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carrot cake on table

Ann’s Spiced Carrot Cake

Sunnyside Cook

Dawn Dobie
A family favorite updated just a bit
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling time 1 hour
Total Time 2 hours
Servings 12

Ingredients
  

For the cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 1/2 cups neutral vegetable oil such as canola
  • 4 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 3 cups grated carrots

For the frosting

  • 8 ounce package of Philadelphia cream cheese room temperature
  • 4 ounces unsalted butter 1 stick, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/3 cups confectioners sugar sifted

For carrot decorations

  • 1 carrot
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 1/4 teaspoon baking soda
  • fennel fronds or rosemary leaves

Instructions
 

For the cake

  • Prepare 3 9-inch cake pans. Butter sides and bottom of each pan. Line bottom of each pan with parchment paper. Set aside.
  • Preheat oven to 350 degrees F.
  • Mix together flour, baking soda, spices, and salt in a medium bowl.
  • Use a mixer to blend the oil and sugar, beating the mixture for about 2 minutes. Beat in eggs one at a time. Beat 2 minutes. Add vanilla and blend in.
  • Dividing flour mixture into thirds, add to wet ingredients, blending well after each addition.
  • Add grated carrots and beat 2 minutes.
  • Divide batter evenly among prepared cake pans.
  • Bake for 25-30 minutes, until toothpick inserted into center comes out clean.
  • Allow baked cakes to cool in pans on racks for 10 minutes.
  • Run a knife around the edge of each cake, transfer to cooling rack and allow to cool completely.

For the frosting

  • Blend the cream cheese and butter in a large bowl with hand or stand mixer until smooth and light, about 5 minutes.
  • Add in vanilla extract and blend in.
  • Slowly add in confectioners sugar, mixing about 2 – 4 minutes, until light and fluffy.
  • Place one cake layer on serving plate and spread 1/3 of frosting on top of cake. Place second layer on top of frosting and spread another 1/3 of frosting on top of it. Place final layer on top and spread remaining frosting on top. Do not frost the sides of the cake.

For carrot decorations (optional)

  • Peel a carrot. Trim the top and bottom to make straight edges. Cut a couple of thin planks of carrot lengthwise from the middle of the carrot, about 1/16-inch thick.
  • Placing knife at an angle at one side of the carrot plank, trim the carrot into a triangle shape. Continue to create 12 or more triangle shaped carrot chips
  • Combine the water and sugar in a small pot. Bring to a boil, then lower to medium heat.  Add carrot chips and cook for 1 minute., stirring now and then.  Add baking soda and cook another two minutes, continuing to stir.  Transfer carrot pieces to a piece of parchment paper or waxed paper and allow to drain and cool, flipping once.
  • Place carrots around outer edge of top of cake (I used tweezers).  Place pieces of fennel fronds atop carrots to mimic greens.

Notes

Adapted from “Spicy Carrot Cake I” submitted by Mrs. Nic. Broussard, Mrs. Walter Dobie, and Mrs. C. Thad Montgomery, Sr. in Talk About Good!
Ann’s recipe gives the option of adding 1 cup of chopped toasted pecans to the icing.
Carrot chips adapted from Nancy Birtwhistle 
The cake can sit at room temperature for a day. Beyond that cover and refrigerate it, placing wax paper against cut sides.