Carrot Cake for Easter

Sometimes it surprises me that I have a food blog. But not because of the reasons you think.  The thing is, I am a people pleaser to a fault. I’ve always said I couldn’t be a hairdresser because I’m too worried that people wouldn’t like their hair. BUT recipes are the same way. Everyone has different taste buds and some things people either love or hate.

Sometimes I make a recipe that I’ve made a zillion times and it doesn’t turn out. There are so many variables: the butter is too cold, your oven temperature is off, your baking soda is old, you added too much of something. You learn as you go. So I always worry that if it doesn’t turn out for someone else, I feel responsible and I hate that.

But I finally came to the resolution that when it comes down to it, I’m posting recipes that me and my family love. Some people will love them but not everyone will. That’s life.

Carrot Cake for Easter - super moist and perfect!
Carrot cake is definitely one of those recipes that will NOT please everyone. Everyone likes it different – nuts or no nuts, pineapple or no pineapple, raisins or no raisins.  And that is why everyone should make it the WAY they like it. I happen to be a pineapple, nuts, no raisins girl.
I have tried my fair share of carrot cake recipes and  Camden emailed me this recipe that she claims is the best so I had to try it. It is supposedly from a famous bakery called Jen’s Place Bakery in Dallas. This carrot cake is super moist, has the texture I love, and the cream cheese frosting is divine. I followed Camden’s tip of using partial whole wheat flour to give it a nuttier flavor but I’m sure it would taste great without it as well. Carrot cake is a great thing to make the day before Easter because it’s almost better the second day.
Carrot Cake for Easter - super moist and perfect!
And how bad is it that I took this to a party with a piece of cake already cut out. I had to taste it first!
Carrot Cake for Easter
Prep Time
22 hrs 14 mins
Cook Time
22 hrs 14 mins
  • 1 cup oil
  • 2 cups white sugar
  • 3 eggs , beaten well
  • 2 cups carrots , peeled and grated fine
  • 1 8 ounce can crushed pineapple, undrained
  • 2 teaspoons vanilla
  • 3 cups flour (replace one cup with whole wheat flour for a denser, nuttier taste)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup chopped pecans
Cream Cheese Frosting:
  • 1/2 cup butter , softened
  • 8 ounces cream cheese , softened
  • 1 teaspoon vanilla
  • 1 lb 4 cups powdered sugar
  1. Preheat oven to 350 degrees.
  2. Mix oil, sugar, eggs, carrots, pineapple and vanilla until combined.
  3. Mix dry ingredients in a bowl and add slowly to the wet ingredients.
  4. To make a 9x13 cake, pour into a greased 9x13 baking dish for 45 minutes.
  5. To make a 2 layer cake use 2 round pans and bake for 35-40 minutes or until toothpick inserted in the center comes out clean. If using 2 round pans make sure to really grease or use parchment cut in circles so that your cake comes out clean. Invert cakes into a cooling rack.
  6. When cake has cooled frost with cream cheese frosting.
  7. For the Cream Cheese Frosting: Beat butter and cream cheese until light and fluffy. Add vanilla and then powdered sugar one cup at a time, scraping the bowl often. Frost the carrot cake.
Recipe Notes
Note - If you are using 2 round cake pans you may want to do 1.5x of this frosting recipe. I like a LOT of frosting in the middle and on top.
Source: Camden LeeMaster


Speak Your Mind



  1. I am the exact same way. Im such a people pleaser. It kills me when someone doesn’t like something I’ve made. This carrot cake looks divine. Carrot cake is my favorite : )

  2. I’ll definitely be giving this a try. I love carrot cake, and it seems most people I know do, also. I tried a new recipe a couple of weeks ago and took it to a church potluck. Everyone raved on it, and one told me it was the best cake they’d ever eaten, hands down. So…you’d think I’d not want to mess with perfection, but I can never leave a carrot cake recipe untried. Besides, I love pineapple in mine, and the recipe I used didn’t include it.

  3. I love pineapple in carrot cake! Makes it so sweet and delicious. Yum!

  4. Carrot cake is my favorite Easter food, it’s become a tradition for me to make one every year. I’m not picky at all when it comes to it, serve it to me anyway you can as long as it has that carrot and spice flavor that I love! Your cake looks great, and very moist!

  5. Thanks so much for sharing this recipe! You are right, that people are opinionated about carrot cake. The people in my life generally veto all fruit and nuts in their carrot cake. Yours looks divine. I’ll try it without the pecans! Also, kudos to you for trying a piece before handing it over to the hungry masses. (:

  6. I dont even know how I like my carrot cake! I’ll have to give all the recipes a try – starting with this one!

  7. I’m really picky about carrot cake, too! I actually don’t want raisins, walnuts or pineapple. The cream cheese icing, however, is a big yes!

  8. I LOVE JEN’S PLACE! And I love carrot cake with pineapple, nuts, and no raisins too! Are we soul mates?

    Insider tip, in case you ever make it to Jen’s yourself: while the carrot cake is great at Jen’s, yes, their German Chocolate Cake is tooooo dieeeeee forrrrrr. I also <3 their Strawberry and Pineapple-Upside Down Cakes...and they make an Oreo Cake I've never tried...


