Easter Carrot Cake With Cream Cheese Frosting

Carrot cake at Easter just makes sense — it’s like spring on a plate. This version is perfectly spiced, incredibly moist, and topped with the most decadent cream cheese frosting that’s tangy, sweet, and absolutely swoon-worthy.

I’ve been perfecting this recipe for years, and the secret is using freshly grated carrots (not the pre-shredded bag kind), a good amount of warm spices, and letting the layers cool completely before frosting. The crushed walnuts and a little decorating with marzipan carrots on top make it Easter-perfect. Every single person who tries this asks for the recipe.

Sarah Mitchell

Easter Carrot Cake With Cream Cheese Frosting

Carrot cake at Easter just makes sense — it's like spring on a plate. This version is perfectly spiced, incredibly moist, and topped with the most decadent cream cheese frosting that's tangy, sweet, and absolutely swoon-worthy.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 16 servings

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups vegetable oil
• 1 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 3 cups freshly grated carrots (about 6 medium)
• 1 cup chopped walnuts
• 1 teaspoon vanilla extract
• 16 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• Pinch salt
• Marzipan carrots or crushed walnuts for decoration

Method

 

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a large bowl, whisk the oil and sugar together until combined. Beat in the eggs one at a time, then add the vanilla extract.
4. Gradually fold the dry ingredients into the wet ingredients until just combined — don't overmix.
5. Fold in the grated carrots and chopped walnuts.
6. Divide the batter evenly between the two pans and smooth the tops.
7. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
9. Make the frosting: beat the cream cheese and butter together until smooth and fluffy, about 3 minutes. Add the powdered sugar one cup at a time, beating on low speed. Add vanilla and salt, then beat on medium-high until light and fluffy.
10. Place one cake layer on a serving plate and spread a thick layer of frosting on top. Place the second layer on top and frost the top and sides generously.
11. Decorate with marzipan carrots, crushed walnuts, or both. Refrigerate for at least 30 minutes before slicing.

Notes

Grate your own carrots on the large holes of a box grater — they add so much more moisture than pre-shredded. Make sure the cream cheese and butter are truly softened before making the frosting or you'll get lumps. This cake tastes even better the next day after the flavors have melded together in the fridge. Add a tablespoon of orange zest to the batter for an extra spring-like flavor.