Easter Carrot Cake with Cream Cheese Frosting
Delight in this moist Easter Carrot Cake layered with rich cream cheese frosting, perfect for celebrating the season with family and friends.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 2 cups shredded carrots
- 4 large eggs
- 1 cup vegetable oil
- 8 oz cream cheese
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- In a separate bowl, mix eggs, oil, and vanilla until combined. Add to dry ingredients.
- Gently fold in the shredded carrots until evenly distributed.
- Divide the batter into greased round pans and bake for 25-30 minutes or until a toothpick comes out clean.
- While cooling, prepare the frosting by mixing softened cream cheese with powdered sugar until fluffy.
- Generously frost the cooled cakes and enjoy!
Notes
- For added flavor, consider incorporating crushed pineapple or nuts like walnuts or pecans.
- Ensure your eggs are at room temperature for optimal mixing.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 390
- Sugar: 36g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg