My Favourite Carrot Cake Recipe For Easter Day 2024

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This is the best carrot cake ever. It has a great spice flavour, a super moist crumb, and a smooth cream cheese filling. For a stronger taste, use brown sugar and toasted nuts.

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Ingredient

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– 2 cups (260g) chopped pecan – 1 and 1/2 cups (300 gram) packed light or dark brown sugar – 1/2 cup (100 gram) granulated sugar – 1 cup (240ml) vegetable oil or canola oil – 4 large egg – 3/4 cup (133 gram) smooth unsweetened applesauce – 1 teaspoon pure vanilla extract – 2 and 1/2 cups (312 gram) all-purpose flour – 2 teaspoons baking powder – 1 teaspoon baking soda – 1/2 teaspoon salt – 1 and 1/2 teaspoons ground cinnamon – 1 teaspoon ground ginger – 1/4 teaspoon ground nutmeg – 1/4 teaspoon ground clove – 2 cups (260 gram) grated carrots (about 4 large) Cream Cheese Frosting – 16 ounces (452 gram) full-fat brick cream cheese – 1/2 cup (8 Tbsp; 113 gram) unsalted butter – 4 cups (480 gram) confectioners’ sugar – 1 and 1/2 teaspoons pure vanilla extract – Pinch of salt, to taste

Ingredient

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Bake the cake: Preheat oven to 300°F (149°C). Cover a large baking sheet with parchment or silicone. Spread chopped pecans on the sheet and roast 7-8 minutes.  

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Step 1

Instructions

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Cool for 10-15 minutes after removing from the oven. Heat the oven to 350°F (177°C). Grease two or three 9-inch cake pans, line with parchment paper and grease the parchment.  

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Step 2

The cakes release easily from the pans with parchment paper. See this parchment paper rounds for cakes video and post for help. 

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Step 3

In a large dish, mix the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla until no lumps remain. Mix flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in another large basin. 

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Step 4

Pour the wet ingredients into the dry components and stir with a rubber spatula or wooden spoon until barely mixed. Mix in carrots and 1 cup toasted pecans. The remaining pecans are garnish. 

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Step 5

Pour/spoon batter into cake pans equally. For three cake pans, bake 20-24 minutes. For two cake pans, bake 30-35 minutes. Toothpick the centre. A clean test means the cakes are done. If not, bake until done. 

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Step 6

Do not overbake. Cool the cakes thoroughly on a wire rack in the pans. Frost and assemble cakes after they're completely cool. 

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Step 7

Make frosting: Beat cream cheese and butter on medium-high speed in a large bowl for 2 minutes with a handheld or stand mixer with a whisk or paddle attachment. Add confectioners' sugar, vanilla, and a touch of salt.  

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Step 8

Beat at low speed for 30 seconds, then high speed for 3 minutes until creamy. If frosting is too thin, thick, or sweet, add confectioners' sugar, milk, or salt. Keep frosting soft but not runny. 

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Step 9

Gather and freeze: Layer off the cake tops with a large serrated knife or cake leveller to flatten them. Add one cake layer to your cake turntable, stand, or plate. Frost the top evenly. Add the second layer, more icing, then the third layer.

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Step 10

Cover top and sides with remaining frosting. Sprinkle leftover toasted nuts on cake sides and top. Slice cake after 15-20 minutes of chilling. It preserves cake shape when cut. Refrigerate frosted cake for 5 days after careful wrapping.

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Step 11

Also see

Easter Cupcakes Coconut Chocolate Recipe 

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