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.

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan. Set aside.

Step 2

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.

Step 3

In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth.

Step 4

Gradually add the wet ingredients to the dry ingredients, mixing thoroughly until just combined.

Step 5

Fold in the grated carrots, chopped nuts, and raisins (if using).

Step 6

Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.

Step 7

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

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.

Step 9

To make the frosting, beat the cream cheese and butter together in a mixing bowl until smooth and creamy.

Step 10

Gradually add the powdered sugar, one cup at a time, mixing well after each addition.

Step 11

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.

Step 12

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.

Step 13

Garnish with additional chopped nuts or a sprinkle of cinnamon, if desired.

Step 14

Slice and serve. Store any leftovers in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(2741.6g)

Amount per serving	% Daily Value*
Calories	8922.1

Total Fat 489.7g	0%
Saturated Fat 152.6g	0%
Polyunsaturated Fat 134.4g
Cholesterol 1254.9mg	0%
Sodium 5380.0mg	0%
Total Carbohydrate 1124.1g	0%
Dietary Fiber 44.9g	0%
Total Sugars 850.5g
Protein 86.2g	0%

Vitamin D 166.1IU	0%
Calcium 968.5mg	0%
Iron 23.8mg	0%
Potassium 4506.2mg	0%

*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.

Source of Calories

Fat: 47.7%

Protein: 3.7%

Carbs: 48.6%