Easter Carrot Cake
A delightful and moist carrot cake with cream cheese frosting, perfect for spring celebrations.
Ingredients
Wet Ingredients
- 1 cup oil
- 2 cups granulated sugar
- 3 eggs, well beaten
- 2 cups finely grated peeled carrots
- 1 can (8 oz) crushed pineapple, including the juice
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup chopped pecans
Cream Cheese Frosting
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract (for frosting)
- 4 cups powdered sugar (about 1 pound)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the oil, sugar, eggs, carrots, pineapple, and vanilla.
- In a separate bowl, mix the dry ingredients, then gradually add them to the wet mixture.
Baking
- For a 9×13-inch cake, pour the batter into a greased pan and bake for about 45 minutes.
- For a 2-layer cake, divide the batter between 2 well-greased round pans or use parchment circles, then bake for 35–40 minutes.
- The cake is done when a toothpick inserted in the center comes out clean.
- Let the cake cool completely, and invert round cakes onto a cooling rack if needed.
Frosting
- To make the frosting, beat the butter and cream cheese until light and fluffy.
- Add the vanilla, then mix in the powdered sugar gradually, one cup at a time, scraping the bowl as needed.
- Frost the cooled carrot cake with the cream cheese frosting.
Notes
For decoration, consider adding candied carrots, edible flowers, or chopped pecans on top of the frosting. Pair with coffee or tea for a delightful experience.