  9. Perfect dessert for Easter!

  10. carrot cake never dissapoint and is ALWAYS moist. what can be better than that?!

  11. Yumm! Can’t wait to try it- think this will work for cupcakes? I bought some cute tulip liners that would look so great on the Easter dinner table! So if anyone’s successfully done carrot cake cupcakes or has any suggestions, I’m all ears!

  12. OMG i did that once! i brought a cake with a slice already cut out and it turned out to be one of our friends birthdays so i had to use the cut out cake as his birthday cake! so embarassing!

  13. Can I tell you I literally LOL when I read you took it to a party with a piece missing!! So funny!! That cake looks sooooo good!

  14. Better the missing piece than taking a nasty cake and having no idea it tastes bad until everyone starts to eat it.

  15. i like carrot cake every way i’ve ever had it. so this looks amazing! my dad loves carrot cake so i should be a good daughter and make this for him for Easter. thanks for another great recipe!

  16. how else are you supposed to try it to make sure it tastes ok? Better to bring a delishus cake with a piece missing, than a whole terrible cake!

  17. Christy, what a surprise today when a friend of mine called me to say she had seen my name and recipe on your blog! Ha! I hadn’t checked. Thanks for the credit. I’m glad you liked the cake–I’m making it this weekend too! I agree with your tip on 1.5x the frosting recipe! I usually do that too–note to self: change the recipe card!

  18. Looks like a greta cake to me! You sould like me when trying to please everyone with food lol. If someone taste something that I made that they dont like I automatically go into super apology mood. Even if its just thier “taste” that doesnt like it lol

  19. just made this deliciousness too! referenced you:

    thanks for your yummy recipes!
    xoxo.kristi & kelli

  20. I just made this cake tonight, and it tastes amazing. The cake is really dry, but I think that was my fault – it says something that it’s still good when it’s so dry.
    I made the frosting x1.5, but with only 3 cups of sugar, since I was making a sheet cake and didn’t need stiff frosting. Instead, I let it go for a while in the stand mixer to beat some air into it, and it’s awesome. Creamy and not too sweet, like cream-cheesy whipped cream.

  21. I never thought that a cake could contain such healthy ingredients..very nice! I must try it..

  22. I love carrot cake when it has pineapple.I’m going to try this one..

  23. Is it 4oz or 8oz or pineapple. Our store has only 4oz cans. please clarify. thank you

  24. @Lexi,
    The recipe says 8 ounce crushed pineapple so buy 2 (4 ounce) cans if that’s all they have.

  25. Can I make cupcakes out of this recipe? Yum!

  26. Have baked this cake twice and my family loves it! It was my first time baking a carrot cake and I’m glad I followed your recipe 🙂 I’m just starting to bake cakes from scratch and I still have a lot to learn. The cake tasted amazing but it cracked from the top. Also, I had to leave it in the oven for a bit longer because it seemed uncooked from the middle and cooked from the top and sides. I used one round pan for the cake and the pan was pretty big. Any tips on that from experience would be appreciated.

    • If you used one big round pan the cooking time will be off and the cakes won’t cook evenly which is why the middle was uncooked. If you use two cake pans they should turn out better.

  27. Love this post! We try so hard sometimes to please others. I have finally come to the conclusion that I will cook things they way I like them, since I’m usually the only one who eats my “trial” dishes anyway. Funny though, since I started with this attitude, the less adventurous eaters in my life have become a bit more food fearless.
    Can’t wait to try this recipe and many of your other! Thanks

  28. the recipe does not say what type of oil?

  29. This looks great!

  30. could I replace the oil with apple sauce or would that make it too mushie (very technical cooking term)

  31. My mom’s birthday is coming up, and while she asked me not to bake her anything, she caved five minutes later and mentioned carrot cake. I will definitely be trying out this recipe, but in cupcake form. Thanks so much for posting this!

  32. i love that you put pineapple in this cake! It makes it soo good its a bummer when people make it without the pineapple, it takes away from the cake i think.

  33. This looks amazimg I’m in love with carrot cakes
    But we do not have 8 ounce cans of pineapple we only have 16 ounces
    How can I measue the requied amount of fruit and juice from the 16 ounces can

    • Christy {The Girl Who Ate Everything} says:

      You can pour it into an actualy liquid measuring cup or just eyeball it. It doesn’t have to be exact.

  34. Oh wow, I’m really excited to try this… I just wish you didn’t use the phrase “how ghetto is it” because that’s a classist and racialized statement… maybe sketchy, slapdash, or haphazard would be more appropriate.

  35. I made this for my moms birthday a couple weeks ago and it was a big hit. My husband has always said he doesn’t like carrot cake but with everyone moaning while eating it and me bullying him into eating it he tried it and of course was surprised by how much he liked it. Success!

  36. I want to make this cake a day in advance..will it stay well overnight in the refrigerator?

  37. Hi. The recipe says pineapple undrained. So does that mean the syrup gets mixed in the cake batter? Secondly, if I want to reduce the quantity of nuts, to half a cup, should I increase the carrot by half a cup?


  38. I have been making this from a very similar recipe but to give it an extra kick add 1/2 to 1 tsp almond extract to the cream cheese frosting.