Description
Easter Carrot Cake with Cream Cheese Frosting is a moist, spiced delight that brightens your spring celebrations. Each slice is topped with rich frosting, perfect for family gatherings.
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Brown Sugar
- Baking Powder
- Cinnamon
- Nutmeg
- Vegetable Oil
- Eggs
- Shredded Carrots
- Cream Cheese
- Powdered Sugar
- Milk or Heavy Cream
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round baking pans.
- In a large bowl, whisk together all-purpose flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- Add vegetable oil, eggs, and shredded carrots to the dry ingredients; mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean; let cool in pans for 10 minutes before transferring to wire racks.
- For frosting, beat softened cream cheese and butter until smooth; gradually add powdered sugar and vanilla extract until fluffy.
- Frost each layer generously before stacking them together and frosting the top and sides.
Notes
- For added moisture, consider incorporating crushed pineapple or replacing some sugar with applesauce.
- Store leftovers in an airtight container in the fridge for up to five days; enjoy at room temperature or warm slices in the microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg