Easter carrot cake recipe

  • Total Time

    1h 20m
    • Prep Time

      20m
    • Bake Time

      1h 0m
  • Serves

    16
  • Skill Level

    Easy
  • Dietary Needs

1 Review

5 star rating

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

Method

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

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

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

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

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

  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. 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.

  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.

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Reviews

  1. 5 star rating

    This carrot cake has been a family favourite since we first made it. Simply perfect!

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