This spiced carrot cake is a delightful treat, perfect for any occasion.
Preheat your oven to 325°F (165°C) and grease and flour a 9x13 inch baking pan.
Greasing and flouring the pan ensures the cake doesn't stick and comes out easily.
In a large mixing bowl, combine the sugar, flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Mixing the dry ingredients thoroughly ensures even distribution of leavening agents and spices.
Add the grated carrots, eggs, and vegetable oil to the dry ingredients and mix until just combined.
Avoid overmixing to keep the cake tender.
Fold in the chopped walnuts gently.
Folding prevents the nuts from sinking to the bottom of the batter.
Pour the batter into the prepared pan and spread it evenly.
Spreading the batter evenly ensures uniform baking.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the minimum time to avoid overbaking.
Let the cake cool completely on a cooling rack.
Cooling the cake completely prevents the frosting from melting.
In a medium bowl, beat together the cream cheese, butter, and vanilla extract until smooth.
Ensure the cream cheese and butter are softened for a smooth frosting.
Gradually add the powdered sugar and beat until the frosting is creamy and spreadable.
Adding the sugar gradually prevents lumps and ensures a smooth texture.
Spread the frosting evenly over the cooled cake.
Use an offset spatula for a smooth and even frosting layer.
Slice and serve your delightful spiced carrot cake.
For clean slices, wipe the knife with a damp cloth between cuts.
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