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Easter Carrot Cake Recipe

  • Prep Time: 60 minutes
  • Cook Time: 55 minutes
  • Servings: 12
  • Course: Dessert

The traditional carrot cake is an Easter must have dessert. Learn how easy it is to make carrot cake without sticking to the pan. Super cute and so simple, this treat is perfect for every bunny!

Reynolds Kitchen Tips

Reynolds Kitchens tip

Bake in a Non-Stick Reynolds® Cake Pan with Lid and Carrier for easy release and transport.

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Ingredients

  • 1 Reynolds® 13x9 Cake Bakeware Pan with Lid and Carrier
  • 3 1/3 cups of all-purpose flour
  • 8 grated medium sized carrots
  • 2 teaspoons of baking soda
  • 2 teaspoons of baking powder
  • 1 1/2 teaspoons of cinnamon
  • ½ teaspoon of nutmeg
  • pinch of salt
  • 1 3/4 cups of sugar
  • 1/2 cup of light brown sugar
  • 4 eggs
  • 1 cup of plain yogurt
  • 1 cup of vegetable oil

Buttercream Frosting

  • 1/2 cup of unsalted butter
  • 4 ounces of softened cream cheese
  • 3 cups of sifted powdered sugar
  • 1/2 teaspoon of vanilla extract
  • 2 tablespoons of milk

Directions

Step 1

PREHEAT the oven to 375°

Step 2

In a large bowl whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt and set aside. Once combined add in the shredded carrots and toss until the carrots are coated. Set the bowl aside.

Step 3

In a separate large bowl whisk together the eggs and yogurt, followed by whisking in the sugars and vegetable oil. Once combined fold the mixture into the large flour bowl until just combined.

Step 4

Next, pour the carrot cake batter into a 13x9 Reynolds® Bakeware pan and bake in the oven for 40 minutes. After cooking for 40 minutes on 375° turn the heat down to 325° and bake for 15 minutes. Once it is done cooking remove the pan from the oven and completely cool on a rack.

Step 5

Butter Cream Frosting: In a standing mixer with the paddle attachment, whip the butter until it becomes light and fluffy. Next, add in the powdered sugar and whip until the butter and sugar are completely combined. Next, add in the vanilla and milk and mix until combined.

Step 6

Ice the carrot cake with the buttercream and serve.

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