The Easiest (and Most Delicious!) Classic Carrot Cake with Cream Cheese Frosting for Easter

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Carrot cake is a springtime staple, and for good reason! This classic dessert is moist, flavorful, and topped with a dreamy cream cheese frosting that’s simply irresistible.

Whether you’re a seasoned baker or just starting out, this recipe is perfect for you. It’s easy to follow, requires minimal ingredients, and yields a show-stopping cake that will have everyone asking for seconds.

Here’s what you’ll need:

For the cake:

  • 1 1/2 cups vegetable oil
  • 1/2 cup applesauce (or crushed pineapple)
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 cups grated carrots

For the cream cheese frosting:

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt


Preheat the oven and prep the pans

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
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Tip: For easy cleanup, line the bottom of each pan with a circle of parchment paper.

Make the cake batter

  1. In a large bowl, whisk together the oil, applesauce, brown sugar, and granulated sugar until well combined.
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  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
  5. Fold in the grated carrots.

Bake the cake

  1. Divide the batter evenly between the prepared cake pans.
  2. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the cream cheese frosting

  1. In a large bowl, cream together the softened cream cheese and butter until smooth.
  2. Gradually add the powdered sugar, beating until light and fluffy.
  3. Stir in the vanilla extract and salt.

Frost the cake

  1. Once the cakes are cool, place one layer on a serving plate. Spread a layer of frosting over the top.
  2. Top with the second cake layer and frost the entire cake, including the sides.

Tip: For a more professional look, use a frosting spatula to smooth the frosting.

Optional decoration:

You can decorate your carrot cake with grated carrots, chopped nuts, or even carrot-shaped candies.


This classic carrot cake is sure to be a hit with your family and friends. It’s the perfect dessert for Easter, spring celebrations, or any occasion.


  • For a richer flavor, use dark brown sugar instead of light brown sugar.
  • If you don’t have applesauce, you can substitute it with crushed pineapple or mashed banana.
  • To make the frosting even creamier, add a tablespoon of milk or heavy cream.
  • Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

I hope you enjoy this recipe! Let me know in the comments below what your favorite Easter dessert is.

Ann Shrott

I am a freelance writer with a deep passion for the latest trendy titles to produce content. What I'm striving for is to write about something well researched and make blogs sparkle. Keep on reading!

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