Easter Carrot Cake with Cream Cheese Frosting
480kcal
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)
Cream Cheese Frosting
- 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
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