Easter Carrot Cake
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Easter Carrot Cake
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| Servings |
| 8persons |
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Ingredients
- 175mls Summer Harvest Rapeseed Oil
- 225g caster sugar
- 250g carrotswashed and grated finely
- 2 eggs
- 250g flour
- 2tsps baking powder
- pinch of salt
- ½tsp grated nutmeg
- 1tsp ground cinnamon
- 25g sultanas
- 25g chopped walnuts
- For topping…
- 100g Yester luxury cream cheese
- 150g icing sugar
- The juice of ½ lemon
Instructions
- Pre-heat oven to 190°C. Butter and line 2 x sandwich tins
- In a bowl, whisk sugar and oil then whisk in both eggs.
- Stir in dry ingredients, adding carrots, spice, walnuts and sultanas last.
- Pour mixture into the tin and bake for 25-30 minutes until well risen and set. A skewer should come it clean.
- Allow to cool completely on a wire tray before decorating.
- Meanwhile make topping by stirring ingredients together, adding a little more icing sugar if necessary.
- Sandwich the cakes together and decorate the top.
Recipe Notes
Serves 8+
For Easter suggestions I used marzipan shapes & sugared almonds.