- Protein: 4g