Easter Bunny Carrot Cake

A moist and delicious carrot cake recipe that is easy to make and your family will love. There is a secret ingredient that makes it so moist and rich.

Course Dessert

Cuisine American

Keyword Apple Dutch Baby Pancake, Cake, Cake Recipe, Carrot Cake, Dessert, Dessert Recipe

Prep Time 35

Cook Time 50

Total Time 1 25

Servings servings

Calories 415kcal

Equipment

2 9-inch round pans

Ingredients

Cake Batter

3 cups carrots shredded
2 cups sugar
1½ cups vegetable oil
2 cups flour
8 oz cream cheese room temperature
4 eggs
1 tsp salt
1 tsp cinnamon
2 tsp baking soda
1 tsp vanilla extract

Frosting

¼ cup butter room temperature
8 oz cream cheese room temperature
1 lb powdered sugar
2 tbsp milk
1 tsp vanilla extract

Instructions

Cake

Preheat oven to 350°
Prepare cake 9" x 13" x 2" pans or 2 - 8" round cake pans. Grease the bottom and sides of both pans. Then place parchment paper (cut to size) on the bottom. Then grease it again and flour the whole inside of the pans.
Place wire whisk on a Kitchen Aid mixer. Beat together the cream cheese and sugar until smooth. Add carrots and beat them together.
Next, add eggs and beat until smooth. Now, alternate adding the flour and oil to the cake batter.
Add salt, cinnamon, baking soda, vanilla, and nuts to the mixture. Beat well
.Pour batter into prepared pans. Bake at 350° for 45-55 minutes.
The cake is done when a toothpick inserted into the cake center comes out clean.
Cool pans on a baking rack for 15 minutes.
Then turn the cake pans over and place the cake on the cooling racks. Remove the parchment from the bottom.

Frosting

Cream together the room temperature butter and cream cheese.
Add sugar, milk, and vanilla. Beat until smooth. Spread on cooled cake.

Nutrition