Description
This Classic Easter Carrot Cake is ultra-moist, warmly spiced, and topped with thick cream cheese frosting. Made with freshly shredded carrots (plus optional pineapple for extra tenderness), it bakes up soft and plush with a bakery-style crumb. Perfect for Easter dessert, spring brunch, and make-ahead entertaining—this carrot cake slices beautifully and tastes even better the next day. Keyword-rich Pinterest description: classic Easter carrot cake, moist carrot cake with cream cheese frosting, easy homemade carrot cake, spring holiday dessert, make-ahead layer cake.
Ingredients
Scale
- 2 1/2 cups (300 g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1 cup (240 ml) neutral oil (canola/vegetable)
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 3 cups (about 300 g) finely shredded carrots
- 1 cup (225 g) crushed pineapple, well-drained (optional but recommended)
- 1 cup (120 g) chopped toasted walnuts or pecans (optional)
- 1/2 cup (75 g) raisins (optional)
- Cream Cheese Frosting:
- 16 oz (450 g) cream cheese, softened
- 1/2 cup (113 g) unsalted butter, softened
- 4 1/2 to 5 cups (540–600 g) powdered sugar, sifted
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1–2 tbsp milk or heavy cream, as needed
Instructions
- Heat oven to 350°F (175°C). Grease two 9-inch round pans, line with parchment, and lightly flour sides.
- Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- In a large bowl, whisk granulated sugar, brown sugar, and oil until glossy. Add eggs one at a time, whisking until slightly thickened. Stir in vanilla.
- Add dry ingredients to wet and fold gently just until mostly combined (avoid overmixing).
- Fold in shredded carrots, drained pineapple (if using), nuts, and raisins.
- Divide batter evenly between pans and smooth tops.
- Bake 28–35 minutes, until a toothpick comes out with moist crumbs and the center springs back lightly.
- Cool in pans 10 minutes, turn out onto racks, peel parchment, and cool completely.
- Make frosting: beat cream cheese and butter until smooth. Add powdered sugar gradually. Mix in vanilla and salt. Adjust with milk/cream for spreadability or more powdered sugar for thickness.
- Assemble: place first layer on a plate, spread frosting, add second layer, frost top and sides.
- Chill 20–30 minutes to set, then add final swirls and garnish with nuts or carrot ribbons if desired.
- Slice with a clean, warm knife for neat bakery-style pieces.
Notes
- Finely shred carrots (small holes on a box grater) for the most tender crumb.
- If using pineapple, drain well so the cake stays moist but not soggy.
- For neat slices, chill the frosted cake 30–60 minutes before cutting.
- Make-ahead tip: bake layers a day early, wrap and refrigerate, then frost the next day.
- 9×13 option: bake 35–45 minutes at 350°F (175°C), checking for moist crumbs.
- Cupcakes: bake 18–22 minutes; fill liners 2/3 full.
- Nut-free: omit nuts; optional add-in is toasted coconut for texture.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 48g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
Keywords: Classic Easter Carrot Cake, moist carrot cake, carrot cake with cream cheese frosting, Easter dessert, spring cake, homemade carrot cake