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Easter Carrot Cake

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A nostalgic Easter Carrot Cake bursting with fresh carrots and pineapple, topped with cream cheese frosting.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts or pecans (optional)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. Combine the flour, sugar, baking powder, baking soda, salt, and cinnamon in a large mixing bowl and whisk together.
  3. Mix the oil and eggs in another bowl until smooth, then stir in the grated carrots, crushed pineapple, chopped nuts (if using), and vanilla.
  4. Combine the wet ingredients with the dry ingredients, mixing until just combined.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Frost with cream cheese frosting if desired and serve.

Notes

For a fresher taste, frost just before serving. Leftovers can be stored in an airtight container at room temperature for 3 days or refrigerated for up to a week.

Nutrition

Find it online: https://lunarecipez.com/easter-carrot-cake/

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