Easter Carrot Cake with Cream Cheese Frosting
This Easter carrot cake is soft, moist, and filled with warm spices, sweet carrots, and optional pineapple for extra tenderness. Finished with a rich and tangy cream cheese frosting, it’s a cozy spring dessert perfect for Easter dinner, brunch gatherings, or any celebration where a homemade cake makes the table feel special.
Equipment
- mixing bowls
- whisk
- rubber spatula
- 9x13 inch baking pan or two 9-inch cake pans
- electric mixer for cream cheese frosting
Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups finely grated carrots (about 3–4 carrots)
- 1/2 cup crushed pineapple, drained (optional)
- 3/4 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- 1 pinch salt (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 9-inch round cake pans.
- In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- In a large bowl whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Add the dry ingredients to the wet mixture and stir gently until just combined.
- Fold in the grated carrots, crushed pineapple, chopped nuts, and raisins if using.
- Pour the batter into the prepared pan and bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
- In a mixing bowl beat the cream cheese and butter together until smooth and fluffy.
- Gradually add the powdered sugar while mixing on low speed, then stir in the vanilla extract and a pinch of salt until smooth. Spread the frosting evenly over the cooled cake.
Notes
Finely grate the carrots so they blend smoothly into the cake and create a tender texture. Avoid overmixing the batter to keep the cake light and moist. Toasting the walnuts or pecans for about 5 minutes enhances their flavor. For decoration, sprinkle chopped nuts, toasted coconut, candy eggs, or pipe small frosting carrots. Store the frosted cake covered in the refrigerator for up to 5 days. Unfrosted cake can be frozen for up to 3 months.