Light Spring Carrot Cake

Name: Light Spring Carrot Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups grated carrots; 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup vegetable oil; 3 large eggs; 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp cinnamon; 1/4 tsp nutmeg; 1/4 tsp salt; 1/2 cup crushed pineapple, drained; 1/2 cup chopped walnuts (optional); 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract; Zest of 1 orange (optional)

Highlighted under: Simple Baking Collection

I absolutely love baking this Light Spring Carrot Cake during the transition from winter to spring. The combination of freshly grated carrots and zesty flavors creates a delightful treat that feels both light and indulgent. I often serve it at family gatherings or enjoy it as an afternoon snack with tea. The best part? It’s surprisingly easy to make and showcases the beauty of fresh, seasonal ingredients, making every bite feel like a celebration of springtime.

Created by

Serena Whitaker

Last updated on 2026-02-24T06:09:36.504Z

Baking this Light Spring Carrot Cake has become a cherished routine for me as the days grow warmer. I’ve always found that using freshly grated carrots enhances the cake’s moisture, and it beautifully complements the warm spices. My secret is to let the batter sit for a few minutes before pouring it into the baking pan, allowing all the flavors to meld together.

This method ensures a tender crumb and a cake that remains fluffy even after a couple of days. To enhance the flavors further, I often add a hint of crushed pineapple, which adds both sweetness and a subtle tang that brightens the cake perfectly. It’s a treat that never disappoints!

Why You'll Love This Recipe
A moist and tender texture that pleases every palate
A burst of flavor from zesty citrus and warming spices
Perfectly balanced sweetness making it great for all occasions

Understanding the Ingredients

The beauty of the Light Spring Carrot Cake lies in its core ingredients, starting with freshly grated carrots. Carrots not only add natural sweetness but also create moisture that contributes to the cake's tender texture. For the best results, use finely grated carrots so they integrate smoothly into the batter. If you’d like a unique twist, consider swapping regular carrots for rainbow carrots to add beautiful color.

Crushed pineapple may seem like an unusual addition, but it plays a crucial role in enhancing both moisture and flavor. The natural sugars from the pineapple balance the spices, ensuring the cake isn’t overly sweet. Be sure to drain the pineapple well to avoid excess liquid, which could affect the baking process. If pineapple isn’t to your taste, you could substitute it with unsweetened applesauce for a similar texture.

Frosting Finesse

The cream cheese frosting is what truly elevates the Light Spring Carrot Cake. It should be fluffy and spreadable, with just the right balance of sweetness. To achieve this texture, ensure that both the cream cheese and butter are softened to room temperature before mixing. This will help create a smooth blend that doesn’t require excessive mixing, preventing the frosting from becoming too airy.

Adding optional orange zest to the frosting not only brightens the flavor but also enhances the overall aesthetic with pops of color. If you're looking to make the frosting a bit lighter, feel free to add a splash of milk to achieve your desired consistency. Just be cautious with the quantity—start with a teaspoon at a time to avoid making the frosting too loose.

Ingredients

For the Cake

2 cups grated carrots
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup vegetable oil
3 large eggs
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts (optional)

For the Cream Cheese Frosting

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
Zest of 1 orange (optional)

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

Mix Wet Ingredients

In a large bowl, beat together the eggs and sugar until light and fluffy. Gradually add the vegetable oil and mix well.

Combine Dry Ingredients

In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Incorporate Carrots and Pineapple

Fold the grated carrots, crushed pineapple, and dry ingredients into the wet mixture until just combined.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Frost

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled, make the cream cheese frosting by beating the cream cheese and butter together, then gradually adding the powdered sugar and vanilla. Frost the cake evenly and top with orange zest if desired.

Pro Tips

For best results, use fresh carrots and crush your pineapple finely. You can also add raisins or coconut for additional texture and flavor.

Storing Leftovers

If you have any leftover cake, store it in an airtight container at room temperature for up to three days. For longer storage, wrap individual slices in plastic wrap and place them in the freezer, where they can last up to three months. When you're ready to enjoy the cake again, simply let it thaw in the refrigerator overnight for the best texture and flavor retention.

I recommend avoiding frosting on the cake if you plan to freeze it, as this can alter the texture of the cream cheese frosting. Instead, freeze the cake layers separately and frost them fresh before serving to achieve that delightful creamy topping.

Variations and Serving Suggestions

This Light Spring Carrot Cake is a versatile base, and there are numerous variations to explore. You can add raisins or coconut for extra texture and flavor. If you enjoy a nutty crunch, incorporate toasted almonds in place of walnuts, or leave the nuts out altogether for a nut-free version suitable for gatherings with dietary restrictions.

For serving, I love to pair this cake with a cup of herbal tea or a light coffee. Garnishing with a sprinkle of additional orange zest or a few edible flowers not only enhances the decor but can also impress guests when serving at gatherings.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for a healthier option, though the texture may be denser.

→ How do I store leftover cake?

Store any leftover cake in an airtight container in the fridge for up to 3 days.

→ Can I make this cake ahead of time?

Absolutely! The cake can be baked a day in advance. Just frost it right before serving for the best flavor.

→ What other nuts can I use in this recipe?

You can substitute walnuts with pecans or even omit nuts altogether if you prefer a nut-free cake.