Easter is just around the corner, and what better way to celebrate than with a classic carrot cake? Warm spices and crunchy walnuts, all covered with cream cheese icing – it's the perfect treat for the occasion!

We promise this carrot cake recipe is bursting with flavor and texture. We've stripped away the non-essentials to focus on what truly matters: tender crumb, rich spices, and that irresistible cream cheese frosting. Whether you're hosting a family gathering or simply treating yourself, this carrot cake is sure to impress.

To make this delightful dessert, simply follow our step-by-step recipe. We've included detailed instructions and helpful tips to guide you through the baking process. And if you're feeling adventurous, you can even customize it with your favorite mix-ins or decorations.

So, why not add our carrot cake to your Easter menu this year? It's a timeless classic that never fails to delight. 

Ingredients:

Cake:

• Nonstick vegetable oil spray

• ½ cup (75 g) golden raisins (optional)

• 3 Tbsp. dark rum (optional)

• 1 cup (113 g) chopped walnuts

• 1 lb. carrots, peeled, coarsely grated

• 1 cup buttermilk, room temperature

• 2½ cups (312 g) all-purpose flour

• 2 tsp. ground cinnamon

• 2 tsp. ground ginger

• ½ tsp. freshly grated nutmeg

• 2 tsp. baking powder

• ¾ tsp. salt

• ¾ tsp. baking soda

• 4 large eggs, room temperature

• 1 cup (200 g) granulated sugar

• ¾ cup (packed; 150 g) dark brown sugar

• 2 tsp. vanilla extract

• ¾ cup vegetable oil

Cream Cheese Frosting and Assembly:

• 12 oz. cream cheese, room temperature

• ¾ cup (1½ sticks) unsalted butter, room temperature

• 1 tsp. vanilla extract

• Generous pinch of kosher salt

• 4 cups (454 g) powdered sugar

Instructions:

Cake:

1. Preheat the oven to 350°F (175°C). Lightly coat two 9-inch round cake pans with nonstick vegetable oil spray. Line the bottoms with parchment paper rounds and lightly coat the rounds with more nonstick spray.

2. If using golden raisins, heat them with dark rum in a small saucepan over low heat until warm, about 2 minutes. Remove from heat and let sit until liquid is absorbed and raisins are plump, 15–20 minutes.

3. Toast chopped walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes; let cool. Combine grated carrots and room temperature buttermilk in a medium bowl.

4. In a large bowl, whisk together all-purpose flour, ground cinnamon, ground ginger, freshly grated nutmeg, baking powder, salt, and baking soda.

5. Using an electric mixer on high speed, beat eggs, granulated sugar, dark brown sugar, and vanilla extract until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in vegetable oil.

6. Add dry ingredients to wet ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; mix until smooth. Fold in raisins (if using) and walnuts with a rubber spatula. Scrape cake batter into prepared pans.

7. Bake cakes, rotating pans halfway through, until a toothpick or cake tester inserted into the center comes out clean, 35–45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto cooling rack; remove parchment. Let cool completely (about 2 hours).

Cream Cheese Frosting and Assembly:

1. Using an electric mixer on high speed, beat cream cheese and unsalted butter until smooth, about 1 minute. Beat in vanilla extract and a generous pinch of kosher salt. Reduce speed to low and gradually mix in powdered sugar. Increase speed to high and beat frosting until light and fluffy, about 2 minutes.

2. Place one cake layer, domed side down, on a platter. Spread ¾ cup frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides of the cake with 1¼ cups frosting and chill 30 minutes to let frosting set. Spread remaining frosting over top and sides, swirling decoratively. Optionally garnish the top of the cake with Candied Carrot Coins.

Happy baking and happy Easter!