10 Classic Carrot Cake Recipes For Easter Celebrations

Easter calls for something special on your dessert table. These classic carrot cake recipes bring together the perfect blend of warm spices, tender crumb, and rich cream cheese frosting.

From traditional family favorites to modern twists, each recipe delivers that moist, flavorful cake everyone remembers from childhood celebrations.

01. Ultimate Moist Carrot Cake

This top-rated carrot cake combines raisins, pineapple, coconut, and walnuts for incredible flavor. The secret to its amazing moisture lies in properly prepared carrots and perfect ingredient balance.

Ingredients: 2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons cinnamon, 1 teaspoon salt, 4 large eggs, 1½ cups sugar, 1¼ cups vegetable oil, 3 cups grated carrots, 1 cup crushed pineapple (drained), 1 cup sweetened coconut flakes, 1 cup chopped walnuts, ½ cup raisins.

How To Make Ultimate Moist Carrot Cake

1. Preheat your oven to 350°F and grease two 9-inch round pans. Grate carrots finely using the small holes on your box grater, then strain them in a colander for 10 minutes to remove excess moisture for the best texture.

2. Whisk together flour, baking soda, cinnamon, and salt in a large bowl. In another bowl, beat eggs with sugar until light and fluffy, about 3 minutes, then gradually add oil while mixing continuously.

3. Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. Gently stir in the strained carrots, drained pineapple, coconut, walnuts, and raisins until evenly distributed throughout the batter.

4. Divide batter between prepared pans and bake for 35-40 minutes until a toothpick inserted in center comes out with just a few moist crumbs. Cool completely before frosting with cream cheese icing.

02. Tropical Coconut Oil Carrot Cake

Chef John’s updated version uses coconut oil and crushed pineapple for incredible moisture. This tropical twist creates an exceptionally tender crumb with subtle coconut flavor throughout.

Ingredients: 2 cups flour, 2 teaspoons baking powder, 1½ teaspoons cinnamon, 1 teaspoon salt, ½ teaspoon nutmeg, 4 eggs, 1¾ cups brown sugar, 1 cup melted coconut oil, 3 cups finely grated carrots, 1 cup crushed pineapple with juice, 1 teaspoon vanilla extract.

How To Make Tropical Coconut Oil Carrot Cake

1. Heat oven to 350°F and prepare a 9×13 inch pan with butter and flour. Melt coconut oil gently and let it cool slightly while you prepare the other ingredients for the best mixing results.

2. Combine all dry ingredients in a large mixing bowl, whisking thoroughly to eliminate any lumps. In a separate bowl, beat eggs with brown sugar until well combined and slightly lighter in color.

3. Slowly drizzle the cooled coconut oil into the egg mixture while whisking constantly to prevent the eggs from cooking. Add vanilla extract and mix well before combining with dry ingredients.

4. Fold in grated carrots and crushed pineapple with its juice, which adds extra moisture and tropical flavor. Pour into prepared pan and bake 45-50 minutes until golden brown and pulling slightly from edges.

5. Cool completely in the pan before frosting. The coconut oil creates an incredibly moist texture that gets even better the next day.

03. Three-Generation Family Carrot Cake

This old-fashioned recipe features crushed pineapple, coconut, and walnuts with a warm buttermilk glaze. Three generations have perfected this incredibly moist and flavorful family treasure.

Ingredients: 2 cups flour, 2 teaspoons baking soda, 2 teaspoons cinnamon, 1 teaspoon salt, 4 eggs, 2 cups sugar, 1½ cups oil, 3 cups grated carrots, 1 cup crushed pineapple (drained), 1 cup flaked coconut, 1 cup chopped walnuts, ½ cup buttermilk, ¼ cup butter, ½ cup brown sugar.

How To Make Three-Generation Family Carrot Cake

1. Preheat oven to 350°F and grease a bundt pan thoroughly. Mix flour, baking soda, cinnamon, and salt in a large bowl, making sure spices are evenly distributed throughout the flour mixture.

