Spiced Carrot Cake With Orange Cream Cheese Icing

Spiced Carrot Cake

This  carrot  cake  is made   with  whole  wheat  flour   and  assorted   spices . The  spices add  warmth  and enhances the flavors.  The   sweet  and  tart  cream  cheese icing   perfectly complements the   warm  spices.  The  ingredient  list  might  look long  , but  this definitely qualifies as guilt free indulgence. 

Course Dessert, Snack
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6
Author Syama



  • 1 1/2 C White Whole Wheat Flour / Atta (180 g)
  • 1 Tsp Cinnamon
  • 1/4 Tsp Cardamom
  • 1/2 Tsp Ginger
  • 1/4 Tsp Nutmeg
  • 1/2 Tsp Salt
  • 2 Tsp Baking Powder
  • 3/4 C Granulated Sugar
  • 1 Egg Large
  • 1/3 C Oil Notes
  • 3/4 C Plain Yogurt
  • 1/2 Tsp Vanilla Extract
  • 1 1/2 C Carrots Finely Grated
  • 1/2 C Walnuts/Peccans Chopped

Option 1 - Cream Cheese Frosting

  • 4 Tbsp Unsalted Butter
  • 1/2 C Cream Cheese
  • 2 - 2 1/2 C Icing Sugar
  • 1/2 Tsp Vanilla Extract

Option - 2 Orange Cream Cheese Icing

  • 4 oz Cream Cheese
  • 1 C Icing Sugar
  • 1/2 Tsp Vanilla Extract
  • 2 Tbsp Orange Juice As needed (Notes)

To Finish

  • 2 - 4 Tbsp Chopped Walnuts
  • A Pinch Cinnamon - A Pinch


Make the cake

  1. Preheat the oven to 350°F (175°C). Prepare a 9" round cake pan or a  6 Cup bundt cake pan.  Place the chopped nuts on a cookie sheet and toast in the oven for 5 minutes. Set aside.

  2. Finely  grate the carrots . Sift the dry ingredients - flour , salt , cinnamon , cardamon , ginger , nutmeg and baking powder - together. In another bowl beat the oil  and sugar together until blended well. Add the  egg  and  beat  well. Mix in  the yogurt and vanilla essence.   Fold  in the  grates  carrots. Make  sure  that  there are no lumps.

  3. Mix 1 tablespoon of flour with the nuts. Add the remaining dry ingredients to the wet and gently fold in using a spatula .Add the chopped nuts  and  gently fold in. Pour the batter to the prepared baking pan. 

  4. Transfer to the preheated oven and bake for 30 - 40 minutes. The cake is done when a tester inserted in the center comes out clean .Remove from the oven , let cool in the pan for 5 minutes .Invert onto a cooling rack and cool completely.  

    If  using  a  bundt pan  leave  the  cake in pan  and  place the  pan on the   cooling  rack  for  15  minutes  before inverting.  

If Making the Frosting

  1. Sift the icing sugar and set aside .Place the softened butter and cream cheese in a bowl and beat together until blended .Add vanilla and about 2 cups of icing sugar and beat in until thick and creamy and soft peaks forms on the beater. Taste and add extra sugar if necessary. 

    Pile a  layer of  frosting  on top of  the   cake  and  spread  using  back of  an offset  spatula  or  spoon. 

If Making the Icing

  1. Make  sure  that  the  cream  cheese  is at  room temperature.  Plac e it  in a  medium mixing  bowl and  mash  with a  spatula or  mixer  until soft.  Sift  the  powdered  sugar  on top  and  mix  in.  Add the  vanilla   extract. Mix  well and  thin  to  desired  consistency  by adding   orange  juice.  

    Pour  the  icing  over  the  cake and  let  it  drip  along   the  sides. 

Adding The Finishing Touches

  1. Place  the  cake  on  the  serving  platter.  Sprinkle a dash of cinnamon and decorate with chopped nuts.

Recipe Notes