🥕 Classic Carrot Cake Recipe: A Moist, Flavorful Easter Favorite
Looking for the ultimate Easter dessert that’s both rich and moist and bursting with flavour? 🥕✨ Say hello to the Perfect Carrot Cake — a classic treat that brings pure joy to any celebration. This easy carrot cake If you’re searching for the perfect spring dessert, look no further than this homemade carrot cake with cream cheese frosting. 🍰✨
Moist, tender, and packed with freshly grated carrots, pineapple, and warm spices, this classic cake is a timeless favourite for Easter, birthdays, and cozy family gatherings.
What makes this carrot cake so special? It’s the balance of flavours: natural sweetness from the carrots, a hint of tanginess from the pineapple, and richness from the buttery cream cheese frosting. Plus, it’s incredibly easy to make from scratch — no boxed mixes required! Whether you’re a beginner baker or a seasoned pro, this recipe guarantees soft, flavorful layers that stay moist for days. 🥕
This cake is perfect for Easter brunch, Mother’s Day celebrations, or any springtime event where you want something both comforting and impressive. You can customize it too! Prefer a nut-free cake? Skip the walnuts. Love a little texture? Fold in shredded coconut or raisins for a fun twist. 🌸
Pair it with other Easter favorites like Honey Roasted Carrots or Herb-Crusted Rack of Lamb to complete your holiday feast! 🌷
Why you’ll love this recipe:
- Easy-to-follow steps, perfect for beginners.
- Ultra-moist texture and not overly sweet.
- Traditional cream cheese frosting that’s rich and fluffy.
- Keeps beautifully for days (even better the second day!).
Ready to wow your guests with the best homemade carrot cake? Let’s get baking! 🎂
Moist Carrot Cake with Cream Cheese Frosting: The Perfect Easter Dessert
Ingredients
Method
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Mix Wet Ingredients:
- In a separate large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Combine:
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
- Gently fold in the grated carrots, crushed pineapple, and chopped nuts (if using).
- Bake:
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Make the Frosting:
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, beating until light and fluffy.
- Add the vanilla extract and a splash of milk if needed to adjust consistency.
- Assemble the Cake:
- Place one cake layer on a serving plate.
- Spread a generous layer of cream cheese frosting over the top.
- Place the second cake layer on top and frost the top and sides of the cake.
- Garnish with extra chopped nuts if desired.
Notes
- For an extra tender cake, use freshly grated carrots — not pre-shredded.
- You can make the cake layers a day ahead and frost them before serving.
- Add raisins or coconut flakes for a fun twist!
- A good offset spatula and a quality cake stand can make frosting and displaying your cake so much easier!
