Silver Spoon

Easter Carrot Cake

Easter Carrot Cake

Recipe Submitted By: bakingmad

A decadent carrot cake with a rich, moist texture that all the family will love to eat at the weekend

Preparation Time 20 minutes
Baking Time 1 hour
Portions serves 12-16
Skill Level Easy
Average Rating 4 stars
 

Easter Carrot Cake Ingredients

500 grams Carrots peeled and coarsley grated
80 grams Desiccated coconut unsweetened
100 grams Pecans roughly chopped
130 grams Raisins
280 ml Corn Oil
230 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
150 grams Light Muscovado Sugar (Billington's) Light Muscovado Sugar (Billington's)
330 grams Plain Wholemeal Flour (Allinson) Plain Wholemeal Flour (Allinson)
2.50 tsp Ground Cinnamon
2 tsp Baking Powder
1 tsp Bicarbonate Of Soda
1 tsp Salt
4 Happy Eggs large Happy Eggs
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Additional Ingredients

200 grams Butter unsalted, softened
200 grams Cream Cheese removed from the fridge 1 hour before using
200 grams Golden Icing Sugar (Billington's) Golden Icing Sugar (Billington's)
Easter decorations for the top of the cake
 

This recipe uses

  • Golden Caster Sugar (Billington's)
  • Light Muscovado Sugar (Billington's)
  • Plain Wholemeal Flour (Allinson)
  • Happy Eggs
  • Golden Icing Sugar (Billington's)

How to make Easter Carrot Cake

  • Click on the text to highlight the different stages as you go along,
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  1. Preheat the oven to 170°C fan/ 190°C/ Gas 5. method tip
  2. Line a 25cm round cake tin with baking parchment method tip
  3. In a bowl mix the grated carrot with the desiccated coconut, pecans and raisins
  4. In another large bowl beat the oil together with the Billington’s sugars with an electric whisk
  5. Whisk in the flour, cinnamon, baking powder, bicarbonate of soda and salt until it resembles wet sand, don’t over mix
  6. Beat the eggs in one at a time, and then fold in the carrot mixture until thoroughly mixed.
  7. 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 method tip
  8. For the icing beat together the butter and the cream cheese until smooth
  9. Sift in the icing sugar and beat until thoroughly mixed, and chill until needed.
  10. 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.
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Reviews

Read all reviews (2) | Average rating: 4 stars

"easy to make, and recipe is simple and clear. Can you check steps 5 &6 please"

Bakingmad: "Hi, Updated! Thank you Baking Mad Kitchen"

11-04-2010 | Author: adelah | 3 stars

"I love love love this cake but a word of warning. It is huge so the last time I did it in two seperate 20cms tins. Much better. Freezes really well without the topping. Timing a little less for two smaller cakes. Everybody loves it. Halve the topping ingredients for two smaller ones."

02-04-2013 | Author: | 5 stars

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