Farm carrot cake with Easter eggs



Ingredients 22
Servings
Time 30 min
  • large eggs
  • 750
    ml
    sugar
  • 5
    ml
    vanilla essence
  • 560
    ml
    sunflower oil
  • 750
    ml
    cake flour
  • 7
    ml
    baking powder
  • 15
    ml
    bicarbonate of soda
  • 7
    ml
    salt
  • 7
    ml
    ground cinnamon
  • 7
    ml
    mixed spice
  • 1
    kg
    grated carrots
  • 375
    ml
    roughly chopped pecan nuts
  • 1
    can, crushed pineapple, well drained
  • 10-15
    ml
    chopped fresh rosemary
  • ICING
  • 150
    g
    butter or margarine
  • 230
    g
    cream cheese
  • 500
    g
    icing sugar
  • 7
    ml
    finely chopped mint
  • TO FINISH
  • selection of white and coloured Easter eggs
  • fresh mint, rosemary and lavender sprigs
 

Method

55 min
 

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.

 

Read more on: carrot cake  |  cake  |  carrot
 

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