Best Carrot Cake Recipe for Easter
Whether you're hosting a grand Easter brunch or a cozy family dinner, this carrot cake recipe is guaranteed to impress your guests and become a new holiday favorite.
Equipment
- 7x7 square baking pan
- Mixing Bowls
- Whisk or Electric Stand Mixer
- Grater
- Cooling rack
Ingredients
Cake Ingredients
- 1 box of your favorite carrot cake mix
- 2 large eggs
- 8 tablespoons 1/2 cup milk
- 8 tablespoons 1/2 cup oil
- 2 medium carrots freshly grated
- 4 tablespoons 1/2 cup walnuts, finely chopped
Frosting Ingredients
- 3 cups powdered sugar or your preferred premade frosting
- 1-2 tablespoons milk adjust for desired consistency
- ⅓ cup salted butter softened
- 1 ½ teaspoons of vanilla extract
Instructions
Step One: Preheat and Prepare
- Begin by preheating your oven as directed on the carrot cake mix box. Grease your square pan with butter or non-stick spray to ensure your cake releases beautifully.
Step Two: Blend the Batter
- In a large bowl, whisk together the carrot cake mix, eggs, milk, and oil until smooth. The secret to a moist cake lies in not overmixing. Fold in the grated carrots and walnuts, distributing them evenly throughout the batter for texture and nuttiness.
Step Three: Bake to Perfection
- Pour the batter into your prepared pan, smoothing the top with a spatula. Bake according to the package instructions—usually around 25-30 minutes. The cake is ready when it's golden and a tester comes out clean.
Step Four: Cool and Frost
- Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This patience ensures a cake that's ready to absorb the richness of the frosting. Whip together the frosting mix, milk, and butter until creamy and spread over the cooled cake.
Step Five: Garnish with Elegance
- Sprinkle the remaining chopped walnuts over the frosted cake for a touch of elegance and crunch. For a festive Easter touch, consider edible flowers or a light dusting of cinnamon.
Tried this recipe?Let us know how it was!