Festive Easter Carrot Cake!

So this Easter I decided to step it up and make a cake! I always had this amazing carrot cake recipe and what better time to make it than Easter! You know, carrots… bunnies… Easter… theres a link somewhere in there right?! I modelled this cake after one I saw in Pinterest, just changing the cake base to carrot instead of vanilla! This is a time consuming project so if you’re free this Easter weekend, this is the perfect thing to make! All you’ll need is:



  • 2 cups all purpose flour
  • 2 cups sugar
  • 2 tsp cinnamon
  • 1/2 tsp cardamom (optional)
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 2 cup grated carrots
  • 1  14oz can crushed pineapple
  • 3/4 cup buttermilk
  • 3 eggs
  • 1 1/2 cup vegetable oil
  • 1 tsp vanilla


Preheat your oven to 350 degrees fahrenheit.

Butter and flour 2 9″ cake pans and line them with parchment. Grate your carrots in a large mixing bowl with your drained crushed pineapple. Mix your carrot and pineapple mixture with all of your wet ingredients: buttermilk, eggs, vegetable oil and vanilla. In a separate bowl sift together your dry ingredients: all purpose flour, sugar, cinnamon, cardamom, baking soda and salt.  Mix thoroughly with a whisk and make sure every thing is evenly distributed (better to mix well before it makes contact with wet ingredients, the more you stir when everything is wet, the tougher your dough will get). Incorporate your dry ingredients into your wet ingredients and mix until just combined. Pour your batter in your prepared cake pans evenly! Bake in the middle rack of your oven for 30 minutes. While the cakes are in the oven I like to make my cream cheese frosting!


  • 1  8oz package of soft cream cheese
  • 1 cup soft butter
  • 4 cups of confectioners sugar
  • 1 tsp vanilla paste
  • yellow food colour gel


Whip together your butter and cream cheese in a stand mixer with the paddle attachment for 4 minutes. Your goal is a soft fluffy consistency. When you believe you have the right consistency add your sifted confectioners sugar and stir on low for 2 minutes gradually increasing the speed to high. Now whip your icing high for another 4 minutes to make sure you have an airy frosting! If your frosting is too thick or hard to spread, feel free to add 1-2 tablespoons of milk and mix for another few minutes until creamy. I took out about 1/4 of the icing for the inner layers of my cake and left the remainder in the mixer. Now add a few drops of yellow food gel and vanilla and mix till combined.


Poke the centre of the cake with a toothpick and if it comes out clean you’re all set. Let the cakes cool in the pan for 10 minutes and transfer them to a cooling rack. A tip is to never ice or cut your cake when its warm, the icing will just melt off and the cakes will be too soft to cut cleanly. Patience is key! When your cake is fully cooled, I like to trip off the top with a serrated bread knife so you have an even surface to work with. Ice your cake and decorate however you desire! I put a pattern on mine with Cadbury Mini Eggs, I thought it turned out pretty good!



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