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Easter Carrot Cake

A moist and fluffy Easter Carrot Cake packed with freshly grated carrots and crushed pineapple, topped with rich cream cheese frosting, perfect for festive gatherings or cozy family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
Main Ingredients
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts optional
  • 1 batch cream cheese frosting for topping

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, cinnamon, and salt.
  3. In another bowl, mix the wet ingredients: vegetable oil, eggs, and vanilla extract until combined.
  4. Gradually pour the wet mixture into the dry ingredients, mixing gently until just combined.
  5. Fold in the grated carrots, crushed pineapple, and walnuts (if using) until evenly distributed.
Baking
  1. Divide the cake batter evenly between the prepared pans and smooth the tops.
  2. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
Frosting and Serving
  1. Once cooled, generously frost the cakes with cream cheese frosting.
  2. Serve and enjoy your delightful cake!

Notes

Make sure your eggs are at room temperature for better mixing. Use finely grated carrots for a smoother texture. The cake can be baked a day in advance.