Spiced Carrot Cake

  • Difficulty: Medium
  • one hour and 40 minutes
  • 8 servings

Have you picked a dessert for your Easter family meal? Even if you have, you might change your mind when you see this carrot cake recipe. It’s full of flavor from all the spices we’ve added like cinnamon, cardamom, ginger, and cloves. Once you bite into it, you’ll surely be pleasantly surprised by the candied ginger, black tea, and the crunchy pecans.

Ingredients Needed for Spiced Carrot Cake


For the carrot mixture:

4 carrots, shredded
1 tablespoon lemon juice
5 ounces of raisin
5 ounces of pecan nut

For the batter:

1 cup flour
1 teaspoon baking powder
salt
1 teaspoon cinnamon powder
1 teaspoon cardamom powder
1 teaspoon clove powder
1 teaspoon anise powder
1 teaspoon nutmeg powder
2 teaspoons of candied ginger
1 teaspoon black tea
2 eggs
½ cup brown sugar
¼ cup vegetable oil

For the cream:

3 ounces of butter
1 cup cream cheese
½ cup powdered sugar

For garnishing:

½ cup coconut shreds
shredded carrot

How to Cook Spiced Carrot Cake

  1. For the carrot mixture: Add the carrots, lemon juice, raisins, and pecan nuts to a bowl and mix them using a spatula. Set aside.
  2. For the batter: Add the flour, baking powder, salt, cinnamon powder, cardamom powder, clove powder, anise powder, nutmeg powder, candied ginger, and black tea to the mixer bowl and mix them together.
  3. Add the eggs, brown sugar, vegetable oil, and the carrot raisin pecan cream. Mix more until smooth.
  4. Transfer to a 10 x 5-inch (25 X 10 cm) baking tray, spread it evenly, and bake for 55 minutes at 360⁰F/180⁰C.
  5. For the cream: Add the butter to a bowl and cream it using the hand mixer. Add the cream cheese and mix more. Finally, add the powdered sugar and mix until smooth.
  6. For garnishing: Add the coconut shreds to a skillet over low heat and stir-fry them for 3-5 minutes. Remove from heat.
  7. Spread the cream cheese cream evenly over the base and refrigerate for 30 minutes. Spread over it the fried coconut shreds and grated carrot to taste. Portion and serve.

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