Easter Carrot Cake with Cream Cheese Frosting
The perfect Easter dessert
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups grated carrots
- ½ cup crushed pineapple drained (optional, but adds moisture!)
- ½ cup chopped walnuts or pecans optional
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Make The Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or a 9×13-inch pan).
- In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together oil, eggs, and vanilla. Pour into the dry ingredients and mix until combined.
- Fold in grated carrots, crushed pineapple, and nuts (if using).
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make The Frosting
- In a bowl, beat cream cheese and butter until smooth.
- Gradually add powdered sugar and continue beating until fluffy.
- Mix in vanilla extract.
Assemble & Serve
- If making a layer cake, spread frosting over one cake layer, top with the second layer, and frost the entire cake.
- Decorate with extra chopped nuts or cute Easter decorations like mini chocolate eggs or carrot-shaped sprinkles!
Tried this recipe?Let us know how it was!