Description
A moist and lightly spiced carrot-style cake topped with cream cheese frosting, perfect for Easter brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 2 cups grated carrots (about 3 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup crushed pineapple, drained (optional)
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
- Mix flour, sugar, baking soda, baking powder, salt, and cinnamon in a large bowl.
- Beat eggs, oil, and vanilla in another bowl until smooth.
- Stir the wet mix into the dry mix until just combined.
- Fold in grated carrots, nuts, and pineapple if using.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then move to a wire rack to cool fully.
- Beat cream cheese and butter until smooth for frosting. Add powdered sugar and vanilla, then beat until creamy.
- Frost the cooled cake and spread evenly. Cut and serve.
Notes
Grate carrots finely for better mixing. Ensure that the cake cools fully before frosting to avoid melting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg