Spiced Carrot Cake Recipe
Spiced Carrot Cake Recipe photo by Taste of Home
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Publisher Photo
My mom made this cake for my birthday one year because carrot cake is her favorite. Turns out, it's my favorite, too! Now when I make it, I love it with lots of spice. The pumpkin pie spice is a perfect shortcut, but you could use a custom blend of cinnamon, ginger, nutmeg and cloves. —Jaris Dykas, Knoxville, Tennessee
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 3 large eggs
  • 1 cup packed brown sugar
  • 3/4 cup fat-free plain yogurt
  • 1/4 cup canola oil
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 3 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 cups shredded carrots (about 6 medium)
  • FROSTING:
  • 1/2 cup heavy whipping cream
  • 4 ounces reduced-fat cream cheese
  • 1/2 cup confectioners' sugar

Directions

Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
Beat first five ingredients until well blended. In another bowl, whisk together flour, pie spice, baking soda and salt; stir into egg mixture. Fold in carrots.
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For frosting, beat cream until soft peaks form. In another bowl, beat cream cheese and confectioners' sugar until smooth; gradually fold in whipped cream.
If cakes are domed, trim tops with a serrated knife. Spread frosting between layers and over top of cake. Refrigerate leftovers. Yield: 16 servings.
Originally published as Spiced Carrot Cake in Healthy Cooking Annual Recipes Annual 2017, p222

Nutritional Facts

1 slice: 241 calories, 9g fat (3g saturated fat), 49mg cholesterol, 375mg sodium, 36g carbohydrate (19g sugars, 1g fiber), 5g protein.

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  • 3 large eggs
  • 1 cup packed brown sugar
  • 3/4 cup fat-free plain yogurt
  • 1/4 cup canola oil
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 3 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 cups shredded carrots (about 6 medium)
  • FROSTING:
  • 1/2 cup heavy whipping cream
  • 4 ounces reduced-fat cream cheese
  • 1/2 cup confectioners' sugar
  1. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
  2. Beat first five ingredients until well blended. In another bowl, whisk together flour, pie spice, baking soda and salt; stir into egg mixture. Fold in carrots.
  3. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  4. For frosting, beat cream until soft peaks form. In another bowl, beat cream cheese and confectioners' sugar until smooth; gradually fold in whipped cream.
  5. If cakes are domed, trim tops with a serrated knife. Spread frosting between layers and over top of cake. Refrigerate leftovers. Yield: 16 servings.
Originally published as Spiced Carrot Cake in Healthy Cooking Annual Recipes Annual 2017, p222

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