Description
Celebrate Easter with this delicious and moist carrot cake! This easy recipe features warm spices, grated carrots, and a tangy cream cheese frosting, perfect for your spring celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts or pecans (optional)
- 1 cup raisins (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk or cream
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Combine Wet Ingredients: In a separate bowl, combine the sugar and vegetable oil. Beat with an electric mixer until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix Wet and Dry Ingredients and Add Carrots, Nuts, and Raisins: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the grated carrots, walnuts (or pecans), and raisins.
- Bake the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely before frosting.
- Prepare the Cream Cheese Frosting: In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract. Add milk or cream, one tablespoon at a time, until the frosting reaches your desired consistency.
- Frost the Cake: Once the cakes are completely cool, place one layer on a serving platter or cake stand. Spread a generous amount of cream cheese frosting over the top. Place the second layer on top of the frosting and frost the entire cake. Decorate as desired.
Notes
- For an extra moist cake, add a 1/2 cup of crushed pineapple to the batter.
- Toast the walnuts or pecans before adding them to the batter for a richer flavor.
- Make sure the cream cheese and butter are softened before making the frosting to avoid lumps.
- If the frosting is too thick, add a little more milk or cream until it reaches the desired consistency.
- Store the cake in the refrigerator to keep the frosting firm.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 40g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: carrot cake, easter cake, spring cake, cream cheese frosting, easter dessert, homemade cake, baking recipe, holiday dessert, carrot cake recipe