Easter is just a few days away and this year we will be spending this special day celebrating with our family. Easter is one of my favorite holidays, a time to reflect on how much our heavenly father loves us that he sent his only son to die for us so that we could be saved. Easter is also a time that brings families together in celebration. I decided to do a little something special for Easter this year and baked up this sweet little cake.
A couple months ago we were celebrating my dear brother in law’s birthday and he chose a carrot cake for his birthday cake. I hadn’t had carrot cake in ages and as I enjoyed a big slice of that cake I was already thinking about making one at home.
Let’s face it, what’s more fitting for Easter than a carrot cake? The Easter bunny loves carrots, right? Getting a few carrots in your kids even if it’s in the form of a cake can’t be all bad, right?
I came up with a simple idea to decorate a delicious carrot cake to make it really special for a really special holiday like Easter! It’s easy enough for those of you that don’t think you can decorate a “fancy” cake. I’m no professional cake baker, and if I can do it anyone can recreate it! It’s a darling little cake that tastes scrumptious! And it’s healthy too, wink…wink…😉
No matter how cute it is on the outside, it has to be just as good on the inside, and this carrot cake delivers! It’s moist and flavorful with a lusciously creamy, delectable frosting. Let’s face it, it’s the luscious cream cheese frosting that will make or break a good carrot cake!
Alright, are you ready to make this adorable cake?
Preheat oven to 350 degrees. Prepare two 9 inch cake pans by lining the bottom of each pan with parchment paper.
Spray the cake pans generously with non-stick spray coating the inside of the pans.
Using my Kitchen Aid mixer made it a breeze to make this cake.
On low speed blend together 1 1/4 cups vegetable oil, 2 cups sugar and 3 room temperature eggs, until well combined.
To this mixture slowly add 2 cups flour, 1 tsp baking soda, 1 1/2 tsp baking powder, 1 tsp salt and 2 tsp cinnamon.
Stir in 2 cups freshly grated carrots, 1 cup shredded sweetened coconut, 1 tsp vanilla, and 1 cup crushed pineapple with the juice, not drained. Use crushed pineapple that’s packed in juice, not heavy syrup.
The batter will be very runny.
Divide the batter evenly between the prepared cake pans.
TIP: Be sure to use either two 9 inch cake pans or three 8 inch cake pans or the batter will overflow the pans.
Bake for 40-55 minutes. Cake is done when a toothpick inserted in the center comes out clean. It took 55 minutes in my oven to completely bake two 9 inch cakes.
Let cakes cool for 10 minutes in the pan and then invert them onto a cooling rack. Gently peel off parchment paper and let cool completely.
To make the frosting combine 1 stick of softened butter, 8 oz. softened creamed cheese, 2 tsp. vanilla extract and 16 oz. powdered sugar.
Use the whisk attachment of your mixer and whip the ingredients together until you have a light and fluffy frosting, about 2-3 minutes on high speed.
To decorate the cake spread frosting over the entire cake.
TIP: Placing strips of parchment paper along the bottom edge of the cake will keep frosting from getting on your serving platter or cake stand.
In a mixing bowl combine shredded sweetened coconut with a few drops of green food coloring. Stir together and add more green coloring until you achieve a shade of green that resembles the color of grass.
Sprinkle the top of the frosted cake with an even layer of colored coconut. Add candied eggs to the top of the cake.
Press chocolate easter bunnies to the outside of the cake. The frosting will act as glue and hold the chocolate bunnies in place. You can add various Easter themed shapes and candies to the cake.
That’s it. No special talent required to create this adorable little cake. You still have time to bake this adorable cake for Easter. A delectable cake enveloped in a dreamy, creamy, luscious frosting that’s an adorable addition to your Easter table. Not only will this make an adorable centerpiece for your Easter table but it will bring a smile to everyone’s face when they dig into a moist delectable slice.
No matter how you are able to celebrate the holiday this year, I want to wish you and those you love a blessed Easter. May the lord keep you safe and in his loving care. Happy Easter my friends!
Easy Easter Carrot Cake
Ingredients
For the Cake:
- 3 eggs, room temperature
- 1 ¼ cups vegetable oil
- 2 cups sugar
- 2 cups flour
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 2 cups freshly grated carrots
- 1 cup shredded sweetened coconut
- 1 tsp vanilla
- 1 cup crushed pineapple with the juice, not drained
For the Frosting:
- 1 stick butter, softened
- 8 oz cream cheese, softened
- 2 tsp vanilla
- 16 oz powdered sugar
Decorations:
- 1 cup shredded sweetened coconut
- green food coloring
- small chocolate eggs
- chocolate Easter bunnies
- assorted Easter candies
Instructions
- Preheat oven to 350 degrees. Prepare two 9 inch cake pans by lining the bottom of each pan with parchment paper.
- Spray two 9 inch cake pans generously with non-stick spray coating the inside of the pans.
- On low speed blend together vegetable oil, sugar and eggs, until well combined.
- To this mixture slowly add flour, baking soda, baking powder, salt and cinnamon.
- Stir in freshly grated carrots, shredded sweetened coconut, 1 tsp vanilla, and crushed pineapple with juice, not drained. Use crushed pineapple that's packed in juice, not heavy syrup.
- Divide the batter evenly between the prepared cake pans.
- Bake for 40-55 minutes. Cake is done when a toothpick inserted in the center comes out clean. It took 55 minutes in my oven to completely bake two 9 inch cakes.
- Let cakes cool for 10 minutes in the pan and then invert them onto a cooling rack. Gently peel off parchment paper and let cool completely.
- To make the frosting combine softened butter, softened creamed cheese, 2 tsp. vanilla extract and powdered sugar.
- Use the whisk attachment of your mixer and whip the ingredients together until you have a light and fluffy frosting, about 2-3 minutes on high speed.
- To decorate the cake spread frosting over the entire cake.
- In a mixing bowl combine shredded sweetened coconut with a few drops of green food coloring. Stir together and add more green coloring until you achieve a shade of green that resembles the color of grass.
- Sprinkle the top of the frosted cake with an even layer of colored coconut. Add candied eggs to the top of the cake.
- Press chocolate easter bunnies to the outside of the cake. The frosting will act as glue and hold the chocolate bunnies in place. You can add various Easter themed shapes and candies to the cake.
- Refrigerate for at least 2 hours until ready to serve.
This post was originally published April 2020 and republished with updated photos, recipe notes, and new content January 2023.
Did You Make This?
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For God so loved the world he gave his only begotten son, that whoever believes in him shall not perish, but have eternal life.
John 3:16
Remember…Jesus ❤️’s you!