Easter dinner seems a bit more festive with a carrot cake on a stand to celebrate. A welcome dessert for spring that just seems to be a favorite one for those who have their feet under my table.

Is carrot cake a favorite of yours? Featured in the Vue magazine, it just needed to be shared with all of you here. Spring always means a great carrot cake needs to be added to your menu.

Are you a true carrot cake lover?

Now when you add fresh grated carrots, coconut, pineapple and pecans into the batter, you have great carrot cake.

Then, add cream cheese frosting between the layers and coating the exterior to provide a perfect launching pad for decorating. Nuts, carrots, and carrot leaves make this one perfect for Easter gathering.

Full of flavor, this cake never disappoints. Even if there are those who aren’t a fan of coconut or nuts? For some reason this cake is loved.

Here’s the recipe:

Carrot Cake

A delicious carrot cake that welcomes spring beautifully.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

cooling time 30

Total Time 1 30

Course Dessert

Cuisine American

Servings 1 cake

Equipment

3 8" cake pans
1 mixer
1 oven
1 set Measuring cups/spoons
1 grater or food processor

Ingredients

2 C all purpose flour
1 1/2 t baking soda
2 t baking powder
2 t cinnamon
1 1/2 t salt
2 C sugar
4 large eggs
1 1/2 C canola or vegetable oil
2 C carrots, finely grated
1 C crushed pinapple
1/2 C pecans, chopped
1 C shredded coconut

Frosting Ingredients

1/2 C butter
8 oz. cream cheese, softened
1 t vanilla
16 oz. powdered sugar
chopped pecans and carrots, for garnish, if desired

Instructions

Cake

Preheat oven to 350°.
Grease three 8" cake pans and line the bottoms with parchment paper.
Prep all ingredients.
In a large stand mixing bowl, mix flour, baking soda, baking powder, cinnamon and salt.
Add sugar, oil and eggs and beat with mixer on medium for three minutes.
Mix in carrots, pineapple, pecans, and coconut and blend together on low until mixed well.
Pour 1/3 of the batter into each of the three cake pans.
Bake in the center of the preheated oven for 35-40 minutes until cake tester comes out clean and the top doesn't have an indention when touched.
Cool for a few minutes on a cooling rack before removing from pans and cooling completely on a cooling rack before frosting.

Frosting

Beat softened butter and cream cheese with mixer until light and fluffy.
Turn mixer on low and slowly add in vanilla and mix into mixture.
After cake has cooled, add a layer of frosting between cake layers and then frost top and sides completely.
Feel free to decorate with chopped pecans on the sides and fresh carrots and leaves on the top.
Keep cake refrigerated.

Notes

A delicious carrot cake that welcomes spring to the table! Decorate as extravagantly as your heart desires!

Keyword carrot cake, carrot cake recipe, carrot cake with cream cheese icing

Finally, a perfect dessert to end your Easter gathering…or for any celebration, truly. Or simply to share with tea for those who have their feet under your table.

I don’t think they will turn this one down…

Are you a carrot cake fan? This recipe is a keeper…and plans to make another for the Easter dessert will be added to the menu.

Have fun with the creativity to decorate it. Then it becomes beautiful and delicious! After all, we do eat with our eyes first, don’t we?

Here are a few favorite tools to create and serve this one:

Hope you enjoy this one, friends!

I’d love to know if you make this one in the comments. It does my heart good to know if you’ve given recipes a try.

Here are more ideas for planning your Easter menu and gathering.

Happy Spring,

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Carrot Cake