Easy Easter Carrot Cake

With Easter just around the corner, it is time to plan and prepare for the celebration. If you are looking for a traditional yet new treat for your family, you’ve come to the right place. Try today’s recipe for Easy Easter Carrot Cake and enjoy.

Preparation: 30 minutes

Cooking: 25 minutes

Ingredients:

300 g raw sugar
3 large free-range eggs
300 g plain flour
200 g carrot, finely grated
100 g walnuts, toasted, chopped
50 g sultanas
175 ml vegetable oil
2 tsp baking powder
2 tsp cinnamon, ground
½ tsp baking soda
½ tsp Himalayan salt
2 tsp vanilla sugar
½ tsp cloves, ground

Frosting:

250 g mascarpone cheese
50 g unsalted butter, room temperature
400 g icing sugar, sifted
1 tsp vanilla extract
1 tsp lemon juice
50 g walnuts, toasted, chopped, for garnish

Directions:

Step 1

Preheat the oven to 180°C. Line two 22 cm round baking trays with baking paper.

Step 2

In a large bowl, beat the eggs and sugar with an electric mixer until light and fluffy. Add the oil and vanilla sugar and mix until combined.

Step 3

In a separate bowl, sift together the flour, cinnamon, baking soda, baking powder, cloves, and salt. Stir in the grated carrot to coat with the flour. Add the carrot mixture to the egg mixture and mix well to combine. Add the walnuts and sultanas and mix well.

Step 4

Divide the mixture into two baking trays and spread evenly over the base. Bake the cakes for 25 minutes, or until a skewer inserted into the centre of the cakes comes out clean. Remove the baking trays from the oven and leave to cool for 30 minutes.

Step 4

Turn the cakes out onto a cooling rack to cool completely.

Step 5

Meanwhile, for the frosting, beat the cheese and butter with an electric mixer until smooth and fluffy. Add half of the icing sugar and mix until blended. Add the vanilla, lemon juice, and remaining icing sugar, and beat until smooth.

Step 6

Remove the baking paper from the cake layers and place one layer on a plate. Spread a generous layer of frosting over the cake and cover with the second layer. Spread the remaining frosting over the top and sides of the cake. Sprinkle with walnuts and refrigerate.

Serving suggestions:

Serve with coffee or tea
Serve with vanilla ice cream

Tips:

Store the leftover cake in an airtight container in the refrigerator for up to 5 days

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➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.

Easy Easter Carrot Cake