25+ Mouthwatering Easter Carrot Cake Recipes for Every Taste

Easter is a time for family, celebration, and of course, indulgent desserts.

Carrot cake, with its rich, spiced flavor and moist texture, is a favorite treat during the Easter season.

Whether you enjoy it with a classic cream cheese frosting, a hint of tropical coconut, or a splash of rum for an adult twist, carrot cake offers endless possibilities for delicious variations.

In this article, we’ve compiled 25+ Easter carrot cake recipes that will delight your guests and elevate your holiday table.

From traditional recipes to modern twists, these carrot cakes are sure to impress with their moist texture, vibrant flavors, and beautifully paired frostings.

Whether you’re baking for a crowd or making a small batch for your family, there’s a perfect recipe for every taste.

Let’s dive in and discover your next Easter dessert favorite!

25+ Mouthwatering Easter Carrot Cake Recipes for Every Taste

Carrot cake has long been a staple of Easter gatherings, and with so many creative variations, it’s easy to find a recipe that suits your personal preferences or dietary needs.

Whether you’re after a light and fluffy cake, a decadent, rum-infused treat, or a healthier twist with gluten-free or vegan options, the possibilities are endless.

With the 25+ Easter carrot cake recipes we’ve shared, you’re sure to find the perfect dessert to celebrate this joyful holiday.

So preheat your oven, gather your ingredients, and get ready to bake a show-stopping carrot cake that everyone will rave about!

Classic Easter Carrot Cake with Cream Cheese Frosting

Nothing says Easter like a moist and flavorful carrot cake topped with a rich cream cheese frosting. This classic version is perfect for family gatherings, boasting a balance of sweetness and spice with shredded carrots, warm spices, and chopped nuts. The tangy frosting adds a luxurious touch that complements the cake beautifully.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 cup vegetable oil
• 4 large eggs
• 2 cups grated carrots
• 1 cup crushed pineapple, drained
• ½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix granulated sugar, brown sugar, and oil. Beat in eggs one at a time.
4. Gradually fold in the dry ingredients until just combined. Stir in grated carrots, crushed pineapple, and nuts if using.
5. Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
6. Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
7. For the frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract.
8. Frost the cooled cakes and stack them. Decorate with additional nuts or carrot-shaped frosting details, if desired.

This classic carrot cake is an Easter crowd-pleaser that’s both easy to make and incredibly satisfying. The combination of tender cake layers and creamy frosting will have everyone asking for seconds. Pair it with a cup of tea or coffee for the perfect holiday treat.

Gluten-Free Easter Carrot Cake with Coconut Cream Frosting

This gluten-free carrot cake is a game-changer for those with dietary restrictions. Made with almond flour and naturally sweetened with maple syrup, it’s lighter yet equally delicious. The coconut cream frosting adds a tropical twist that’s both refreshing and festive for Easter.

Ingredients:

• 2 ½ cups almond flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp salt
• 3 large eggs
• ½ cup maple syrup
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• 1 ½ cups grated carrots
• ½ cup raisins
• ½ cup chopped walnuts (optional)

For the Coconut Cream Frosting:

• 1 can (14 oz) full-fat coconut milk, refrigerated overnight
• 3 tbsp powdered sugar
• ½ tsp vanilla extract

Instructions:

1. Preheat your oven to 325°F (163°C). Grease an 8-inch round cake pan and line with parchment paper.
2. In a bowl, combine almond flour, baking soda, cinnamon, ginger, and salt.
3. In another bowl, whisk together eggs, maple syrup, coconut oil, and vanilla extract. Gradually mix in the dry ingredients.
4. Fold in grated carrots, raisins, and walnuts if using. Pour the batter into the prepared pan.
5. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
6. For the frosting, scoop out the solid coconut cream from the can and beat it with powdered sugar and vanilla until fluffy.
7. Frost the cooled cake and garnish with toasted coconut flakes or edible flowers for a festive look.

This gluten-free Easter carrot cake is a healthier alternative that doesn’t skimp on flavor or texture. It’s the perfect dessert to bring everyone together, regardless of dietary preferences, and the coconut cream frosting makes it uniquely delightful.

