Description
Easter Carrot Cake with Cream Cheese Frosting is a moist, spiced delight topped with rich frosting, perfect for spring celebrations and family gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 cups shredded carrots
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 4 large eggs
- 1 cup vegetable oil
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, and cinnamon.
- In another bowl, beat eggs, oil, and vanilla until smooth. Fold in the shredded carrots.
- Gradually combine wet and dry mixtures until just combined; do not overmix.
- Divide the batter evenly between prepared pans and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat softened cream cheese and butter until smooth. Gradually mix in powdered sugar and milk until desired consistency is reached.
- Frost cooled cakes as desired.
Notes
- Freshly grated carrots enhance moisture and flavor.
- Consider adding crushed pineapple or chopped nuts for extra texture.
- Store leftovers in an airtight container in the fridge for up to five days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg