Updated on November 25, 2025
This Easter Carrot Cake with Cream Cheese Frosting is the kind of show-stopping dessert that feels special but is secretly simple to make. The cake is incredibly moist from plenty of shredded carrots and warm spices, with just a hint of citrus to keep every bite bright. A tangy, fluffy cream cheese frosting ties everything together and makes decorating easy, whether you layer the cake or bake it in a single pan. Serve it as your Easter centerpiece and watch it disappear.
Easter Carrot Cake with Cream Cheese Frosting
Ingredients
- 2 cups all-purpose flour
- 2 tps baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 4 large eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 2 cups grated carrots (about 3–4 medium)
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
- 8 oz (225 g) | cream cheese, softened
- ½ cup (1 stick) | unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Equipment
- 2 × 9-inch round cake pans (greased and floured)
- 1 × Mixing bowl (large)
- 1 × Hand mixer or stand mixer
- 1 × Grater (for carrots)
- 1 × Spatula
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients. In a large bowl, beat eggs, sugars, and oil until smooth.
- Combine. Gradually add dry ingredients into wet, mixing until just combined.
- Fold in carrots, pineapple, and walnuts. Stir gently with a spatula.
- Bake. Divide batter into pans and bake 40–45 minutes, until toothpick comes out clean.
- Cool completely. Leave cakes to cool in pans for 10 minutes, then transfer to wire racks.
- Prepare frosting. Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla; mix until fluffy.
- Assemble. Spread frosting between cooled layers and over the top and sides of the cake.
- Decorate. Add extra walnuts, shredded coconut, or Easter-themed decorations if desired.
Notes
- Can be baked a day in advance; store layers wrapped tightly and frost before serving.
- For cupcakes: bake 18–22 minutes, makes ~24 cupcakes.
- Adjust spices to taste for more warmth.
Private Notes
Tried this recipe?
Let us know how it was!FAQ: Easter Carrot Cake with Cream Cheese Frosting
How do I keep carrot cake moist and not dry?
Use plenty of freshly grated carrots, don’t pack the flour, and avoid overbaking. Check the cake a few minutes before the minimum baking time and remove it as soon as a toothpick comes out with a few moist crumbs. Once it’s cool, keep the cake covered so it doesn’t dry out in the fridge.
Can I make this carrot cake without nuts or with pineapple?
Absolutely. You can leave out the nuts completely if you prefer a smoother texture or have allergies. If you want extra moisture and flavor, you can fold in a small amount of well-drained crushed pineapple. Just be sure not to add too much liquid, or the cake may become dense instead of light and tender.
Does carrot cake with cream cheese frosting need to be refrigerated?
Yes. Because of the cream cheese frosting, it’s safest to store this cake in the refrigerator. Keep it covered and chilled, then bring slices to room temperature for 20–30 minutes before serving for the best flavor and texture. Properly stored, the cake will keep well for about 3–4 days.
Planning a full Easter menu? Serve this carrot cake after a cozy main like our Quick Lemon Garlic Chicken Pasta or Greek Chicken Meal-Prep Bowls. For more holiday dessert inspiration, don’t miss our Thanksgiving Pumpkin Pie and celebrate with a glass of New Year’s Eve Sparkling Cranberry Punch.
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Nice recipe! 👍