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Moist Carrot Cake with Cream Cheese Frosting: The Perfect Easter Dessert

Celebrate Easter with a classic favorite — this moist carrot cake is packed with fresh carrots and warm spices and finished with a rich cream cheese frosting. It’s a festive, cozy dessert perfect for spring gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 15 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

  • For the Cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups finely grated carrots
  • 1 cup chopped walnuts or pecans optional
  • For the Cream Cheese Frosting:
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 3 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream optional, for smoother texture
  • For the Cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 1 cup vegetable oil or melted coconut oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups finely grated carrots about 5–6 carrots
  • 1 cup crushed pineapple drained
  • 1/2 cup chopped walnuts or pecans optional
  • For the Cream Cheese Frosting:
  • 8 oz 1 block cream cheese, softened
  • 1/2 cup 1 stick unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 –2 tablespoons milk optional, for desired consistency

Method
 

  1. Preheat and Prepare:
  2. Preheat your oven to 350°F (175°C).
  3. Grease and flour two 9-inch round cake pans or line them with parchment paper.
  4. Mix Dry Ingredients:
  5. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  6. Mix Wet Ingredients:
  7. In a separate large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth.
  8. Add the eggs one at a time, beating well after each addition.
  9. Stir in the vanilla extract.
  10. Combine:
  11. Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
  12. Gently fold in the grated carrots, crushed pineapple, and chopped nuts (if using).
  13. Bake:
  14. Divide the batter evenly between the prepared pans.
  15. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  16. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  17. Make the Frosting:
  18. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
  19. Gradually add the powdered sugar, beating until light and fluffy.
  20. Add the vanilla extract and a splash of milk if needed to adjust consistency.
  21. Assemble the Cake:
  22. Place one cake layer on a serving plate.
  23. Spread a generous layer of cream cheese frosting over the top.
  24. Place the second cake layer on top and frost the top and sides of the cake.
  25. 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!