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Easter Carrot Cake


Make this classic favorite for a crowd and you might not have any leftovers to bring home. This Easter Carrot Cake will be a crowd pleaser.

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Rate this recipe 4.2/5 (11 Votes)


  • Frosting:
  • 3/4 cup granulated sugar
  • 1 cup brown sugar
  • 3/4 cup corn oil
  • 1 tablespoon vanilla
  • 4 eggs
  • 2 cups self-rising flour
  • 1 teaspoon ground cinnamon
  • 3 1/2 cups shredded carrots
  • 1/4 cup raisins – chopped
  • 1/4 cup chocolate chips - chopped
  • 1/4 cup milk
  • 8 ounces cream cheese
  • 4 tablespoon unsalted butter
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla
  • 1/2 cup shredded coconut – toasted
  • Peeps Marshmallow Candy for decorating


Preparation time 10mins
Cooking time 35mins
Adapted from


Step 1

Preheat oven to 350 degrees.

Using the shredding blade of a food processor shred the carrots and set aside.

Using a food processor combine the sugars, oil, milk, vanilla and the eggs. Stir in the carrots, raisings, chocolate chips and the flour.

Prepare two 8 inch baking pans with butter and flour and pour the batter evenly into the pans.

Bake 20 – 25 minutes or until the toothpick test comes out clean.

Let the cakes cool before gently removing from the pan.

For the Frosting:

In a small frying pan gently brown the coconut.

In a medium bowl, using and electric hand mixer, blend the cream cheese, butter, confectioners’ sugar, vanilla and salt until creamy.

Place one cake on a cake plate or stand and frost the middle, top with the remaining cake and frost the entire cake.

Place the toasted coconut around the sides of the cake.

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