Easter Dessert Carrot Cake: The BEST Easy Recipe!

Easter dessert carrot cake, a symphony of sweet spices and creamy frosting, has always signified the arrival of spring in my family. The bright orange hue of the carrots, peeking through the moist crumb, mirrors the hopeful sunshine that follows the long winter months. This isn't just a recipe; it's a tradition, a warm embrace on a plate, and a perfect Easter dessert for sharing with loved ones. So, let's create an Easter dessert carrot cake that will become a cherished memory for years to come!

My grandmother's secret ingredient wasn't just skill, it was love. That's what transforms an ordinary carrot cake into an unforgettable Easter dessert carrot cake. It's the smiles around the table, the lingering aroma in the kitchen, and the satisfied sighs after that first bite. This recipe is a tribute to her, adapted with a few modern twists to make it even easier for you to create magic in your own kitchen.

Why You Will Love This Easter dessert carrot cake Recipe

This Easter dessert carrot cake recipe is more than just delicious; it’s incredibly comforting and surprisingly easy to make. Forget complicated baking techniques; this recipe is all about simplicity and flavor! It's a guaranteed crowd pleaser that's moist, perfectly spiced, and topped with a luscious cream cheese frosting.

This recipe brings back wonderful childhood memories of Easter gatherings at my grandmother's house. The scent of carrot cake baking in the oven always filled me with excitement. It's a tradition I continue to this day, and now I can't wait to share it with you!

Ingredients Needed for This Easter dessert carrot cake Recipe

For the Cake:

• 2 cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• ¾ cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups finely grated carrots
• 1 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 3 tablespoons milk or cream, to desired consistency

How to Make This Easter dessert carrot cake Recipe

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix!
5. Fold in the grated carrots and nuts (if using).
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely in the pan before frosting.
7. While the cake is cooling, prepare the frosting. In a large bowl, beat together the cream cheese and butter until smooth and creamy.
8. Gradually add the powdered sugar, beating until well combined. Stir in the vanilla extract and enough milk or cream to reach desired consistency.
9. Once the cake is completely cool, frost with the cream cheese frosting. Garnish with extra walnuts or shredded carrots, if desired. Serve this perfect Easter dessert carrot cake!

How to Serve This Easter dessert carrot cake Recipe

This Easter dessert carrot cake is best served chilled or at room temperature. For a more elegant presentation, consider cutting it into squares and arranging it on a platter.

Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence. A sprinkle of cinnamon or a drizzle of caramel sauce would also complement the flavors beautifully.

For an extra touch of Easter flair, decorate the cake with edible Easter candies or a sprinkle of pastel colored sprinkles.

How to Store This Easter dessert carrot cake Recipe

To store, cover the Easter dessert carrot cake tightly with plastic wrap or place it in an airtight container and refrigerate. It will keep fresh for up to 5 days.

You can also freeze the cake, either whole or in slices, for up to 2 months. Wrap tightly in plastic wrap and then in aluminum foil before freezing.

To thaw, place the cake in the refrigerator overnight or at room temperature for a few hours.

Tips to Make This Easter dessert carrot cake Recipe

• For extra moistness, add a can of crushed pineapple (drained) to the batter.
• Toast the walnuts or pecans before adding them to the batter for a richer flavor.
• Don't overbake the cake, as this can make it dry. Start checking for doneness around 30 minutes.
• Let the cake cool completely before frosting to prevent the frosting from melting.
• For a tangier frosting, add a tablespoon of lemon juice or orange zest.

Helpful Notes for This Easter dessert carrot cake Recipe

Be sure to use finely grated carrots for the best texture. If you don't have a grater, you can use a food processor with a grating attachment.

Make sure your cream cheese and butter are softened to room temperature before making the frosting. This will help to ensure a smooth and creamy frosting.

If your frosting is too thick, add a little more milk or cream until it reaches your desired consistency. If it is too thin, add a little more powdered sugar.

Follow us on Pinterest for more delicious Easter dessert ideas and baking tips!

Variation of This Easter dessert carrot cake Recipe

For a spice cake variation, try adding a teaspoon of pumpkin pie spice to the batter.

If you are nut free, simply omit the walnuts or pecans. You can substitute them with shredded coconut or raisins if you like.

You could also transform this recipe into cupcakes! Simply fill cupcake liners about two thirds full and bake for 18 20 minutes.

Consider making a delicious Easter Dessert Shortbread for an alternative Easter dessert. For a lighter option check out this Easter Dessert Pudding or this hearty Easter Dessert Stew

FAQs About This Easter dessert carrot cake Recipe

Q: Can I use a different type of oil? A: Yes, you can substitute the vegetable oil with canola oil, melted coconut oil, or even applesauce. Keep in mind that the flavor of the oil might slightly affect the final taste.

Q: Can I make this cake gluten free? A: Yes, you can substitute the all purpose flour with a gluten free all purpose flour blend. Be sure to choose a blend that contains xanthan gum for best results.

Q: Can I make the frosting ahead of time? A: Yes, you can make the frosting up to 2 days in advance. Store it in an airtight container in the refrigerator. Before using, let it sit at room temperature for about 30 minutes to soften slightly.

Conclusion

This Easter, ditch the store bought desserts and impress your family with this homemade Easter dessert carrot cake. It's a surprisingly simple recipe that's guaranteed to become a family favorite. The combination of moist cake, warm spices, and creamy frosting is simply irresistible. So, gather your ingredients, preheat your oven, and let's bake an Easter dessert carrot cake that will create sweet memories for years to come! Have questions or feedback? Leave a comment below!

Frequently Asked Questions

Easter Dessert Carrot Cake: The BEST Easy Recipe!

A moist and delicious Easter dessert carrot cake recipe with a tangy cream cheese frosting.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour 30 minutes
Yield: 12 servings
Category: Dessert
Cuisine: American

Nutrition:

Calories: 450
Protein: 5g
Carbs: 55g
Fat: 25g

Ingredients

• 2 cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• ¾ cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups finely grated carrots
• 1 cup chopped walnuts or pecans (optional)
• 8 ounces cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 3 tablespoons milk or cream, to desired consistency

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the grated carrots and nuts (if using).
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely in the pan before frosting.
7. While the cake is cooling, prepare the frosting. In a large bowl, beat together the cream cheese and butter until smooth and creamy.
8. Gradually add the powdered sugar, beating until well combined. Stir in the vanilla extract and enough milk or cream to reach desired consistency.
9. Once the cake is completely cool, frost with the cream cheese frosting. Garnish with extra walnuts or shredded carrots, if desired.

Notes

• For best results, use finely grated carrots.
• Make sure your cream cheese and butter are softened to room temperature before making the frosting.
• Don’t over bake the cake.