Less sugar allows the fresh flavor of the carrots and the earthy complexity of the walnuts to engage deliciously in this favorite Carrot Spice Cake. Topped with tangy Cream Cheese Frosting it makes a deliciously flavorful layer cake that is well worth repeating.

A Carrot Cake, viewed from the top, covered in Cream Cheese Frosting and topped with several walnut halves.

Carrot Cake 2.0

For years now, my family’s favorite cake has been a Carrot Cake. It’s not that we don’t enjoy the luscious simplicity of a rich Chocolate Cake. And there are times when the lightness of an Angel Food Cake or the streusel topped texture of a Cinnamon Layer Cake is quite appealing. For the most part, however, our go-to dessert for special occasions is a Carrot Spice Cake I first made for my 25th wedding anniversary.

A three tiered 25th anniversary cake decorated with fresh pansies.

This family favorite Carrot Cake is flavored like a spice cake, with cinnamon and ginger. It avoids fruity additions like raisins or pineapple and instead maximizes the amount of shredded carrots in the batter. Then, at the end, it calls for a handful of toasted walnut pieces. The earthy flavor of the nuts balances the fresh sweetness of the carrots and the warmth of the spices for a pleasing result.

Keeping the recipe simple has worked for my family. Over the years that Carrot Cake has been requested again and again. I have been asked to make it for birthdays and holidays. Sometimes we bake Carrot Cake Loaves and skip the frosting. Other times we bake this Carrot Cake as a sheet cake, as cupcakes or, especially recently, as a six-inch layer cake. Cream Cheese Frosting provides a silky sweet finish with just enough tang to add interest while dressing the cake for a special occasion.

A slice of a layered Carrot Spice Cake iced with Cream Cheese Frosting and topped with Cream Cheese Carrots. — A slice of Carrot Spice Cake covered with Cream Cheese Frosting and topped with Decorative Cream Cheese Carrots.

A Matter of Time

Over time my recipe for Carrot Cake has evolved slightly. I never really settled on the exact quantity of carrots. For the most part I grate carrots until the bowl of my little food processor is full. Then I add them all. My original goal was 3 cups of carrots. These days I opt for closer to 4 cups.

I also find that my taste for sugar has changed. Experimenting with Pound Cake recipes a few years ago I found that American cake recipes tend to be heavier on sugar than they need to be. I think that is because we measure in cups instead of by weight. When I tried to balance out the ratio by weight I found that I used less sugar.

These days I cut the amount of sugar I use in my Carrot Spice Cake recipe by 25%. Using the original 2 cups of sugar makes a cake that is somewhat more moist. Using just 1.5 cups of sugar, however, allows the flavor of the carrots and the walnuts to come forward and blend nicely while the texture of the cake is still quite appealing.

A layered carrot cake on a green glass pedestal is covered with Cream Cheese Frosting and topped with chamomile blossoms to make a beautiful wedding cake.

Happy Occasions

Not long ago I was asked to bake another Carrot Spice Cake for a happy occasion. This time my youngest son and his fiancé asked me to bake a Carrot Cake for their lakeside wedding. I was all too happy to see this recipe I first made for my 25th wedding anniversary updated and repurposed for my son’s wedding cake.

The happy couple wanted a small wedding cake. This one fit perfectly on a pretty glass cake stand my new daughter-in-law gave me a few years ago. I frosted this little Carrot Spice Wedding Cake simply with a modified Cream Cheese Frosting and decorated the top with just a few fresh chamomile blossoms.

Topped with fresh flowers, Candied Carrot Curls, Decorative Cream Cheese Carrots or just a swirl and a sprinkle of walnuts, this Carrot Spice Cake recipe makes a deliciously festive celebration cake. It is also delightful for dessert or teatime. Make one for yourself, or for someone you love, and enjoy!