My Homemade Carrot Cake with Cream Cheese Frosting

After weeks of bustling streets in India, flavorful chaos, and unforgettable spice highs, I’m finally back home in sunny Florida. My suitcase still smells a little like masala, and my heart is full of stories—but today, I’m turning the page to something closer to home. Easter is here, and for me, that means soft pastels, blooming garden flowers, and the smell of warm cake wafting from the oven.

So let’s slow things down. Let’s bake something that feels like spring and tastes like tradition. This year, I’m making my favorite Easter treat: Homemade Carrot Cake with Cream Cheese Frosting. This isn’t a “quick cake” or some boxed shortcut. This is the real deal—grated carrots, cozy spices, chopped walnuts, and that irresistible tangy-sweet frosting that makes every bite feel like a hug.

Here’s the recipe I swear by—tested, tweaked, and totally loved by family, friends, and a few lucky neighbors.

🥕 Sophia’s Easter Carrot Cake with Cream Cheese Frosting

Ingredients

For the cake:

• 2 cups all-purpose flour
• 1 ½ tsp baking soda
• ½ tsp baking powder
• 1 tsp salt
• 2 tsp ground cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger
• 1 cup granulated sugar
• 1 cup light brown sugar (packed)
• 1 cup vegetable oil
• 4 large eggs
• 2 tsp pure vanilla extract
• 3 cups freshly grated carrots (about 5–6 medium carrots)
• ¾ cup chopped walnuts (optional, but highly recommended)
• ½ cup crushed pineapple, drained (adds beautiful moisture!)

For the cream cheese frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 tsp vanilla extract
• 3 ½ cups powdered sugar (adjust to taste)
• Pinch of salt

🧁 Let’s Bake!

1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Trust me, this helps avoid any cake heartbreak.

2. Mix dry ingredients in a medium bowl: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set it aside like a little spice treasure chest.

3. In a large bowl, whisk together both sugars, oil, eggs, and vanilla until smooth and glossy. Then stir in your grated carrots, walnuts, and pineapple. It’ll look like a salad gone rogue—but trust the process.

4. Gently fold in the dry mixture using a spatula or wooden spoon. Don’t overmix! We want tender, fluffy magic, not dense bricks.

5. Divide the batter evenly between the two pans. Bake for 30–35 minutes, or until a toothpick comes out with just a few moist crumbs. Let them cool completely before frosting (go take a walk or sip some spring tea).

🎂 Cream Cheese Frosting Time

In a large bowl, beat the cream cheese and butter together until smooth. Add the vanilla and a pinch of salt, then slowly beat in the powdered sugar until you hit your sweet spot of texture and taste. I like mine slightly tangy and not overly sweet.

🧡 Assemble & Decorate

Place one cake layer on a serving plate, spread a generous dollop of frosting on top, then gently stack the second layer. Cover the entire cake with the remaining frosting. I love decorating with a little crushed walnut ring around the top and maybe a few edible flowers if I’m feeling extra.

🌷 Serving Notes

Serve this beauty slightly chilled or at room temp with coffee, tea, or just a quiet moment in the garden. It’s the kind of cake that doesn’t need a holiday to feel special, but on Easter? It shines.

You might also like: The BEST Homemade Hot Cross Buns (Plus Fun Flavor Twists!)

Final thoughts:

This carrot cake isn’t fussy, it’s not overly sweet, and it doesn’t try to be trendy. It’s homey, nostalgic, and perfect for sharing—just the way I like to cook and live. Whether you’re hosting a family brunch, bringing dessert to a picnic, or just craving something comforting after a whirlwind trip, this is your spring reset in a slice.

Wishing you warmth, renewal, and lots of cake this Easter. 💛
With love from my Florida kitchen,
— Sophia