Carrot cake is often expensive to buy premade. I was looking in a bakery before Easter at the carrot cakes. They were beautifully decorated, and I’m sure very delicious for a price of $35 for an 8 inch cake. I decided it would be a chance to try to make a carrot cake at home and this was awesome. The cream cheese frosting on top of soft, spiced cake is divine.
Print Recipe
Easter Carrot Cake
Ingredients
Cake Batter ingredients
- 1 cup Brown sugar
- 1 cup Sugar
- 3/4 cup Coconut oil
- 4 Eggs (room temp)
- 1/2 cup Applesauce
- 2 tsp Vanilla extract
- 3 cups Carrots (finely shredded)
- 2 cups Flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Ginger
- 1/4 tsp Nutmeg
Frosting Ingredients
- 8 oz Cream cheese (softened, room temperature)
- 1/2 cup Butter (softened, room temperature)
- 2 cups Powdered sugar
- 1 tsp Vanilla extract
Instructions
- Begin by setting out butter and cream cheese for frosting to come to room temperature.
- Preheat oven to 350 degrees
- In a stand mixer, combine brown sugar, sugar, coconut oil, eggs, applesauce, vanilla, and carrots.
- Mix thoroughly until all ingredients are combined.
- Add in dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Turn mixer back on and mix again until all ingredients are combined.
- Lightly grease two 9 inch spring form pans.
- Pour batter into pans, half in each.
- Bake for 28-30 minutes, or until toothpick inserted in to middle comes out clean.
- Cool cakes on cooling rack for at least 30 minutes before removing the springform.
- Allow cakes to completely cool before frosting. This will take at least 1 hour.
Frosting the Cake
- In the stand mixer, beat cream cheese, butter, powdered sugar, and vanilla for 4 minutes to combine all ingredients. Remove from mixer and scrape sides with rubber spatula to make sure there isn't any clumps.
- Place one cake on a serving plate. Spread frosting onto entire cake, smoothing around the outside and top for a flat surface for the top cake to lay on.
- Place second cake on top of the frosted cake and frost with remaining frosting.
- Store frosted cake in the refrigerator.
