Carrot Cake With Spiced Creamcheese Buttercream Icing Recipe

A recipe for a Three Layer Carrot Cake that if full of flavor and easy to make.


Makes (2) 9-inch round cakes

3/4 cup (1 1/2 sticks) butter
3 1/4 cups all purpose flour
1 3/4 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/2 teaspoon ground cloves
2 cups finely grated carrots (6-8 carrots, depends on their size)
1/2 cup applesauce
2 cups brown sugar
3 eggs
3/4 cup buttermilk
2 teaspoons pure vanilla extract

Spiced Creamcheese Frosting
1 cup (2 sticks) butter at room temperature
12 ounces (1 1/2 packages) cream cheese at room temperature
1 Tablespoon pure vanilla extract
5 cups confectionersí sugar
3 Tablespoons meringue powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt



Preheat oven to 350F.

Grease three 8-inch round cake pans lightly with butter.

Cut parchment paper to fit the bottoms, place in the pans and lightly flour the parchment paper.

In a small saucepan, melt the butter over medium heat and continue to heat, stirring constantly until the butter turns a golden brown, about 5 minutes. Set aside to cool for 15 minutes.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and cloves. In another larger bowl, whisk together the grated carrots, applesauce, brown sugar, eggs, buttermilk and vanilla.

Gradually whisk in the flour mixture until combined. Add the brown butter and whisk until incorporated. Divide the batter between the cake pans.

Place into the preheated oven and bake about 25-30 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and place on wire racks and cool completely in the pans.


In a mixing bowl, combine the butter, cream cheese and vanilla. Using a stand up beater or hand beater, use a whisk attachment and beat on medium low for 1-2 minutes until well combined.

In a separate bowl, combine the confectionersí sugar, meringue powder, cinnamon and nutmeg. Add to the mixing bowl, a cup at a time, mixing on low to combine. Increase speed to medium and

beat for 2-3 minutes until smooth and creamy.


Remove the cooled cakes from the pans and carefully peel off the parchment paper. Level the tops of the cakes with a sharp knife or cake leveler.

Divide the icing into 3 portions and if you wish to make an optional decorative carrot, leave a porton of icing for that.

*Note: You would need to add a little orange coloring to the frosting, possibly add a bit more confectionersí sugar to make the frosting stiffer and form the carrot by hand.

Place one layer of cake on a cake plate. Top with first portion of frosting.

Repeat with the next 2 layers of cake and frosting.

Refrigerate the cake until ready to serve, but let it come to room temperature for about an hour before serving. Cover and

refrigerate any leftovers.