Dessert

Spiced Carrot Cake

Lodge Cast iron / February 14, 2018

Lots of walnuts, lightly spiced with cinnamon and glazed with the dreamiest cream cheese frosting...there’s nothing quite like old-fashioned carrot cake! 


Spiced Carrot Cake

Prep Time

25 minutes

Cook Time

1 hour

Servings

10-16

Ingredients

For the cake:
  • 1 tablespoon butter or Baker’s Joy spray
  • 1 ½ cups vegetable oil
  • 4 large eggs, room temperature
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1 tablespoon cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 ½ cups chopped walnuts
  • 3 cups finely grated carrots (about a pound)


For the frosting:
  • 4 tablespoons butter
  • ½ cup (4 ounces) cream cheese, room temperature
  • ½ teaspoon vanilla
  • 1 ¾ cups powdered sugar
  • ¼ cup milk, room temperature
Spiced Carrot Cake

Preparation

  1. Preheat oven to 350ºF. Grease fluted cake pan with 1 tablespoon butter or Baker’s Joy.
  2. Beat oil and eggs on high speed for 1 minute. Add sugar ½ cup at a time, followed by vanilla.
  3. In a separate bowl, combine flour, cinnamon, baking soda, and salt. Add to wet ingredients in two batches and mix on low speed until fully incorporated. Fold in carrots and nuts. Spoon batter into cake pan and bake for 1 hour, or until a cake tester comes out clean.
  4. Let rest for 10 minutes before turning out, then cool at least 30 minutes before frosting.
  5. Meanwhile, make frosting. Beat butter, cream cheese, and vanilla until light and fluffy. Add the sugar gradually, beating well. Add milk, a little at a time, until the frosting reaches preferred consistency. 

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Spiced Carrot Cake

By Lodge Cast iron

Prep Time: 25 minutes

Cook Time: 1 hour

Servings: 10-16

Ingredients

For the cake:
  • 1 tablespoon butter or Baker’s Joy spray
  • 1 ½ cups vegetable oil
  • 4 large eggs, room temperature
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1 tablespoon cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 ½ cups chopped walnuts
  • 3 cups finely grated carrots (about a pound)


For the frosting:
  • 4 tablespoons butter
  • ½ cup (4 ounces) cream cheese, room temperature
  • ½ teaspoon vanilla
  • 1 ¾ cups powdered sugar
  • ¼ cup milk, room temperature
Spiced Carrot Cake

Preparation

  1. Preheat oven to 350ºF. Grease fluted cake pan with 1 tablespoon butter or Baker’s Joy.
  2. Beat oil and eggs on high speed for 1 minute. Add sugar ½ cup at a time, followed by vanilla.
  3. In a separate bowl, combine flour, cinnamon, baking soda, and salt. Add to wet ingredients in two batches and mix on low speed until fully incorporated. Fold in carrots and nuts. Spoon batter into cake pan and bake for 1 hour, or until a cake tester comes out clean.
  4. Let rest for 10 minutes before turning out, then cool at least 30 minutes before frosting.
  5. Meanwhile, make frosting. Beat butter, cream cheese, and vanilla until light and fluffy. Add the sugar gradually, beating well. Add milk, a little at a time, until the frosting reaches preferred consistency. 

Recipe by Lodge Cast iron for Lodge Cast Iron at http://lodgemfg.businesscatalyst.com/recipe/spiced-carrot-cake