Baked Easter Lamb Shaped Carrot Cake with Cream Cheese Frosting

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A moist carrot cake baked in a lamb mold, finished with a tangy cream cheese frosting perfect for Easter celebrations. This american-inspired easter ready in about 70 minutes layers all-purpose flour, baking powder, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 1/2 tsp vanilla extract
• 2 cups grated carrots
• 1/2 cup chopped walnuts
• 8 oz cream cheese
• 1/2 cup softened unsalted butter
• 3 cups powdered sugar
• 1 tbsp lemon juice
• 1 tbsp milk

Instructions

1. Step 1: Preheat your oven to 375°F and grease a 3D lamb-shaped cake pan thoroughly with 2 tbsp butter or non-stick spray.
2. Step 2: In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/2 tsp salt until evenly combined.
3. Step 3: In another bowl, beat 1 cup granulated sugar, 1/2 cup packed light brown sugar, and 3/4 cup vegetable oil until smooth. Add 3 large eggs, one at a time, beating well after each addition, then stir in 1 1/2 tsp vanilla extract.
4. Step 4: Gradually fold the dry ingredients into the wet mixture. Then fold in 2 cups grated carrots and 1/2 cup chopped walnuts until evenly dispersed.
5. Step 5: Pour the batter into the prepared lamb mold, smoothing the top with a spatula, and bake for 40 minutes or until a toothpick inserted in the thickest part comes out clean. Let cool in the pan for 15 minutes before unmolding onto a wire rack to cool completely.
6. Step 6: To make the frosting, beat 8 oz cream cheese with 1/2 cup softened unsalted butter until creamy. Gradually add 3 cups powdered sugar, then mix in 1 tbsp lemon juice and 1 tbsp milk until smooth and spreadable.
7. Step 7: Once the cake is fully cooled, carefully spread the cream cheese frosting all over the lamb-shaped cake, smoothing with a spatula. Decorate with additional chopped walnuts or small edible flowers if desired.