Although you can easily eat carrot cake all year, it’s an especially delicious dessert for Easter! This cake is a perfect blend of spicy and sweet, with just enough carrots in there to make the cake extra moist. Once the cake is frosted, feel free to decorate it with an Easter theme using store-bought Easter candy!
Carrot Cake Recipe
Adapted from Food Network
- 2 cups granulated sugar
- 1 ½ cups vegetable oil
- 4 large eggs
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 3 cups shredded carrots
- ½ cup ground walnuts
- 1 ½ pounds powdered sugar
- 12 ounces cream cheese, at room temperature
- 1 tablespoon vanilla extract
- ½ stick butter, at room temperature
Preheat the oven to 300 degrees Fahrenheit. Spray three 9-inch round pans with nonstick cooking spray.
Add the granulated sugar, vegetable oil, and eggs to a large mixing bowl. Beat on low speed with an electric mixer until combined.
In another bowl, sift together the flour, baking soda, salt, and cinnamon. Fold these dry ingredients into egg mixture using a large rubber spatula. After the mixtures are folded together, keep mixing with a wooden spoon until fully combined. Gently fold in the carrots and walnuts until everything is well blended.
Pour the mixture equally into the 9-inch cake pans, making sure that the batter is evenly distributed. Place the cake pans side by side in the center of the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of each cake pan comes out clean.
Once the cakes are done baking, remove them from the oven. Let the cakes cool in the pans on the counter for about 1 hour. Place a sheet of wax paper over each of the pans and store them, waxed paper side down, in a cool, dry cabinet for at least 24 hours.
When it’s about time to ice the cake, invert the first layer and place onto a revolving cake stand. Spread frosting on top (see recipe below) and then place the second cake layer on top of the frosting. Spread frosting on top of that layer and then place the last cake layer on top. Frost the tops and sides of the layer cake with the rest of the frosting.
You can make this frosting a day or two in advance. Consider making the frosting while the cake is baking and store it in the refrigerator in an airtight container so that you will have it on hand when you’re ready to frost the carrot cake.
Add the powdered sugar, cream cheese, vanilla, and butter to a large mixing bowl. Beat at low speed for a few minutes until the mixture is well blended.
Too Busy to Bake?
Too busy to bake? We understand you may not have time to bake your own. Save time and order one of our carrot cakes online. We can even deliver it on the date you choose!
© 2020 – Carrot Cake Photo by GourmetGiftbaskets.com