For the cake:
- 175g brown sugar
- 175ml oil/melted butter
- 3 eggs
- 3 medium sized carrots
- 1 orange
- 175g self raising flour
- 1 tsp bicarbonate of soda
- 1 tsp cinnamon
- 100g butter – soft!
- 200g cream cheese (full fat)
- 1 tsp vanila
- 400g icing sugar
EASTER CARROT CAKE
Prep time: 20 mins. Bake time: 40-25 mins
So if I’m honest, the only Easter-y thing about this is the decoration. Other than that it’s just a carrot cake. But it’s Easter. So we need cake.
Preheat the oven to 160C.
Combine the butter/oil & sugar together – whisk in the eggs 1 at a time.
Grate the carrots and zest the orange & add to the mix and stir all together.
Combine the flour, bicarb & cinnamon & fold in to the mix until fully combined.
Prepare a cake tin lined with baking paper (I like to use a loose base tin).
Pour in the mix and bake for 40-45 mins until a skewer comes out clean.
Allow to cool fully – then slice in half through the middle (alternatively, cook in 2 smaller cake tins and adjust cooking time to 25-30 mins).
Make the cream cheese frosting by whisking the butter & cream cheese together until creamy, using an electric whisk or stand up mixer. Add the vanilla. Start to add the icing sugar slowly with the mixer speed on low, until it’s all combined & fluffy!
Use the icing to fill & top the cake – decorate with any easter chocolate you wish!