Easter Egg Hunt Carrot Cake
Celebrate springtime festivities with this Easter Egg Hunt Carrot Cake, a delightful dessert that combines the warmth of classic carrot cake with the whimsy of Easter decorations. Packed with the natural sweetness of grated carrots, crushed pineapple, and a touch of spice from cinnamon and nutmeg, this moist and flavorful cake is layered with a velvety cream cheese frosting. Topped with colorful candy-coated chocolate eggs and optional shredded coconut for a playful "nest" effect, it's an eye-catching centerpiece perfect for your Easter table. Easy to prepare and ideal for feeding a crowd, this festive carrot cake recipe will become a family favorite year after year. Perfect for Easter desserts, holiday baking, and spring celebrations!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots (about 4 large carrots)
- 0.75 cups crushed pineapple, drained
- 0.5 cups chopped walnuts or pecans (optional)
- 8 ounces cream cheese, softened
- 0.5 cups unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1 cup candy-coated chocolate Easter eggs
- 0.5 cups shredded coconut (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easier release.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, combine the vegetable oil, eggs, and vanilla extract. Whisk until smooth.
Gradually add the wet ingredients into the dry ingredients, mixing until just combined. Avoid over-mixing.
Fold in the grated carrots, drained crushed pineapple, and nuts (if using). Make sure the ingredients are evenly distributed.
Pour the batter evenly into the prepared cake pans. Smooth the tops with a spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, make the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter together until creamy. Add the powdered sugar, one cup at a time, and mix until smooth. Stir in the vanilla extract.
Assemble the cake: Place one cake layer on a serving plate or cake stand. Spread a thick layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake.
Decorate the cake: Arrange the candy Easter eggs on top of the cake and press some gently into the sides. If desired, sprinkle shredded coconut around the base and on top for a grass-like effect.
Refrigerate for at least 30 minutes before serving to allow the frosting to set. Slice and enjoy your Easter Egg Hunt Carrot Cake!
Nutrition Facts
Calories |
846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 383 mg | 17% | |
| Total Carbohydrate | 110.9 g | 40% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 90.7 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 242 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