Easter Carrot Cake Cupcakes with White Chocolate Drizzle

These carrot cake cupcakes are an adorable and portable Easter treat! Packed with shredded carrots, warm spices, and a hint of orange zest, they’re topped with a decadent cream cheese frosting and a drizzle of white chocolate for added elegance.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• ¾ cup granulated sugar
• ¾ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp orange zest
• 1 ½ cups grated carrots

For the Frosting and Drizzle:

• 6 oz cream cheese, softened
• 4 tbsp unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• ½ cup white chocolate chips, melted

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, beat sugar, oil, eggs, vanilla, and orange zest until smooth. Gradually mix in the dry ingredients.
4. Fold in grated carrots. Divide the batter evenly among the cupcake liners.
5. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
6. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract.
7. Frost the cupcakes and drizzle with melted white chocolate. Add festive sprinkles or candy eggs for decoration.

These carrot cake cupcakes are as delightful to eat as they are to look at! Perfect for Easter brunch or as a sweet treat in an Easter basket, they’re sure to impress both kids and adults. The white chocolate drizzle gives them a gourmet touch that’s unforgettable.

Vegan Easter Carrot Cake with Cashew Cream Frosting

For those following a vegan lifestyle, this carrot cake offers a delightful option that doesn’t sacrifice flavor. Made with plant-based ingredients like almond milk and flaxseed eggs, the cake is moist and packed with spices. Topped with a rich, creamy cashew frosting, it’s an ideal dessert for any Easter celebration.

Ingredients:

• 2 cups whole wheat flour
• 1 ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• 1 cup granulated sugar or coconut sugar
• 1 cup unsweetened almond milk
• 1/3 cup vegetable oil or coconut oil
• 2 tbsp flaxseed meal + 6 tbsp water (for flax eggs)
• 2 tsp vanilla extract
• 2 cups grated carrots
• 1 cup chopped walnuts or pecans (optional)

For the Cashew Cream Frosting:

• 1 cup raw cashews, soaked in water for at least 4 hours
• 1 tbsp maple syrup
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a small bowl, prepare the flax eggs by mixing flaxseed meal with water. Let sit for 5 minutes to thicken.
3. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
4. In another bowl, combine sugar, almond milk, oil, flax eggs, and vanilla. Mix well.
5. Gradually fold in the dry ingredients, followed by grated carrots and nuts, if using.
6. Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick comes out clean. Cool completely.
7. For the frosting, blend the soaked cashews, maple syrup, coconut oil, vanilla, and salt in a high-speed blender until smooth.
8. Frost the cooled cake and decorate with additional nuts or shredded coconut.

This vegan carrot cake offers a rich, satisfying dessert without using any animal products. The cashew cream frosting provides a creamy and indulgent texture, making this cake a true standout. Perfect for anyone looking for a vegan Easter treat, it’s a dessert that everyone can enjoy!

Carrot Cake with Pineapple and Coconut

This carrot cake is extra moist thanks to the addition of pineapple and coconut, which infuse the cake with a tropical flavor. Topped with a tangy cream cheese frosting, this dessert is a refreshing twist on the traditional carrot cake that’s sure to make your Easter celebration memorable.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 1 ½ cups granulated sugar
• 1 cup vegetable oil
• 3 large eggs
• 2 tsp vanilla extract
• 2 cups grated carrots
• 1 cup crushed pineapple, drained
• 1 cup shredded unsweetened coconut
• 1/2 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 4 tbsp unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, beat sugar, oil, eggs, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
5. Fold in the grated carrots, pineapple, coconut, and walnuts if using.
6. Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before frosting.
8. For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until fluffy.
9. Frost the cooled cake and garnish with extra coconut or chopped walnuts.

This carrot cake with pineapple and coconut is a tropical twist on the classic that’s perfect for Easter. The addition of pineapple makes it extra moist, while the coconut adds a delightful texture. With the cream cheese frosting, it’s a light yet indulgent cake that will be the highlight of your Easter table.

Carrot Cake with Brown Butter Frosting

This carrot cake is elevated with the rich and nutty flavor of brown butter frosting. The cake itself is packed with spices, tender carrots, and a hint of sweetness, while the brown butter frosting takes it to the next level. This unique twist on a classic carrot cake is sure to be a favorite.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup packed brown sugar
• ½ cup vegetable oil
• 3 large eggs
• 2 tsp vanilla extract
• 2 cups grated carrots
• 1/2 cup chopped walnuts (optional)

For the Brown Butter Frosting:

• ½ cup unsalted butter
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 2 tbsp milk (more if needed)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a large bowl, whisk together flour, baking soda, cinnamon, ginger, and salt.
3. In another bowl, beat granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
4. Gradually add the dry ingredients, followed by grated carrots and walnuts if using.
5. Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
6. While the cake cools, make the brown butter frosting. In a small saucepan, melt the butter over medium heat and cook, stirring constantly, until it turns golden brown and has a nutty aroma. Remove from heat and allow to cool.
7. Beat the browned butter with powdered sugar, vanilla, and milk until smooth.
8. Frost the cooled cake with the brown butter frosting and garnish with more chopped walnuts if desired.

