Chef John Folse's Easter Carrot Cake

COMMENT: With spring gardens blooming around Easter time every year, you always find carrot cake on restaurant menus. Here we have a super moist version of this traditional Easter time recipe.


  • 3 cups grated carrots
  • 2 cups sugar
  • 1½ cups vegetable oil
  • 4 eggs
  • 2 cups all purpose flour
  • 3 tsps baking flour
  • 3 tsps baking soda
  • 1 tsp salt
  • 2 tsps cinnamon
  • 1 tbsp vanilla
  • 1 cup chopped pecans
  • 1 (20-ounce) can crushed pineapple
  • 1 cup sugar
  • 2½ tbsps corn starch


Preheat oven to 350 degrees F. Oil and flour four 9-inch cake pans. Set aside. In a large mixing bowl, cream sugar and oil until well blended. Add eggs, one at a time, whipping after each addition. In a separate bowl, combine flour, baking powder, soda, salt and cinnamon. Add a little at a time into the egg mixture, blending well until all is incorporated. Fold in the vanilla, pecans and grated carrots. Once all is well blended, pour evenly into the 4 cake pans. Bake 30-40 minutes or until cake tester comes out clean. Remove and allow to cool. While cake it baking, make filling by combining pineapple, sugar and corn starch. Bring to a low boil over medium-high heat, stirring constantly for 5 minutes. Once mixture thickens, remove from heat and allow filling to cool. Remove cakes from baking pans and spread pineapple filling between layers. Ice with cream cheese frosting below and serve.


  • 3½ cups confectioners' sugar
  • 1 (8-ounce) package cream cheese
  • ½ cup butter, softened
  • 1¼ tsps vanilla extract


In a medium bowl, combine confectioner's sugar, cream cheese, butter and vanilla. Beat until smooth.

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