Looking for the perfect spring dessert? This 2-tier carrot cake recipe for spring is a family favorite, with moist, spiced layers and a tangy cream cheese frosting that’s simply irresistible. A rustic nutmeg-dusted finish makes it a stunning centerpiece for Easter or any gathering!
Course Dessert
Cuisine American
Keyword cake, easter
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 12slices
Ingredients
For the Cake:
2c.all-purpose flour250g
2 ½tspbaking powder
1 ¼tspbaking soda
1Tbspground cinnamon
½tspground nutmeg
¼tspsalt
1 ½c.granulated sugar300g
1c.unsalted butter, softened226g
4large eggs
2½c.finely grated carrots275g
1tspvanilla extract
For the Frosting:
16ozcream cheese450g, softened
½c.unsalted butter113g, softened
4c.powdered sugar480g, sifted
2tspvanilla extract
pinch of salt
1-2Tbspheavy cream15-30g, if needed
Instructions
For the Cake:
Preheat oven to 350°F (175°C). Line two 8- or 9-inch round pans with parchment circles; brush sides with homemade pan release.
Grate carrots; toss with 1 Tbsp flour if using a food processor.
Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside
In a large bowl, cream the butter and sugar. Add eggs one at a time, then vanilla.
Combine wet and dry ingredients; fold in carrots.
Divide batter between pans. Bake 25-30 min, or until a toothpick is clean. Cool 10 min in pans, then on a rack.
For the Frosting:
Beat cream cheese and butter. Add powdered sugar, vanilla, and pinch of salt; beat until fluffy. Add cream if needed.
Level cakes. Frost first layer, stack second, frost all over. Decorate with spoon swipes and nutmeg.
Chill 30 min, then serve.
Notes
Tips: Don’t overmix batter. Use toothpick test to ensure it’s fully baked. Storage: Fridge: 5 days. Freezer: 3 months (unfrosted).
Want to Make a 9X13 Instead: Adjust bake time to 35-40 minutes and half the frosting.