The brown butter frosting adds a deep, nutty richness to this carrot cake, making it a unique and irresistible Easter dessert. The contrast between the sweet, spiced cake and the savory brown butter frosting creates a harmonious flavor profile that’s sure to wow your guests. A perfect addition to your Easter spread!

Carrot Cake with Orange Zest and Cream Cheese Frosting

This carrot cake recipe adds a fresh, citrusy twist with the inclusion of orange zest. The fragrant zest complements the sweetness of the carrots and balances the richness of the cream cheese frosting. Perfect for an Easter brunch or dessert table, this carrot cake offers a vibrant, flavorful experience.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 4 large eggs
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 1 tbsp orange zest
• 2 ½ cups grated carrots
• 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 4 tbsp unsalted butter, softened
• 4 cups powdered sugar
• 2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, whisk together the granulated sugar, brown sugar, eggs, oil, and vanilla.
4. Stir in the orange zest and grated carrots, followed by the dry ingredients. Mix until well combined.
5. Fold in the chopped walnuts if using.
6. Divide the batter evenly between the two cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool completely on a wire rack.
8. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, and continue to beat until fluffy.
9. Frost the cooled cakes, stacking them together if desired, and serve with additional chopped walnuts for garnish.

The fresh citrus flavor from the orange zest brightens the traditional carrot cake, making it a refreshing choice for an Easter dessert. Paired with the creamy, rich cream cheese frosting, this cake is perfect for springtime celebrations. It’s a simple yet elegant dessert that everyone will enjoy.

Carrot Cake with Almond Flour and Maple Frosting

For those looking for a gluten-free option, this carrot cake made with almond flour is a delicious alternative. The natural sweetness of maple syrup adds depth to the frosting, creating a flavor profile that’s both indulgent and wholesome. This cake is a great choice for a gluten-free Easter treat.

Ingredients:

• 2 ½ cups almond flour
• 1 ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp salt
• 4 large eggs
• 1 cup maple syrup
• ¼ cup coconut oil, melted
• 2 tsp vanilla extract
• 2 cups grated carrots
• 1/2 cup chopped walnuts (optional)

For the Maple Frosting:

• ¼ cup unsalted butter, softened
• 2 tbsp maple syrup
• 1 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. In a large bowl, whisk together the almond flour, baking soda, cinnamon, ginger, and salt.
3. In a separate bowl, beat the eggs, maple syrup, melted coconut oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and stir to combine.
5. Fold in the grated carrots and chopped walnuts if using.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool completely on a wire rack.
8. For the maple frosting, beat together the butter, maple syrup, powdered sugar, and vanilla until smooth.
9. Frost the cooled cake and serve with extra chopped walnuts on top if desired.

This gluten-free carrot cake is a delicious option for those avoiding wheat flour, yet still craving a rich, flavorful dessert. The almond flour provides a moist texture, while the maple frosting brings a touch of sweetness and depth to every bite. It’s a wonderful way to celebrate Easter with a wholesome yet indulgent treat.

Carrot Cake with Coconut Oil and Brown Sugar Glaze

This carrot cake is made with coconut oil, which adds a subtle richness to the cake while keeping it moist. The brown sugar glaze on top gives it a decadent finish, creating a cake that’s perfect for Easter gatherings. The blend of spices, coconut oil, and glaze makes for a deliciously unique twist on a traditional carrot cake.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 cup coconut oil, melted
• 3 large eggs
• 2 tsp vanilla extract
• 2 cups grated carrots
• 1/2 cup chopped walnuts or pecans (optional)

For the Brown Sugar Glaze:

• ½ cup brown sugar
• ¼ cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat together granulated sugar, brown sugar, melted coconut oil, eggs, and vanilla extract.
4. Stir in the grated carrots and mix until combined.
5. Add the dry ingredients to the wet ingredients and mix until fully incorporated.
6. Fold in the chopped walnuts if using.
7. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. For the brown sugar glaze, melt the butter in a small saucepan over medium heat. Add the brown sugar and cream, and bring to a simmer. Stir continuously for 2-3 minutes until the mixture thickens. Remove from heat and stir in the vanilla.
9. Once the cake has cooled, drizzle the brown sugar glaze over the top and let it set before serving.

