Go Back
+ servings
easter carrot cake slice

Carrot Cake for Easter

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.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Yield 16 servings


  • 1 cup neutral flavored oil (like canola or vegetable 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
  • 2 teaspoons cinnamon
  • 1 cup chopped pecans (optional)

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. To make a 2 layer cake use 2 9-inch 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.

  5. When cake has cooled frost with cream cheese frosting. If layering and piping frosting you may need 1.5x the frosting.

  6. 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