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Moist Carrot Cake Layer Cake Recipe with Easy Cream Cheese Frosting for Easter Delight

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A moist and tender carrot cake layered with smooth, tangy cream cheese frosting, perfect for Easter and springtime celebrations. This recipe uses simple ingredients and a quick preparation method to deliver a crowd-pleasing dessert.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 cup (120 ml) olive oil (light, mild)
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) brown sugar, packed
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups (300 g) grated carrots (about 4 medium carrots)
  • 1 cup (100 g) chopped walnuts or pecans (optional)
  • 1/2 cup (120 ml) unsweetened applesauce
  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup (115 g) unsalted butter, softened
  • 3 to 4 cups (360–480 g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a separate bowl, whisk together olive oil, granulated sugar, brown sugar, and eggs until smooth and well blended (about 2 minutes). Add vanilla extract and applesauce, mixing until incorporated.
  4. Gradually fold the dry ingredients into the wet mixture gently with a spatula until just combined.
  5. Fold in grated carrots and chopped nuts if using.
  6. Divide batter evenly into prepared pans and smooth the tops. Tap pans lightly to release air bubbles.
  7. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
  8. Cool cakes in pans for 10 minutes, then invert onto cooling racks and cool completely (about 1 hour).
  9. For frosting, beat cream cheese and butter until creamy (about 3 minutes). Gradually add powdered sugar, then vanilla and salt. Beat on high speed until light and fluffy.
  10. Place one cake layer on a serving plate. Spread a generous layer of frosting on top, then place the second layer over it. Cover entire cake with remaining frosting, smoothing or swirling as desired.
  11. Refrigerate the assembled cake for at least 30 minutes before slicing. Bring to room temperature before serving.

Notes

Use freshly grated carrots and avoid overmixing the batter to keep the cake moist and tender. Keep cream cheese and butter softened but not melted for easier frosting. If frosting is too soft, chill and whip again before spreading. For gluten-free, substitute flour with gluten-free blend and add xanthan gum. For vegan, use flax eggs and dairy-free cream cheese and butter.

Nutrition

Keywords: carrot cake, cream cheese frosting, Easter cake, moist carrot cake, layer cake, spring dessert, easy carrot cake

Find it online: https://coracooks.com/moist-carrot-cake-layer-cake-recipe-with-easy-cream-cheese-frosting-for-easter-delight/