Easy Carrot Cake



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There are so many classic desserts and dinner entrees that go along with Easter, and we couldn't leave out one of our favorites! This Carrot Cake is simple to make and balances the carrot flavor with the icing well! Try this cake for your next easter gathering, we 'hop" you won't be dissapointed. 


  • 2 Cup all-purpose flour
  • 2 tsp baking soda
  • ½ tsp fine sea salt
  • 1½ tsp ground cinnamon
  • 1 Cup canola or other vegetable oil
  • 1 Cup granulated sugar
  • 1 Cup lightly packed brown sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 3 Cup carrots, peeled and grated 
  • 1 Cup pecans, chopped
  • ½ Cup raisins

Icing :

  • 8 oz cream cheese at room temperature
  • 1¼ Cup powdered sugar
  • 1/3 Cup heavy whipping cream
  • ½ Cup pecans for cake topping, coarsely chopped


    1. Heat oven to 350°F. Spray 2, 9 " baking pans or line with parchment paper.
    2. In a medium bowl, wisk flour, baking soda, salt and the cinnamon until well blended.
    3. In a separate bowl, wisk the oil, sugars and vanilla. Wisk in eggs one at a time until combined.
    4. Add the dry ingredients in 3 parts, gently stirring until they disappear, and the batter is smooth. Stir in the carrots, nuts and raisins.
    5. Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched, around 35 - 45 minutes.
    6. Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.
    7. In a large bowl, beat cream cheese with a jet mix blender on medium until creamy.
    8. Beat in the powdered sugar, a ¼ cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute.
    9. Chill in the fridge in a covered bowl. 
    10. When the cake layers are completely cool, frost the top of one cake layer then place the other cake layer on top. Add frosting to the top of the cake, but leave the sides uncovered. Scatter nuts on top as desired.
    11. Enjoy!
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