Easter Carrot Cake Recipe
Round out your Easter dinner with a slice of moist and delicious carrot caked topped with cream cheese frosting that’s sure to make a memorable treat.
Yields 16 servings.
- 6 cups peeled, finely grated carrots
- 1 cup packed brown sugar
- 1 cup raisins, optional
- 4 eggs
- 1-1/2 cups sugar
- 1 cup vegetable oil
- 6 teaspoons vanilla extract, divided
- 1 cup crushed pineapple, drained well
- 3 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons ground cinnamon
- 1 cup chopped walnuts
- 2 packages (8 ounces each) cream cheese,
- room temperature
- 1/2 cup (1 stick) unsalted butter,
- room temperature
- 4 cups powdered sugar
- In a large bowl, combine carrots and brown sugar. Set aside for 1 hour. Stir in raisins, if using.
- Preheat oven to 350 F. Lightly grease and flour three 8-inch cake pans; set aside.
- In a large bowl, beat eggs until light and frothy. Beat in sugar, oil, and 2 teaspoons vanilla. Stir in pineapple, and mix gently but thoroughly.
- In another large bowl, whisk together flour, baking soda, salt, and cinnamon. Add to egg mixture, and stir until dry ingredients are fully absorbed. Stir in carrot mixture and walnuts.
- Divide batter evenly among prepared pans. Tap pans lightly on the counter to release any air bubbles.
- Bake for 25 to 30 minutes, or until a toothpick inserted in center of cakes comes out clean. Cool for 10 minutes in pan, then turn out onto wire racks to cool completely.
- In a large bowl, using an electric mixer, blend cream cheese and butter until smooth. Add powdered sugar, 1 cup at a time, until thoroughly mixed and smooth. Add remaining vanilla, and beat well.
- Spread frosting between cooled layers and on top of stacked cake.
For more recipes, see Easter Dinner.
Traci Smith is a Capper’s Farmer editor. She enjoys cooking and baking, crafting, and just hanging out with her Labrador Retrievers, Boone and Ellie.