This carrot cake with coconut oil and brown sugar glaze offers a rich, indulgent dessert that’s perfect for any Easter celebration. The coconut oil provides a lovely moisture and depth, while the sweet brown sugar glaze adds a perfect finishing touch. This recipe is sure to please anyone with a love for decadent, flavorful cakes.

Carrot Cake with Pecan Streusel and Cream Cheese Frosting

This carrot cake takes a deliciously decadent twist with a crunchy pecan streusel topping, which adds a delightful texture contrast to the soft, spiced cake. The addition of rich cream cheese frosting gives it a smooth finish, making this cake perfect for an Easter celebration. The pecans not only enhance the flavor but also give it a delightful crunch.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 2 ½ cups grated carrots
• 1 cup chopped pecans (divided)

For the Streusel Topping:

• ½ cup chopped pecans
• 2 tbsp butter, melted
• 2 tbsp brown sugar
• 1 tsp ground cinnamon

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 4 tbsp unsalted butter, softened
• 4 cups powdered sugar
• 2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the sugar, eggs, oil, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated carrots and half of the chopped pecans.
6. For the streusel topping, mix together the pecans, melted butter, brown sugar, and cinnamon in a small bowl.
7. Pour the batter into the prepared pan, sprinkle the streusel mixture evenly on top, and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
8. Let the cake cool completely on a wire rack.
9. For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, and continue to beat until fluffy.
10. Frost the cooled cake with the cream cheese frosting and garnish with additional chopped pecans if desired.

This carrot cake with a pecan streusel topping is a perfect balance of rich flavors and textures. The creamy frosting, combined with the crunch of the pecans and streusel, makes every bite a treat. It’s a beautiful and delicious cake that will be the highlight of your Easter celebration!

Vegan Carrot Cake with Cashew Cream Frosting

For those seeking a dairy-free, egg-free version of carrot cake, this vegan carrot cake with cashew cream frosting is the ideal solution. The cake remains moist and flavorful, thanks to coconut oil and almond milk, and the cashew cream frosting is rich and smooth, providing a perfect balance. It’s a delicious, inclusive dessert that everyone can enjoy.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp salt
• 1 ½ cups granulated sugar
• 1 cup unsweetened almond milk
• ½ cup coconut oil, melted
• 1 ½ tsp vanilla extract
• 2 cups grated carrots
• 1/2 cup raisins (optional)

For the Cashew Cream Frosting:

• 1 cup raw cashews, soaked overnight
• ½ cup coconut cream
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt.
3. In another bowl, mix together the sugar, almond milk, melted coconut oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
5. Stir in the grated carrots and raisins if using.
6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
7. Let the cakes cool completely on a wire rack.
8. For the cashew cream frosting, blend the soaked cashews, coconut cream, maple syrup, and vanilla extract in a food processor or blender until smooth and creamy.
9. Frost the cooled cakes with the cashew cream frosting and serve.

This vegan carrot cake offers the same richness and flavor as a traditional recipe, but without any animal products. The cashew cream frosting provides a luscious and velvety texture, while the cake itself is moist and lightly spiced. This is the perfect Easter dessert for anyone following a plant-based diet, or anyone who simply enjoys a delicious, healthy twist on a classic.

Carrot Cake with Pineapple and Coconut

This tropical-inspired carrot cake combines the flavors of sweet pineapple and shredded coconut with the classic carrot cake base. The result is a moist, flavorful cake with a hint of coconut and pineapple sweetness, making it a refreshing choice for Easter. This recipe is sure to stand out with its unique twist on a beloved classic.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp salt
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 cup vegetable oil
• 1 tsp vanilla extract
• 2 ½ cups grated carrots
• 1 cup crushed pineapple, drained
• 1 cup shredded coconut
• ½ cup chopped walnuts (optional)

For the Frosting:

• 8 oz cream cheese, softened
• 4 tbsp unsalted butter, softened
• 4 cups powdered sugar
• 2 tsp vanilla extract
• 1/4 cup shredded coconut (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt.
3. In another bowl, beat together the sugar, eggs, oil, and vanilla extract.
4. Stir in the grated carrots, crushed pineapple, shredded coconut, and chopped walnuts if using.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Divide the batter evenly between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool completely on a wire rack.
8. For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, and beat until fluffy.
9. Frost the cooled cakes with the cream cheese frosting, and garnish with additional shredded coconut.

