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.

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Getty Images/HHLtDave5
Yields 16 servings. 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.