This easy carrot cake is an Easter must-have. If you’re looking for more, check out our Carrot Cake Cupcakes!
The Easiest Carrot Cake!
I don’t know about you, but I LOVE carrot cake, it’s one of my favorite desserts. While it’s delicious year-round, I especially crave it in the spring and around Easter. Why we love it:
Easy. Just simple ingredients, easy prep, and a more-than-satisfactory result. The flavor! The spices, moist cake crumb, and tangy cream cheese frosting (preferably lots of it) are all divine, making it a great Easter dessert. Feeds a crowd. It’s made in a jelly roll pan – sheet cake style – perfect for feeding everyone!
Carrot Cake Ingredients
all-purpose flour baking powder baking soda cinnamon ground nutmeg salt vegetable oil sugar brown sugar vanilla extract eggs sour cream – or greek yogurt fresh grated carrots – Freshly shredded carrots are a must. Prepackaged shredded carrots are too dry and crunchy, and won’t produce as good of results. unsalted butter cream cheese powdered sugar heavy whipping cream chopped walnuts – are optional. You can also use chopped pecans.
How to Make Easy Carrot Cake
Cream Cheese Frosting
STORING Info
STORE unfrosted carrot cake at room temperature for up to 3 days, covered with plastic wrap or foil. If it is frosted, keep it in the fridge for up to a week (since the frosting has perishable dairy items in it). Store the leftovers in the pan, or slice it up and keep the individual slices in an airtight container. FREEZE. This easy carrot cake recipe freezes well, even if it’s iced. If making carrot cake in advance and freezing the whole thing, cover the cooled cake with a layer of plastic wrap and a layer of foil, and place it in the freezer. To freeze frosted leftovers, wrap the pieces in plastic wrap and foil, or place them in a heavy-duty freezer bag for 4-6 months.
This seriously looks delicious and perfect for any function! Thanks, Fiona! For more great recipes from her, be sure to head on over to Just So Tasty. Recipe Video Recipe Video Recipe Video