2. Beat eggs in a separate large bowl until frothy, then gradually add sugar while continuing to beat. Slowly pour in oil while mixing to create a smooth, well-combined base for your cake.

3. Add dry ingredients to wet ingredients alternately with small amounts of liquid, beginning and ending with flour mixture. Fold in carrots, drained pineapple, coconut, and walnuts until just combined.

4. Pour batter into prepared bundt pan and bake 60-70 minutes until toothpick comes out clean. While cake bakes, prepare glaze by heating buttermilk, butter, and brown sugar until smooth.

5. Remove cake from oven and immediately poke holes all over with a skewer. Pour warm glaze slowly over hot cake, allowing it to soak in completely for maximum moisture and flavor.

04. Simple Classic Carrot Cake

Our most popular carrot cake recipe with over 7,000 ratings keeps things simple. No pineapple, raisins, or coconut here—just perfectly spiced cake with crunchy pecans for texture.

Ingredients: 2 cups flour, 2 teaspoons baking soda, 2 teaspoons cinnamon, 1 teaspoon salt, 4 eggs, 1¾ cups sugar, 1¼ cups vegetable oil, 3 cups finely grated carrots, 1 cup chopped pecans.

How To Make Simple Classic Carrot Cake

1. Set oven to 350°F and prepare two 9-inch round pans with cooking spray and light flour dusting. This no-frills approach focuses on perfecting the basic carrot cake flavors without distractions.

2. Whisk together flour, baking soda, cinnamon, and salt until completely combined. The key to this recipe’s success lies in getting the spice distribution absolutely perfect throughout the flour.

3. In a large mixing bowl, beat eggs thoroughly before gradually adding sugar. Continue beating until mixture becomes lighter in color, then slowly stream in oil while mixing constantly for smooth incorporation.

4. Add dry ingredients to wet ingredients in three additions, mixing just until flour disappears after each addition. Overmixing creates tough cake, so stop as soon as ingredients are combined.

5. Gently fold in grated carrots and chopped pecans, distributing them evenly throughout the batter. Divide between prepared pans and bake 30-35 minutes until centers spring back when lightly touched.

6. Cool layers completely on wire racks before removing from pans. This simple version showcases pure carrot cake flavor and pairs beautifully with classic cream cheese frosting.

05. Garden Fresh Carrot-Zucchini Cake

This unique twist combines carrots and zucchini for incredible moisture and subtle flavor complexity. The vegetables work together to create an exceptionally tender crumb without overwhelming sweetness.

Ingredients: 1½ cups flour, 1 cup sugar, ½ cup brown sugar, ½ cup oil, 2 eggs, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon salt, 1 cup grated carrots, 1 cup grated zucchini, ½ cup chopped walnuts.

How To Make Garden Fresh Carrot-Zucchini Cake

1. Preheat oven to 350°F and grease a 9×13 pan. Grate both carrots and zucchini using the large holes of your grater, keeping them separate initially to ensure even distribution in the final batter.

2. Combine flour, baking soda, cinnamon, and salt in a medium bowl. The combination of vegetables creates natural moisture, so this recipe uses less oil than traditional carrot cakes.

3. Beat both sugars with oil in a large bowl until well mixed, then add eggs one at a time, beating well after each addition. This creates the foundation for the cake’s tender texture.

4. Add dry ingredients to wet mixture, stirring just until combined. Fold in grated carrots, zucchini, and walnuts, mixing gently to distribute vegetables evenly without overworking the batter.

5. Pour into prepared pan and bake 35-40 minutes until golden brown and toothpick inserted in center comes out clean. The zucchini adds incredible moisture while the carrots provide classic flavor.

06. Gluten-Free Family Favorite Carrot Cake

Twenty years of perfection went into this simple gluten-free carrot cake. Carrots, applesauce, nutmeg, and cinnamon create amazing flavor that nobody will guess is gluten-free.

