Easter Carrot Cake

Easter carrot cake is a festive and delightful dessert that embodies the warm, comforting flavors of spring. Packed with freshly grated carrots, warm spices, and optional add-ins like nuts and raisins, this moist and tender cake is topped with a rich and tangy cream cheese frosting. Perfect for Easter celebrations or any springtime gathering, this cake is a show-stopping treat that’s both nostalgic and crowd-pleasing.

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups grated carrots (about 3–4 large carrots)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk (optional, for consistency)

For Garnish:

• Chopped nuts, shredded coconut, or carrot-shaped decorations (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan, and line the bottoms with parchment paper if desired.
2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Combine the Wet Ingredients: In a separate bowl, beat the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. Combine and Fold: Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the grated carrots, nuts, and raisins (if using).
5. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes (or 40–45 minutes for a 9×13 pan), or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. Prepare the Frosting: Beat the cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar, beating until fluffy. Mix in the vanilla extract and a splash of milk if the frosting needs thinning.
7. Assemble the Cake: If making a layer cake, spread a layer of frosting on top of one cake, then place the second cake on top and frost the entire cake. For a single-layer cake, frost the top and sides evenly.
8. Garnish and Serve: Decorate the cake with chopped nuts, shredded coconut, or festive carrot decorations. Slice and serve!

This Easter carrot cake is a timeless dessert that’s sure to bring joy and smiles to your holiday table with its rich flavors and beautiful presentation.