The addition of pineapple and coconut to this carrot cake brings a tropical flair that’s perfect for a springtime celebration. The cake is moist and bursting with flavor, while the cream cheese frosting adds a tangy sweetness to balance the rich, fruity flavors. This is a unique, refreshing twist on a classic carrot cake, ideal for Easter or any special occasion.

Carrot Cake with Maple Pecan Frosting

This carrot cake recipe elevates the classic with the addition of maple syrup in both the cake and the frosting, creating a rich, naturally sweet flavor. The maple pecan frosting is smooth, creamy, and infused with the warmth of maple, adding a sophisticated touch to the spiced cake. It’s a perfect Easter treat for those who enjoy a deeper, more indulgent flavor.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 2 ½ cups grated carrots
• 1 cup chopped pecans (divided)

For the Maple Pecan Frosting:

• 8 oz cream cheese, softened
• 4 tbsp unsalted butter, softened
• 1 cup powdered sugar
• ¼ cup pure maple syrup
• 1 tsp vanilla extract
• ½ cup chopped pecans

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat the sugar, eggs, oil, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated carrots and half of the chopped pecans.
6. Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
7. Allow the cakes to cool completely on a wire rack.
8. For the frosting, beat together the cream cheese, butter, powdered sugar, maple syrup, and vanilla until smooth and fluffy.
9. Frost the cooled cakes with the maple pecan frosting, topping with the remaining chopped pecans.

This carrot cake with maple pecan frosting offers a delightful twist on the classic. The richness of maple syrup infuses both the cake and the frosting, creating a complex and indulgent flavor profile. The pecans add a satisfying crunch, making this cake a true showstopper for your Easter table.

Carrot Cake with Coconut Milk and Almond Frosting

This carrot cake is a fresh and nutty take on the classic, with coconut milk added to the batter for an extra layer of moisture and flavor. The almond frosting is smooth and rich, complementing the cake’s tropical coconut notes and spiced carrots. This cake is perfect for anyone looking for a unique and delightful variation for their Easter celebration.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp salt
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 cup coconut milk
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 2 ½ cups grated carrots
• 1 cup chopped almonds (optional)

For the Almond Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• ¼ cup almond milk
• 1 tsp almond extract
• ½ cup slivered almonds (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt.
3. In another bowl, whisk the sugar, eggs, coconut milk, oil, and vanilla together until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated carrots and chopped almonds, if using.
6. Divide the batter evenly between the two pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool completely on a wire rack.
8. For the almond frosting, beat together the cream cheese, butter, powdered sugar, almond milk, and almond extract until smooth and fluffy.
9. Frost the cooled cakes with the almond frosting and garnish with slivered almonds.

This carrot cake with coconut milk and almond frosting is a delicious fusion of tropical and nutty flavors. The coconut milk adds moisture and a subtle richness to the cake, while the almond frosting provides a sweet, nutty complement. It’s a perfect dessert to bring a bit of uniqueness and flavor to your Easter feast.

Carrot Cake with Spiced Rum and Cream Cheese Frosting

This carrot cake is infused with spiced rum, which adds an exciting layer of warmth and complexity to the traditional flavors. The moist cake is complemented by a smooth, tangy cream cheese frosting, creating a perfect balance of sweetness and depth. The rum adds a touch of sophistication, making this cake ideal for an adult Easter gathering.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp salt
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 cup vegetable oil
• 2 tsp vanilla extract
• ¼ cup spiced rum
• 2 ½ cups grated carrots
• 1 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 4 tbsp unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt.
3. In another bowl, beat the sugar, eggs, oil, vanilla extract, and spiced rum until smooth.
4. Gradually add the dry ingredients to the wet ingredients and mix until combined.
5. Stir in the grated carrots and walnuts, if using.
6. Divide the batter between the two pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool completely on a wire rack.
8. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy.
9. Frost the cooled cakes with the cream cheese frosting.

This carrot cake with spiced rum is an exciting and unique twist on a beloved classic. The rum adds a rich depth to the flavor, while the cream cheese frosting keeps the dessert creamy and decadent. Perfect for a more mature Easter celebration, this cake will wow your guests with its delicious complexity.

Note: More recipes are coming soon!