Ingredients: 2 cups gluten-free all-purpose flour, 2 teaspoons baking soda, 2 teaspoons cinnamon, ½ teaspoon nutmeg, 1 teaspoon salt, 4 eggs, 1½ cups sugar, 1 cup oil, ½ cup applesauce, 3 cups grated carrots, 1 teaspoon vanilla.

How To Make Gluten-Free Family Favorite Carrot Cake

1. Heat oven to 350°F and prepare two 8-inch round pans with gluten-free cooking spray. Make sure your gluten-free flour blend contains xanthan gum for the best texture and structure.

2. Whisk gluten-free flour with baking soda, cinnamon, nutmeg, and salt until completely combined. Gluten-free flours need thorough mixing to prevent any lumps or uneven distribution of ingredients.

3. Beat eggs with sugar in a large bowl until light and fluffy, about 4 minutes. Gradually add oil and applesauce while continuing to beat, creating a smooth, well-emulsified mixture.

4. Add vanilla extract, then fold in dry ingredients just until combined. Gluten-free batters can handle slightly more mixing than regular batters without becoming tough.

5. Gently fold in grated carrots until evenly distributed. The applesauce adds extra moisture that gluten-free cakes often need, while carrots provide natural sweetness and texture.

6. Divide batter between pans and bake 30-35 minutes until centers are set and edges pull slightly away from pan sides. Cool completely before frosting with your favorite cream cheese icing.

07. Sam’s Traditional Buttermilk Carrot Cake

This handed-down family recipe from Sam includes all traditional carrot cake elements plus tangy buttermilk. Over 3,000 home cooks have rated this recipe as their go-to carrot cake.

Ingredients: 2 cups flour, 2 teaspoons baking soda, 2 teaspoons cinnamon, 1 teaspoon salt, 4 eggs, 2 cups sugar, 1¼ cups oil, ½ cup buttermilk, 3 cups grated carrots, 1 cup chopped walnuts, ½ cup raisins, 1 cup crushed pineapple (drained).

How To Make Sam’s Traditional Buttermilk Carrot Cake

1. Preheat oven to 350°F and grease a 9×13 pan or two round layer pans. The buttermilk in this recipe adds subtle tang and helps create an incredibly tender crumb structure.

2. Combine flour, baking soda, cinnamon, and salt in a bowl, whisking to eliminate lumps. Sam’s secret was always ensuring the spices were perfectly distributed throughout the flour mixture.

3. Beat eggs with sugar until light and creamy, then gradually add oil while continuing to mix. The combination of oil and buttermilk creates the perfect moisture balance in this traditional recipe.

4. Add dry ingredients alternately with buttermilk, beginning and ending with flour mixture. Mix just until combined after each addition to maintain the cake’s tender texture.

5. Fold in grated carrots, chopped walnuts, raisins, and well-drained pineapple, distributing add-ins evenly throughout the batter for consistent flavor in every bite.

6. Pour into prepared pan and bake 45-50 minutes for 9×13 pan or 30-35 minutes for layers, until toothpick comes out clean. The buttermilk creates a cake that stays moist for days.

08. Light and Healthy Carrot Cake

This lighter version uses less fat than traditional recipes while maintaining incredible flavor and moisture. You’ll never miss the extra oil with this perfectly balanced, almost-five-star rated cake.

Ingredients: 2 cups flour, 2 teaspoons baking soda, 2 teaspoons cinnamon, 1 teaspoon salt, 3 eggs, 1½ cups sugar, ¾ cup oil, ½ cup applesauce, ¼ cup low-fat buttermilk, 3 cups grated carrots, ½ cup chopped walnuts.

How To Make Light and Healthy Carrot Cake

1. Set oven to 350°F and prepare a 9×13 pan with cooking spray. This lighter version relies on applesauce and buttermilk to replace some of the oil while maintaining moisture.

2. Whisk flour, baking soda, cinnamon, and salt together thoroughly. The key to successful lighter baking is ensuring all dry ingredients are perfectly combined before adding liquids.

