10 Classic Easter Recipes Straight from Grandma's Kitchen

10/11 Previous Next

Moist and warmly spiced, this classic carrot cake is packed with grated carrots and crushed pineapple for extra flavor and tenderness. Topped with a thick layer of tangy cream cheese frosting, it’s the kind of dessert that never goes out of style—and always disappears fast at the Easter table.

Ingredients (for 12 servings):

For the Cake:

• 2 cups all-purpose flour
• 2 tsp baking soda
• 1½ tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• 1½ cups granulated sugar
• ½ cup brown sugar
• 1 cup vegetable oil
• 4 eggs
• 2 cups grated carrots
• 1 cup crushed pineapple, drained
• ¾ cup chopped walnuts (optional)

For the Frosting:

• 8 oz cream cheese, softened
• ½ cup butter, softened
• 2½ cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F. Grease and flour a 9x13" baking pan.
2. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat sugars, oil, and eggs until smooth. Stir in carrots and pineapple.
4. Combine the wet and dry ingredients. Fold in the walnuts, if using.
5. Pour the batter into the prepared pan. Bake for 35–40 min. or until a toothpick comes out clean. Cool completely.
6. Beat the cream cheese and butter until fluffy. Add the powdered sugar and vanilla and beat until smooth. Spread over cooled cake.