Published Date: April 10, 2022 | Last Updated: April 13, 2023
Easter bunny season or not, this carrot cake will knock your socks off! So delicious, creamy, and perfect with the cream cheese frosting!
Easter bunny season or not, this carrot cake will knock your socks off! So delicious, creamy, and perfect with the cream cheese frosting.
Thank you to my talented and amazing cousin Eliza Kroll for the recipe.
More Easter Dinner Ideas
If you are like me and love to celebrate Easter by sharing good food, here are some other Easter (or not-easter) recipe ideas.
Carrot Cake
Add this to your crowd-pleasing recipes list! This carrot cake is simply outstanding.
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Servings: 14 -16
Ingredients
- 2 cups flour
- 2 cups sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 Tablespoon cinnamon
- 4 cups grated carrots
- 4 eggs
- 1 1/2 cups avocado oil or melted butter
- 1 cup chopped pecans optional
Frosting
- 8 oz cream cheese softened
- 1 cup butter softened
- 4 cups powdered sugar
- pinch of salt
- 1 teaspoon vanilla
Instructions
- Combine eggs, and melted butter. Mix.
- Add the sugar, then the flour, cinnamon, baking soda, and salt. Mix. Add the carrots and nuts if adding. Mix to combine but don’t over mix.
- Bake at 350° F in a greased Bundt pan (50-60 min) or two, eight-inch rounds greased and lined with parchment paper (30-40 min). Bake until a toothpick inserted comes out clean, but be careful not to overbake.
- When the cake comes out of the oven, flip the pan over onto parchment paper and leave the pan over the hot cake until it cools completely or for several hours. (This is my cousin’s tip when making the cake- either wrap immediately in plastic wrap or keep it enclosed/covered until frosted and this helps keep the cake very moist.)
- Prepare frosting by combining and whipping ingredients. Frost completely cooled -or literally cold out of the fridge or freezer- cake. Cover and refrigerate leftovers.
ENJOY!
Notes
You can also add 1 cup of sweetened coconut flakes, but if you add that I recommend also adding 1/2 cup of sour cream and increasing the bake time by 5-10 minutes.
This was the best carrot cake recipe I have ever made. So moist! Not dry at all. And the cream cheese icing is fire. Highly recommend you try this. I have been making this version since Amber posted it awhile ago.
Thank you so much! I’m so glad that you loved it!
It is Easter and here I am AGAIN making this delicious carrot cake! I’ve made this recipe (with the sour cream and coconut added) about 5 times. It is amazing every time! I’ve always done it in a 9×13 and it is so moist with plenty of frosting. As with many of Amber’s recipes this one is now one of my go-to’s!