Easy Carrot Cake Spring Cake Recipe
Easy carrot cake spring cake recipe that’s ultra moist, fluffy, and beginner-friendly. Perfect for spring baking, Easter desserts, and Pinterest-worthy cake ideas!
Ingredients
Carrot Cake
- 2 cups all-purpose flour or gluten-free flour (remove 2 tbsp)
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 cup granulated sugar
- ½ cup dark brown sugar or light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups finely grated carrots
- ½ cup crushed pineapple semi-drained. Add extra moisture and flavor depth
- ½ cup chopped nuts optional. pecans or walnuts.
- ¼ cup raisins optional
- ¼ cup shredded coconut optional
For The Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup butter softened
- 3-4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
For The Cake
- Preheat oven to 350°F (175°C). Grease two 8-inch pans. (And) Line with parchment paper if preferred.
- Whisk flour, baking powder, baking soda, salt, and spices.
- In another bowl, whisk sugars, oil, eggs, and vanilla.
- Add dry ingredients to wet and mix gently (don’t overmix!). 👉 Overmixing develops gluten and makes cake tough.
- Fold in grated carrots, pineapple, nuts (if using), raisins (if using), and coconuts (if using).
- Bake 30–35 minutes or until a toothpick comes out with a few crumbs on it.
- Let cakes cool completely before frosting.
For The Cream Cheese Frosting
- Beat cream cheese and butter until smooth. Add powdered sugar gradually
- Mix in vanilla. Combine well.
- Frost your cooled cake. Decorate with crush pecans, coconut, or dollops of frosting. Enjoy!
Notes
Nutritional Information (Per Slice)
- Calories: 420
- Carbs: 48g
- Fat: 22g
- Protein: 5g
- Sugar: 32g