3. Beat eggs with sugar until well combined and slightly lighter in color. Gradually add the reduced amount of oil, then mix in applesauce and buttermilk for added moisture and tang.

4. Add dry ingredients to wet mixture, stirring just until flour disappears. Overmixing can make lighter cakes tough, so gentle folding motions work best for incorporating ingredients.

09. Citrus Mandarin Orange Carrot Cake

This light, citrusy carrot cake features mandarin oranges and orange zest instead of pineapple. The fine crumb texture and bright orange flavor create a refreshing twist on traditional carrot cake.

Ingredients: 2 cups flour, 1½ teaspoons baking soda, 2 teaspoons cinnamon, 1 teaspoon salt, 3 eggs, 1¾ cups sugar, 1 cup oil, 2 cups grated carrots, 1 can mandarin oranges (drained), 2 tablespoons orange zest, 1 teaspoon vanilla, ½ cup chopped pecans.

How To Make Citrus Mandarin Orange Carrot Cake

1. Preheat oven to 350°F and grease two 9-inch round pans. Drain mandarin oranges thoroughly and gently pat dry with paper towels to prevent excess moisture in the batter.

2. Combine flour, baking soda, cinnamon, and salt in a medium bowl. Zest your oranges before juicing or using canned mandarins for the brightest, most intense citrus flavor.

3. Beat eggs with sugar until light and fluffy, about 3 minutes. Gradually add oil while continuing to beat, then mix in vanilla and fresh orange zest for aromatic citrus notes.

4. Add dry ingredients to wet mixture, folding gently just until combined. The key to this cake’s light texture is minimal mixing once flour is added.

5. Carefully fold in grated carrots, drained mandarin orange segments, and chopped pecans. Handle the orange pieces gently to keep them intact for bursts of citrus throughout each slice.

6. Divide batter between prepared pans and bake 28-32 minutes until centers spring back when lightly touched. The mandarin oranges create natural moisture while orange zest provides intense flavor.

10. Plant-Based Vegan Carrot Cake

This vegan carrot cake wins over even non-vegans with incredible texture and flavor. Dried currants provide tangier, bolder taste than raisins while creating the perfect chewy texture throughout.

Ingredients: 2 cups flour, 1½ cups sugar, 2 teaspoons baking soda, 2 teaspoons cinnamon, 1 teaspoon salt, 1½ cups oil, ¾ cup non-dairy milk, 2 tablespoons apple cider vinegar, 3 cups grated carrots, ½ cup dried currants, ½ cup chopped walnuts.

How To Make Plant-Based Vegan Carrot Cake

1. Heat oven to 350°F and prepare a 9×13 pan with oil and flour. Mix non-dairy milk with apple cider vinegar and let sit 5 minutes to create a vegan buttermilk substitute for tang and tenderness.

2. Whisk flour, sugar, baking soda, cinnamon, and salt in a large bowl until completely combined. Vegan baking relies on proper chemical reactions, so thorough mixing of dry ingredients is crucial.

3. Add oil and the curdled milk mixture to dry ingredients, stirring until just combined. Don’t overmix, as this can create a dense texture rather than the light crumb you want.

4. Fold in grated carrots, dried currants, and chopped walnuts until evenly distributed. The currants provide more intense flavor than raisins and add beautiful color contrast throughout the cake.

5. Pour batter into prepared pan and bake 40-45 minutes until toothpick inserted in center comes out with just a few moist crumbs attached. The vinegar and non-dairy milk create amazing lift and moisture.

6. Cool completely before frosting with vegan cream cheese frosting. This cake actually improves in flavor and texture after sitting overnight, making it perfect for advance preparation.

Final Thoughts

These ten carrot cake recipes offer something special for every Easter celebration. From traditional family favorites to modern dietary adaptations, each brings its own delicious twist to this beloved dessert.

Whether you choose the classic approach or experiment with tropical flavors, your Easter table will shine with homemade carrot cake goodness that creates lasting memories.

10 Classic Carrot Cake Recipes for Easter Celebrations