Spiced Carrot Cake with Cream Cheese Frosting

Photo: Oxmoor House

A smear of cream cheese frosting is the ideal topper for warm spiced carrot cake.

Yield: Serves 18 (serving size: 1 piece)
Recipe from Cooking Light

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Recipe Time

Hands On: 17 Minutes
Total: 2 Hours, 12 Minutes

Nutritional Information

Amount per serving
  • Calories: 257
  • Fat: 9.3g
  • Saturated fat: 3g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.6g
  • Protein: 3.1g
  • Carbohydrate: 41.6g
  • Fiber: 1.4g
  • Cholesterol: 33mg
  • Iron: 0.5mg
  • Sodium: 233mg
  • Calcium: 52mg


  • Cake:
  • 4.6 ounces brown rice flour (about 1 cup)
  • 2.6 ounces white rice flour (about 1/2 cup)
  • 1.05 ounces tapioca flour (about 1/4 cup)
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup canola oil
  • 1/4 cup applesauce
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups shredded carrot (about 8 ounces)
  • 1/2 cup raisins
  • 1/4 cup chopped pecans
  • Cooking spray
  • Frosting:
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 (8-ounce) block 1/3-less-fat cream cheese
  • 2 cups powdered sugar


  1. 1. Preheat oven to 350°.
  2. 2. To prepare cake, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, xanthan gum, and next 6 ingredients (through nutmeg) in a medium bowl; stir with a whisk. Place granulated and brown sugars, oil, applesauce, 1/2 teaspoon vanilla, and eggs in a large bowl; beat with a mixer at medium speed until blended. Gradually add flour mixture, beating at low speed until smooth. Fold in carrot, raisins, and pecans.
  3. 3. Pour batter into an 11 x 7-inch metal baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick comes out clean. Cool completely in pan on a wire rack.
  4. 4. To prepare frosting, combine butter, 1 teaspoon vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, beating until smooth. Spread frosting over top of cake. Store cake, loosely covered, in refrigerator.
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