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Easter Carrot Cake with Cream Cheese Frosting

Easter Carrot Cake with Cream Cheese Frosting

Indulge in the ultimate Easter Carrot Cake with Cream Cheese Frosting. Moist, spiced, and topped with velvety frosting, it’s a must-try dessert for any spring celebration.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups finely grated carrots
  • 1/2 cup chopped walnuts optional
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 4 cups powdered sugar

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Electric mixer
  • 9x13-inch baking pan
  • Cooling rack

Method
 

  1. Whisk together the flour, baking powder, baking soda, salt, and spices in a large bowl.
  2. Beat the sugar and oil until well combined, then add eggs one at a time, mixing thoroughly after each addition, followed by vanilla extract.
  3. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix, then stir in the grated carrots and optional walnuts.
  4. Pour the batter into a greased 9x13-inch pan and bake at 350°F for 30–35 minutes, or until a toothpick inserted comes out clean.
  5. Prepare the frosting by beating the softened cream cheese and butter until fluffy, then gradually add powdered sugar until smooth, and spread it over the cooled cake.

Nutrition

Calories: 350kcalCarbohydrates: 52gProtein: 3gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 180mgPotassium: 130mgFiber: 1gSugar: 28gVitamin A: 400IUVitamin C: 1mgCalcium: 30mgIron: 0.8mg

Notes

For a gluten-free option, use almond flour instead of all-purpose flour. You can substitute walnuts with pecans or skip nuts entirely if you have allergies. If you prefer a lighter texture, replace vegetable oil with applesauce. For dairy-free frosting, try using vegan cream cheese and coconut oil. Store leftover cake in an airtight container at room temperature for up to 2 days, refrigerating afterward for up to a week. For freezing, wrap slices tightly and they’ll last up to 3 months.
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