This super moist carrot cake recipe made from scratch is perfect for Easter or anytime of the year. Made with a can of crushed pineapple which makes it very moist, without adding a ton of fat.
Carrot Cake with Cream Cheese Frosting
This is the perfect cake for your Easter Sunday party. Other Easter or spring dessert recipes I love are Coconut Macaroon Nests, Hummingbird Cupcakes and Easter Egg Cake Balls.
I was recently asked if carrots are really in carrot cake? The answer is yes! Hence the name! This cake also has coconut flakes and pineapple giving it tons of moisture and flavor.
I baked this in an 8-inch round cake pan which I love because it’s 3 inches deep but you can use a bundt cake pan or 13 x 9-inch instead (baking time will vary). Most carrot cake recipes are lighter because they have much smaller serving sizes, but I think it’s easiest to cut this into 16 equal slices.
Should You Put Carrot Cake In The Fridge?
Cake will usually keep on the counter 1 to 2 days, or refrigerated 5-6 days. It should be fine to sit on the counter without the frosting in a cool place. If the cake has icing, refrigerate right away.
Can you freeze carrot cake with cream cheese frosting?
Carrot cake with cream cheese frosting is ideal for freezing. To thaw, transfer overnight in the refrigerator.
Can you substitute walnuts for pecans?
Absolutely! If you don’t have walnuts, in most recipes pecans are interchangeable in equal measure.
How To Make Carrot Cake