Not Just for Easter Carrot Cake
Moist, spiced, and irresistibly rich, the "Not Just for Easter Carrot Cake" is a year-round dessert that’s as comforting as it is indulgent. This classic recipe combines finely grated carrots, warm cinnamon, and a hint of nutmeg with crunchy chopped pecans or walnuts for a perfectly balanced flavor and texture in every bite. Topped with a silky cream cheese frosting that offers just the right amount of tangy sweetness, it’s a show-stopping treat for any occasion. Whether baked as a layered cake or in a simple sheet pan, this easy-to-follow recipe delivers bakery-quality results in just under an hour. Perfect for holiday gatherings, cozy fall nights, or an anytime indulgence, this carrot cake is destined to become your go-to dessert. Keywords: carrot cake recipe, easy carrot cake, cream cheese frosting, spiced cake.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons fine sea salt
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups finely grated carrots
- 1 cup chopped pecans or walnuts
- 0.5 cup raisins (optional)
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract (for frosting)
- 1 tablespoon whole milk or cream (optional, for frosting consistency)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan. Set aside.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing thoroughly until just combined.
Fold in the grated carrots, chopped nuts, and raisins (if using).
Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter together in a mixing bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Stir in the vanilla extract and beat until the frosting reaches a smooth, spreadable consistency. If it's too thick, add milk or cream, one teaspoon at a time, until desired consistency is reached.
Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake as desired. If using a 9x13-inch cake, simply frost the top.
Garnish with additional chopped nuts or a sprinkle of cinnamon, if desired.
Slice and serve. Store any leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
8922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 489.7 g | 628% | |
| Saturated Fat | 152.6 g | 763% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1255 mg | 418% | |
| Sodium | 5380 mg | 234% | |
| Total Carbohydrate | 1124.1 g | 409% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 850.5 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 968 mg | 74% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 4506 mg | 96% | |
*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.
