Easter Carrot Cake with Cream Cheese Frosting
A moist carrot cake with warm spices, pineapple, and walnuts, topped with creamy tangy frosting—perfect for Easter and springtime sharing.
Ingredients
For the cake
- 2 Cups All-purpose flour
- 1½ 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
- 3½ Cups Powdered sugar Adjust to taste
- Pinch of salt
Instructions
- 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
- 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.
- 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.
- Gently fold in the dry mixture using a spatula or wooden spoon. Don’t overmix! We want tender, fluffy magic, not dense bricks.
- 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.