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Easter Carrot Cake
Nothing quite says Easter more than this Easter Carrot Cake recipe. One of the moreish delights of the season, it’s a guaranteed crowd-pleaser – just make sure your family dig in before the Easter bunny does!
Nothing quite says Easter more than this Easter Carrot Cake recipe. One of the moreish delights of the season, it’s a guaranteed crowd-pleaser – just make sure your family dig in before the Easter bunny does!
Prep time
20 minutes
Ready in
1 hour 15 minutes
Servings
12
Difficulty
Hard
Ingredients
Cake
250 g Stork with butter melted
4 large eggs
1 tsp vanilla extract
225 g light brown sugar
200 g carrots coarsely grated
300 g self-raising flour
2 tsp baking powder
1 tsp mixed cake spice
1 tsp ground ginger
Frosting
40 g Stork with butter
100 g cream cheese
175 g icing sugar
To decorate
10 g pistachios chopped
white and pink ready to roll icing
1/2 orange
small handful chives
Instructions
Grease and line the base of an 8" deep sided cake tin.
In a large bowl combine the melted Stork with Butter, eggs, vanilla and brown sugar.
Stir in the grated carrot followed by the flour, baking powder and spices and mix until even.
Transfer to the prepared tin and bake in the oven for 55 minutes until springy to the touch and a skewer when inserted comes away clean. Transfer to a wire rack and allow to cool completely.
To make the frosting beat together the Stork with Butter and cream cheese, add the icing sugar and beat well. Spread over the top of the cake and scatter over the chopped pistachios.
To make the bunny roll a large ball of white ready to roll icing for the body and set into the centre of the frosting. Shape and add 2 small bunny feet and a small ball for the tail. Add the pink pads to the balls of the feet with a little pink ready to roll icing.
Remove the orange peel from ½ an orange and cut into small circles, approx. 1” in diameter. With scissors cut out ¼ of each circle. Add 3-4 chives to the centre of the circle and curve the orange back together to form the carrot top.
