Southern Carrot Cake

Easter is one of my favorite holidays. There’s just something about all of the pretty pastel colors, the dying of Easter eggs, the family getting together – everything about it makes me so happy! The most important part of any Easter get together – besides remembering what the day is really about – is the food! I am the dessert queen. At any family get together or event we go to I’m always the one to bring the dessert. At Easter I always bring Carrot Cake or Coconut Cake. This is a very simple recipe, it starts from a box mix but no one will know and everyone will be asking for your recipe.

Southern Carrot Cake

Course Dessert
Cuisine American
Servings 14 people
Author Jennifer Grooms


  • 1 yellow cake mix
  • 2 cups grated carrots
  • ½ cup water
  • 3 eggs slightly beaten
  • ½ cup vegetable oil
  • ¼ cup sultanas or raisins
  • ½ cup crushed pineapple do not drain
  • teaspoons ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg

Cream Cheese Frosting

  • 1 package 8 oz cream cheese, at room temperature
  • 8 Tbsp 1 stick butter, at room temperature
  • cup confectioners’ sugar sifted
  • 1 tsp pure vanilla extract


  1. Grease and flour two 8-inch cake pans and preheat the oven to 180C/350F
  2. In the bowl of a stand mixer (or any big bowl if you’re using a spoon) add all the ingredients and beat at low speed just until everything is wet, then raise the speed to medium and beat for another 2 minutes.
  3. Divide the batter into the two prepared pans and place in the oven for 35-40 minutes.
  4. When a toothpick comes out clean, remove from oven and let stand for 5 minutes.
  5. Run a knife around the edge of the pan and place the layers on a rack to cool while you make the cream cheese frosting.
  6. Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the confectioners’ sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the vanilla, then increase the mixer speed to medium and blend the frosting until fluffy about a minute.
  7. Place the first layer on a serving plate and evenly coat the top of the cake with frosting. Place the next layer upside down on top of first layer and press gently but firmly into place. Coat the top and all sides of the cake evenly with the remainder of the frosting. 

  8. Refrigerate the cake until ready to serve then slice and enjoy!

Recipe Notes

Decorate to make pretty with candied carrots or how you want adding some chopped pecans to top and sides of cake makes for pretty presentation.

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