The Ultimate Carrot Cake for Your Easter Table
This carrot cake recipe is the best! This a sweet and moist cake that is easy to make, full of cut carrots and pecans, and covered in cream cheese icing.
Carrot cake – a timeless classic that’s far more than just a sweet treat. It’s a delightful journey of flavors, textures, and aromas that can whisk anyone back to their fondest memories, be it a family gathering, a childhood Easter celebration, or that cozy afternoon at grandma’s.
Today I’m not just sharing any carrot cake recipe; I’m unveiling the secret to the best carrot cake recipe that promises to add a dash of magic to your spring festivities or make any ordinary day feel like Easter Sunday.
It features moist, spice-infused cake bursting with the natural sweetness of carrots, then topped with a rich, creamy cheese icing that’s just the right amount of tangy and sweet.
Whether you’re a seasoned baker or trying your hand at baking for the first time, this Easter carrot cake is designed for all.
It’s more than just mixing ingredients; it’s about creating memories, sharing joy, and of course, savoring every bite of a cake that’s been baked with love and care.
Scroll down for the recipe and get ready to bake a cake that’s sure to bring smiles, earn you compliments, and maybe even a few requests for the recipe!
So, preheat your ovens and let’s embark on this delightful baking adventure. By the end of it, you’ll have not just a cake, but a masterpiece that’s pleasing to the palate.
This recipe often tastes even better a day or two after baking, as the flavors have time to meld. Store it covered in the refrigerator for optimum flavor.
Bring your carrot cake to room temperature before serving to allow the frosting to soften and the flavors to shine.
Get the printable recipe for this delicious cake below:
Carrot Cake
Equipment
- Round cake pan
Ingredients
Carrot Cake
- 1 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 eggs large
- 3/4 cup vegetable oil
- 1 1/2 teaspoons pure vanilla extract
- 2 cups carrots shredded
- 1/2 cup pecans finely chopped (optional)
Cream Cheese Frosting
- 8 oz cream cheese
- 3 T butter
- 2 1/2 cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350 F and lightly grease a round cake pan; line the pan with waxed paper and grease the pan. Set aside.
- In a large bowl, use a whisk to mix the flour, sugars, baking soda, cinnamon, and salt. Mix until combined.
- In another small bowl mix the eggs, oil, and vanilla. Mix, then add in the carrots. Mix until combined.
- Add the liquid mixture into your flour mixture and mix until just combined. Make sure to not overmix. If you want to add pecans into the cake, this is the moment in which you add them (simply fold them in).
- Bake in the oven for 35 minutes or until you insert a toothpick in the center, and it comes out clean.
- Cool the cake for about 10 minutes before removing it from the pan. Then remove and let cool on a wire rack before adding the frosting.
- In a small bowl, use a hand mixer, and beat the cream cheese with the butter until smooth.
- Add the vanilla and little by little add in the powdered sugar. Continue mixing until fully combined, scraping down the sides of the bowl as needed.
- Frost the cake using a spatula. Add additional pecans to the top if desired.
Notes
Nutrition
If you enjoyed this cake, let me know in the comments! I’d also love for you to check out these other delicious holiday recipes:
