Classically Rich Carrot And Nutmeg Layer Cake

Classically Rich Carrot And Nutmeg Layer Cake


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Try out this super moist and perfectly spiced carrot cake this fall! Between fresh grated carrots, a cinnamon-nutmeg-clove combination, and a creamy frosting, you can't go wrong with this dessert.

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

8-12 servings


  • 1 ½ C. vegetable oil
  • 1 C. sugar
  • 1 C. brown sugar
  • 6 eggs
  • 2 T. vanilla extract, divided
  • 3 C. flour
  • 1 T. cinnamon
  • 1 tsp. nutmeg
  • ½ tsp. ground cloves
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • Dash salt
  • 2 C. carrots, finely grated
  • 3 (8 oz.) packages cream cheese, softened
  • 2 sticks butter, softened
  • 6 C. powdered sugar

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In a large bowl, mix together oil, sugar, and brown sugar. Add in eggs and 1 tablespoon vanilla; mix well. In a separate bowl, combine flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Add flour mixture into batter and beat until well-combined and smooth. Fold in carrots, pour batter into two greased 9-in pans, and bake for 30 minutes until an inserted knife comes out clean. Prepare the frosting by creaming together butter and cream cheese with an electric mixer. Once combined, add in 1 tablespoon of vanilla and gradually mix in powdered sugar. If at any point your frosting becomes too thick to work with, add a couple teaspoons of water.

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