Name: Farm carrot cake with Easter eggs
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: serving
Cuisine: Baking
Ingredients: eggs large; 750 ml sugar; 5 ml Vanilla essence; 560 ml sunflower oil; 750 ml flour cake; 7 ml Baking powder; 15 ml Bicarbonate of soda; 7 ml salt; 7 ml cinnamon ground; 7 ml mixed spice ground; 1 kg carrots grated; 375 ml pecan nuts roughly chopped; 1 can crushed pineapple well drained; 10-15 ml fresh rosemary chopped; 150 g butter or margerine; 230 g cream cheese; 500 g icing sugar; 7 ml fresh mint finely chopped; easter eggs selection; fresh mint, rosemary and lavender sprigs

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Ingredients (20)

	eggs — large
750 ml	sugar
5 ml	Vanilla essence
560 ml	sunflower oil
750 ml	flour — cake
7 ml	Baking powder
15 ml	Bicarbonate of soda
7 ml	salt
7 ml	cinnamon — ground
7 ml	mixed spice — ground
1 kg	carrots — grated
375 ml	pecan nuts — roughly chopped
1	can crushed pineapple — well drained
10-15 ml	fresh rosemary — chopped

ICING

150 g	butter — or margerine
230 g	cream cheese
500 g	icing sugar
7 ml	fresh mint — finely chopped

TO FINISH

	easter eggs — selection
	fresh mint, rosemary and lavender sprigs

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Method:

Preheat the oven to 180 °C.

Grease three loose-bottom cake tins, each 26 cm in diameter, with nonstick spray and line the bottoms with baking paper.

1. Whisk together the eggs, sugar and vanilla essence and gradually add the oil.

2. Sift together the flour, baking powder, bicarbonate of soda, salt and spices and add to the egg mixture. Fold in the carrots, nuts, pineapple and rosemary.

3. Divide the batter between the tins, spreading evenly. Bake for 55 minutes or until a skewer inserted in the middle comes out clean. Turn out and allow to cool.

4. Icing Beat the butter or margarine until creamy and fold in

the cream cheese. Add the icing sugar and beat until blended. Fold in the mint.

5. To finish Spread each cake layer with a little icing and stack them on top of one another. Spread the remaining icing on top and decorate with the Easter eggs and fresh herb sprigs.