Easter carrot cake recipe - recipe
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Prepare
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Serves
16 -
Cook
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Skill
Easy
Ingredients
For the cake
- 500 g Carrot(s) peeled, coarsely grated
- 80 g Dessicated coconut unsweetened
- 100 g Pecan nuts roughly chopped
- 130 g Raisins
- 280 ml Olive oil
- 230 g Unrefined golden caster sugar
- 150 g Unrefined light muscovado sugar
- 330 g Plain wholemeal flour
- 2½ tsp Cinnamon ground
- 2 tsp Baking powder
- 1 tsp Bicarbonate of soda
- 1 tsp Salt
- 4 Egg(s) (free range) large
For the icing
- 200 g Butter (unsalted) softened
- 200 g Cream cheese
- 200 g Unrefined golden icing sugar
- Mini chocolate eggs for decoration
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1
Preheat the oven to 190°C (170°C fan, gas mark 5). Line a 25cm round cake tin with baking parchment.
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2
In a bowl mix the grated carrot with the desiccated coconut, pecans and raisins.
For this step you'll need:
- 500g Carrot(s) peeled, coarsely grated
- 80g Dessicated coconut unsweetened
- 100g Pecan nuts roughly chopped
- 130g Raisins
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3
In another large bowl beat the oil together with the sugars with an electric whisk.
For this step you'll need:
- 280ml Olive oil
- 230g Unrefined golden caster sugar
- 150g Unrefined light muscovado sugar
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4
Whisk in the flour, cinnamon, baking powder, bicarbonate of soda and salt until it resembles wet sand, try not to overmix.
For this step you'll need:
- 330g Plain wholemeal flour
- 2tsp Baking powder
- 1tsp Bicarbonate of soda
- 1tsp Salt
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5
Beat the eggs in one at a time, and then fold in the carrot mixture until thoroughly mixed.
For this step you'll need:
- 4 Egg(s) (free range) large
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6
Place in the tin and level the surface using a spatula and bake in the oven for 1 hour or until a skewer comes out clean when removed from the centre of the cake. Allow to cool in the tin on a cooling rack.
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7
For the icing beat together the butter and the cream cheese until smooth. Sift in the icing sugar and beat until thoroughly mixed, and chill until needed.
For this step you'll need:
- 200g Butter (unsalted) softened
- 200g Cream cheese
- 200g Unrefined golden icing sugar
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8
Turn the cake out onto a stand or large plate and spread the icing evenly over the whole of the cake using a palette knife and decorate with Easter decorations of your choosing.