A moist and warmly spiced Easter Carrot Cake layered and topped with rich cream cheese frosting. This classic spring dessert is packed with grated carrots, cinnamon, and optional nuts, making it a perfect centerpiece for Easter celebrations and family gatherings.
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Step 1
Prepare dry ingredients
Whisk flour, baking powder, baking soda, salt, and cinnamon together in a large bowl.
Step 2
Mix wet ingredients
In another bowl, whisk eggs, sugar, oil, vanilla, and orange zest until smooth and combined.
Step 3
Combine batter
Fold wet ingredients into dry ingredients, then gently mix in grated carrots and nuts if using.
Step 4
Bake cake
Pour batter into a prepared cake pan and bake until a toothpick inserted in the center comes out clean. Allow to cool completely.
Step 5
Make cream cheese frosting
Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
Step 6
Frost and serve
Spread frosting evenly over cooled cake, decorate if desired, and serve chilled or at room temperature.
Use fresh carrots
Freshly grated carrots keep the cake moist and enhance texture.
Cool completely before frosting
Frosting a warm cake will cause the cream cheese frosting to melt.
Pineapple carrot cake
Add crushed pineapple for extra moisture and sweetness.
Nut-free version
Simply omit walnuts or pecans for an allergy-friendly cake.
Refrigerator
5 days
Store in an airtight container due to cream cheese frosting.
Room temperature
2 days
Only if unfrosted or briefly before serving.
Q: Can I make this cake ahead of time?
A: Yes, it actually tastes better the next day after the flavors settle.
Q: Why is my carrot cake dry?
A: Overbaking or not using enough oil or carrots can cause dryness.
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