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Big thank you to C&H® Sugar for sponsoring this post! 😊

Hellooo and welcome back!! 💖 Today we are making my all-time *favorite* recipe for carrot cake and I’ll show you how to decorate it to look like an adorable Easter basket filled with robin’s eggs! Not only is this cake soft, moist, tender, and flavorful, but it also makes a fantastic centerpiece for any Easter table.

And in my opinion, one of the secrets to delicious, foolproof carrot cake is having the right ingredients. For this cake, I recommend using C&H® Golden Brown Sugar for that perfect nutty caramel flavor with just a hint of molasses. Or if you’re looking for a deeper molasses flavor to make something rich or savory, C&H® Dark Brown Sugar is the way to go!

If you make this cake, I would LOVE to see it! Be sure to share your recreations by tagging me at @kawaiisweeteats and @CHSugar!

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Print Recipe

Easter Basket Carrot Cake

Servings

Ingredients

Carrot Cake

• 2 ½ cups flour
• 1 ¼ teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon cinnamon
• ½ teaspoon nutmeg
• 1/8 teaspoon cloves
• 1 teaspoon salt
• 4 large eggs
• 1 cup C&H Granulated Sugar
• 1 cup packed C&H® Golden Brown Sugar
• 1 ½ cups vegetable oil
• 4 cups of peeled and grated carrots about 4-5 carrots

Buttercream Frosting

• 1 ½ cups unsalted butter
• 4 ½ cups C&H® Confectioners Sugar
• 1 ½ teaspoon vanilla extract
• ¼ cup milk

Sugar Cookies

• 3 cups flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter
• 1 cup C&H Granulated Sugar
• 2 large eggs
• 2 teaspoons vanilla extract

Royal Icing

• 3 tablespoons meringue powder
• 4 cups C&H® Confectioners Sugar
• 5 tablespoons water
• Gel food color

Servings Ingredients Carrot Cake 2 ½ cups flour 1 ¼ teaspoons baking powder 1 teaspoon baking soda 1 tablespoon cinnamon ½ teaspoon nutmeg 1/8 teaspoon cloves 1 teaspoon salt 4 large eggs 1 cup C&H Granulated Sugar 1 cup packed C&H® Golden Brown Sugar 1 ½ cups vegetable oil 4 cups of peeled and grated carrots about 4-5 carrots Buttercream Frosting 1 ½ cups unsalted butter 4 ½ cups C&H® Confectioners Sugar 1 ½ teaspoon vanilla extract ¼ cup milk Sugar Cookies 3 cups flour ½ teaspoon baking powder ½ teaspoon salt 1 cup unsalted butter 1 cup C&H Granulated Sugar 2 large eggs 2 teaspoons vanilla extract Royal Icing 3 tablespoons meringue powder 4 cups C&H® Confectioners Sugar 5 tablespoons water Gel food color

Instructions

Carrot Cake

1. Preheat the oven to 350°F. Spray three 6” baking pans with cooking spray, then line with parchment paper and lightly spray again.

2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

3. In a separate large bowl, mix together the eggs, granulated sugar, and brown sugar with an electric mixer for 1 minute or until frothy. With the mixer on low speed, slowly pour in the vegetable oil and mix until combined.

4. Fold in the dry ingredients, then mix in the carrots.

5. Divide the batter evenly between the pans and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 10 minutes before turning them out onto a cooling rack. Let cool completely.

Buttercream Frosting

1. Cream together the butter and sugar until light and fluffy. Mix in the vanilla and milk until combined.

Sugar Cookies

1. In a large bowl, whisk together the flour, baking powder, and salt.

2. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, mixing after each addition. Mix in the vanilla.

3. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until the dough comes together and no streaks of flour remain.

4. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least 30 minutes.

5. Preheat the oven to 350°F and line a baking sheet with parchment paper.

6. Roll out one disc of cookie dough onto a floured work surface until 1/4” thick. Cut out cookies, then transfer the cookies to the prepared baking sheet. Re-roll the scraps and repeat with the remaining cookie dough.

7. Bake the cookies for 8-10 minutes or until the edges are lightly golden brown. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Royal Icing

1. In a large bowl, beat the meringue powder, powdered sugar, and water together for 7 minutes. Color as desired.

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