Easter is just around the corner, and what better way to celebrate than with a delicious carrot cake?
Easter Carrot Cake Recipe
This classic dessert is perfect for the spring season, and with a few extra touches, you can make it even more festive for the holiday. Here's a simple recipe to make your own Easter carrot cake.
Easter Carrot Cake Recipe
- 2 cups white sugar
- 1 cup neutral flavored oil
- 3 eggs, beaten well
- 1 (8-ounce can) crushed pineapple, untrained
- 2 cups carrots, peeled and grated fine
- 3 cups flour
- 2 teaspoons vanilla
- 1 teaspoon baking soda
Ingredients:
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 cup chopped pecans, (optional)
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the oil, sugar, eggs, grated carrots, crushed pineapple, and vanilla extract.
Instructions:
In a separate bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, stirring until well combined.
Instructions:
To make a 9x13-inch cake, pour the batter into a greased baking dish and bake for 45 minutes. For a 2-layer cake, divide the batter evenly between two 9-inch round pans and bake for 35-40 minutes,
Instructions:
or until a toothpick inserted in the center comes out clean. To ensure easy removal, grease the pans or line them with parchment paper cut into circles.
Allow the cakes to cool completely on a wire rack.
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To make the cream cheese frosting, beat the softened butter and cream cheese until light and fluffy.
Add the vanilla extract, then gradually add the powdered sugar one cup at a time, scraping the bowl often.
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When the cake has cooled, spread a layer of frosting over the top of one cake layer (if making a 2-layer cake), then place the second layer on top.
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Cover the entire cake with the remaining frosting, using a spatula to smooth it out. If you plan to pipe the frosting, you may need 1.5 times the recipe.
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Easter Carrot Cake Recipe
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