Easter Carrot Cake

Easter Carrot Cake
Print Recipe
Servings
8 persons
Servings
8 persons
Easter Carrot Cake
Print Recipe
Servings
8 persons
Servings
8 persons
Ingredients
Servings: persons
Instructions
  1. Pre-heat oven to 190°C. Butter and line 2 x sandwich tins
  2. In a bowl, whisk sugar and oil then whisk in both eggs.
  3. Stir in dry ingredients, adding carrots, spice, walnuts and sultanas last.
  4. Pour mixture into the tin and bake for 25-30 minutes until well risen and set. A skewer should come it clean.
  5. Allow to cool completely on a wire tray before decorating.
  6. Meanwhile make topping by stirring ingredients together, adding a little more icing sugar if necessary.
  7. Sandwich the cakes together and decorate the top.
Recipe Notes

Serves 8+

For Easter suggestions I used marzipan shapes & sugared almonds.

Summer Harvest rapeseed oil

Yester luxury cream cheese

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