Easter Carrot Cake
Three tiered carrot cake especially for Easter, decorated with paper cutouts and chocolate mini eggs. Simple and easy to make, bake and decorate.
8 slices
20 minutes
30 minutes
180ºC
Ingredients
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375g brown flour- sifted
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185g soft brown sugar
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250ml vegetable oil
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125ml golden syrup
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4 large eggs or 5 small
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2 flat tsp bicarbonate of soda
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2 tsp cinnamon powder
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50g raisins
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50g walnuts
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4 large carrots- peeled and grated
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Cream cheese icing
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300g cream cheese
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125g butter- softened
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125g icing sugar- lump free
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1 tsp vanilla essence
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Decoration
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Peter Rabbit paper cutouts- commercial
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Mini chocolate Easter eggs- commercial
Instructions
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Prepare cake tins:
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01 Line all 3 tin bases with non-stick baking paper.
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Make cake batter:
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02 In a large mixing bowl add oil, sugar, syrup and eggs. Whisk together well. Add vanilla essence. Add flour, cinnamon, bicarbonate of soda, raisins and walnuts. Beat quickly together until smooth. The mixture will be heavy and thick. Fold in the grated carrot.
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Fill tins:
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03 Divide the cake batter into 3 and spoon the mixture into a non stick prepared baking tins.
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Bake:
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04 Place all 3 in the oven and bake until firm to the touch. Cool in the tins.
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Prepare cream cheese icing:
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05 In a bowl blend all ingredients together until smooth.
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Assemble cake:
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06 When the cakes are cold, assemble on a cake board, fill and smother in layers with the cream cheese icing.
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Decorate:
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07 Attractively place the Peter Rabbit cut outs on the top of the cake and add chocolate eggs.
Notes
Try to use a quality vegetable oil for this recipe. Do not use olive oil as the flavour is too strong. This cake can also be made as an apple cake; just substitute the carrot with raw grated apples.
