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A cake covered in golden buttercream topped with crystallised pansies and a pile of mini eggs in the middle Tried & Tested

Easter carrot cake recipe

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3.167 stars based on 6 ratings

This decadent carrot cake is deliciously rich and moist and perfect for an Easter celebration.

Key Information

  • Prep:
  • Bake:
  • Serves:16
  • Skill level:easy

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Ingredients

For the cake

  • 500g 17⅝ oz Carrot(s) peeled, coarsely grated
  • 80g 2⅞ oz Dessicated coconut unsweetened
  • 100g 3½ oz Pecan nuts roughly chopped
  • 130g 4⅝ oz Raisins
  • 280ml 9½ fl oz Olive oil
  • 230g 8⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 150g 5⅜ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 330g 11⅝ oz Plain wholemeal flour (we use Allinson) Plain wholemeal flour
  • 2½tsp 2½tsp Cinnamon ground
  • 2tsp 2tsp Baking powder
  • 1tsp 1tsp Bicarbonate of soda
  • 1tsp 1tsp Salt
  • 4 4 Egg(s) (free range) large

For the icing

  • 200g 7⅛ oz Butter (unsalted) softened
  • 200g 7⅛ oz Cream cheese
  • 200g 7⅛ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
  • Mini chocolate eggs for decoration

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 190°C (170°C fan, gas mark 5). Line a 25cm round cake tin with baking parchment.

  2. Classic mode Step 2

    In a bowl mix the grated carrot with the desiccated coconut, pecans and raisins.

    Ingredients for this step

    • 500g 17⅝ oz Carrot(s) peeled, coarsely grated
    • 80g 2⅞ oz Dessicated coconut unsweetened
    • 100g 3½ oz Pecan nuts roughly chopped
    • 130g 4⅝ oz Raisins
  3. Classic mode Step 3

    In another large bowl beat the oil together with the sugars with an electric whisk.

    Ingredients for this step

  4. Classic mode Step 4

    Whisk in the flour, cinnamon, baking powder, bicarbonate of soda and salt until it resembles wet sand, try not to overmix.

    Ingredients for this step

    • 330g 11⅝ oz Plain wholemeal flour (we use Allinson) Plain wholemeal flour
    • 2tsp 2tsp Baking powder
    • 1tsp 1tsp Bicarbonate of soda
    • 1tsp 1tsp Salt
  5. Classic mode Step 5

    Beat the eggs in one at a time, and then fold in the carrot mixture until thoroughly mixed.

    Ingredients for this step

    • 4 4 Egg(s) (free range) large
  6. Classic mode Step 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.

  7. Classic mode Step 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.

    Ingredients for this step

    • 200g 7⅛ oz Butter (unsalted) softened
    • 200g 7⅛ oz Cream cheese
    • 200g 7⅛ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
  8. Classic mode Step 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.