Classic Easter Carrot Cake with Cream Cheese Frosting

Every year around Easter, this carrot cake finds its way back into my kitchen, and honestly, I never get tired of it. I love how something so simple can feel so special, especially when the house smells like warm spices and fresh carrots baking in the oven.

This Easter Carrot Cake is the kind of recipe I make when I want a dessert that feels homemade, comforting, and just a little nostalgic. It’s moist without being heavy, perfectly spiced, and topped with a creamy frosting that balances everything out.

I also enjoy how forgiving this cake is—it doesn’t require fancy equipment or complicated steps. Whether I’m baking it for family, friends, or just because I’m craving a classic, this cake always delivers.

Why You’ll Love This Recipe

Easter Carrot Cake

This Easter Carrot Cake is soft, warmly spiced, and incredibly moist. Topped with a smooth cream cheese frosting, it’s a classic dessert that feels comforting, festive, and perfect for sharing.

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Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 cup vegetable oil
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots

Cream Cheese Frosting

• 8 oz cream cheese softened
• ½ cup unsalted butter softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Method

 

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch pan.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, mix sugars, oil, eggs, and vanilla until smooth.
4. Gradually add dry ingredients to wet ingredients, mixing gently.
5. Fold in grated carrots until evenly combined.
6. Pour batter into the prepared pan and smooth the top.
7. Bake for 35–40 minutes, until a toothpick comes out clean.
8. Let the cake cool completely.
9. Beat frosting ingredients until smooth and spread over cooled cake.

Notes

• Store covered in the refrigerator for up to 5 days.
• The unfrosted cake can be frozen for up to 2 months.
• Add chopped walnuts or pecans for extra texture if desired.

Pro Tips

• Grate carrots finely so they blend smoothly into the batter.
• Use room-temperature eggs for a more even batter.
• Do not overmix once the flour is added; it keeps the cake tender
• Line the pan with parchment for easy removal.
• Let the cake cool completely before frosting.
• Toast nuts before adding for extra flavor, if using.
• Chill the frosting slightly if it feels too soft to spread.
• Measure flour by spooning it into the cup to avoid a dense cake.

FAQs

Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead and frost it before serving.

Can I use butter instead of oil?
Oil is recommended for moisture, but melted butter can be used for a richer taste.

Do I need a mixer?
No, this recipe works well with just a bowl and a whisk.

Can I add raisins or pineapple?
Yes, both work well, but keep additions moderate to avoid excess moisture.

How do I know when the cake is done?
A toothpick inserted in the center should come out clean.