Carrot cake recipe for Easter —This treat will have everyone asking for seconds

Easter is the perfect excuse to bake something sweet, and nothing screams "springtime indulgence," quite like a homemade carrot cake. It's got the cozy warmth of cinnamon, the rich sweetness of brown sugar, and just the right amount of tangy cream cheese frosting. Plus, since it's packed with carrots, you can totally convince yourself it's super healthy.

Whether you're a baking pro or just here for the frosting, this recipe is foolproof. Get ready to whip up the softest, most flavorful carrot cake that'll steal the show at your Easter gathering.

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What Makes This Carrot Cake So Good?

• Super moist texture – This cake is never dry, thanks to oil and grated carrots.
• Perfectly spiced – Cinnamon, nutmeg, and a pinch of ginger add warmth.
• Rich and flavorful – Brown sugar, vanilla, and crushed pineapple bring depth.
• Cream cheese frosting magic – Because, let's be honest, it's the best part.

Ingredients You'll Need

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For the Cake:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• ½ teaspoon salt
• 1 cup vegetable oil
• 1 cup granulated sugar
• ½ cup brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated carrots (about 4 medium carrots)
• ½ cup crushed pineapple (drained)
• ½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

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• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

How to Make Carrot Cake

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1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper.
2. Whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg and salt in a large bowl.
3. Whisk the oil, granulated sugar, and brown sugar in another bowl until smooth. Add eggs one at a time, beating well after each. Stir in the vanilla.
4. Gradually mix the dry ingredients into the wet ingredients. Fold in the pineapple, grated carrots, and nuts if using. The batter will be thick—don't worry, that's how it should be.
5. Divide the batter evenly between the cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack.

How to Make Cream Cheese Frosting

1. While your cake cools, whip up the frosting.
2. Beat the cream cheese and butter together until smooth.
3. Gradually add powdered sugar, mixing until creamy.
4. Stir in vanilla and a pinch of salt for balance.
5. Assemble Your Cake
6. Once your cake layers are completely cool, spread a generous layer of frosting on one, place the second cake on top, and frost the entire thing. Decorate with extra chopped nuts or a sprinkle of cinnamon for a pro-level finish.

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Pro Tips for the Best Carrot Cake

1. Use freshly grated carrots – Pre-shredded ones are too dry.
2. Drain the pineapple well – Too much liquid will make the cake dense.
3. Don't overmix – Gentle folding keeps the cake soft.
4. Chill the cake before frosting – This helps prevent crumbs from mixing in.

Make It Your Own

• Add shredded coconut for a tropical twist.
• Swap the nuts for raisins if you like extra sweetness.
• Bake as cupcakes for an easy grab-and-go Easter treat.

You Just Made the Best Easter Carrot Cake

This carrot cake will disappear fast, lightly spiced, ultra-moist, and smothered in the dreamiest cream cheese frosting. Whether you're making it for Easter brunch or just because, prepare to have everyone asking for seconds.