Easter Carrot Cake Walnuts

My grandmother never measured anything, but her Easter carrot cake was legendary. One year I finally convinced her to let me watch, notebook in hand, and she laughed while saying 'just add cinnamon until it smells like spring.' I've since translated that intuition into these exact measurements, but I still think of her every time I grate carrots.

Last Easter, my sister-in-law asked me to bring dessert. I made this cake the night before, the whole house filling with cinnamon and warm spice. When I served it, my nephew went back for thirds and declared it better than candy. Now it is not officially Easter without it.

Ingredients

• 2 cups all purpose flour: The foundation that gives structure while staying tender
• 2 tsp baking powder: Helps the cake rise beautifully without making it tough
• 1½ tsp baking soda: Works with the acidic ingredients to create lift
• 1½ tsp ground cinnamon: The backbone of warm spice flavor
• ½ tsp ground nutmeg: Adds depth and complexity
• ¼ tsp ground ginger: A subtle warmth that balances the sweetness
• ½ tsp salt: Enhances all the other flavors
• 1 cup granulated sugar: Provides sweetness and helps create a tender crumb
• ½ cup light brown sugar: Adds moisture and a subtle caramel note
• 1 cup vegetable oil: Keeps the cake incredibly moist and tender
• 4 large eggs: Structure and richness, use room temperature for best results
• 2 tsp pure vanilla extract: Rounds out all the flavors beautifully
• 2½ cups finely grated carrots: The star ingredient that adds moisture and natural sweetness
• 1 cup chopped walnuts: Toasty crunch throughout every bite
• 8 oz cream cheese: Use full fat and room temperature for the smoothest frosting
• ½ cup unsalted butter: Room temperature is essential for creamy frosting
• 2½ cups powdered sugar: Sift it first to avoid lumps in your frosting
• 1 tsp pure vanilla extract: Makes the frosting taste professionally made
• Pinch of salt: Balances the sweetness of the frosting perfectly

Instructions

Preheat your oven and prepare the pans:

Set your oven to 350°F (175°C) and grease two 8-inch round cake pans, lining the bottoms with parchment paper for easy removal.

Whisk together the dry ingredients:

In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well blended.

Mix the wet ingredients:

In a large bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla until the mixture is smooth and homogeneous.

Combine wet and dry ingredients:

Gradually add the dry ingredients to the wet mixture, stirring just until combined, being careful not to overmix.

Add the carrots and walnuts:

Gently fold in the grated carrots and chopped walnuts until evenly distributed throughout the batter.

Divide and bake:

Split the batter evenly between the prepared pans, smooth the tops, and bake for 35 to 40 minutes until a toothpick comes out clean.

Cool the cakes:

Let the cakes rest in their pans for 10 minutes before turning them out onto a wire rack to cool completely.

Make the frosting:

Beat the cream cheese and butter together until creamy, then add the powdered sugar, vanilla, and salt, beating until light and fluffy.

Assemble and frost:

Once the cakes are completely cool, spread frosting between the layers and over the top and sides, decorating with extra walnuts if you like.

Save

The year I tried to frost this cake while it was still slightly warm taught me patience. The frosting practically slid off onto the counter, and my family laughed while they helped me rescue it. Now I always make the frosting first and let the cakes cool completely while I do the dishes.

Make Ahead Magic

This cake actually tastes better the next day, giving the flavors time to meld. Wrap the cooled cake layers tightly in plastic and freeze for up to a month, then thaw and frost when you are ready.

Serving Suggestions

A slice of this cake needs nothing else, but it pairs beautifully with a cup of hot coffee or a glass of cold milk. For Easter brunch, I have found it holds its own next to quiche and fresh fruit.

Storage Secrets

Keep the frosted cake refrigerated, covered well, and it will stay fresh for four to five days. Let it come to room temperature for about 30 minutes before serving for the best texture and flavor.

• Place a slice of bread in the container with the cake to keep it extra moist
• If freezing unfrosted layers, wrap each layer separately in plastic then foil
• The frosting can be made ahead and stored in the refrigerator for up to a week

Save

However you serve it, this cake brings people together. That is the best part.

Recipe FAQs

→ What spices are used to flavor the carrot cake?

The cake includes ground cinnamon, nutmeg, and ginger to infuse warm, aromatic flavors.

→ How do walnuts enhance this dessert?

Chopped walnuts add a satisfying crunch and nutty richness that complements the moist carrot base.

→ What is the best way to make the cream cheese frosting smooth?

Beat cream cheese and butter until creamy, then gradually add powdered sugar, vanilla, and salt for a light, fluffy finish.

→ Can I prepare this cake in advance?

Yes, baking ahead allows flavors to meld. Store covered in the refrigerator and frost just before serving.

→ What baking pans work best for this cake?

Two 8-inch round cake pans provide even baking and the perfect size for layering.