with our Carrot Cake Recipe
Carrot cake may or may not be the official dessert of the Easter Bunny, but this rich, moist cake is a favourite on many Easter tables and is a great one to make with the children.
This is our Chef’s special recipe so why not give it a go.
Carrot Cake Recipe
• 350g Muscavado Sugar
• 350ml Vegetable Oil
• 6 Eggs
• 280g Peeled and Grated Carrot
• 200g Raisins
• Zest of 2 Oranges
• 350g Self Raising Flour
• 2 tsp Bicarbonate of Soda
• 0.5 tsp Cinnamon
• 125g Soft Butter (room temperature)
• 125g Caster Sugar
• 250g Low Fat Cream Cheese
The hardest thing about making Carrot cake is providing all of the ingredients, once you have them making the Carrot Cake is pretty straightforward. Pre heat oven to 160 degrees. Mix the ingredients for the Carrot Cake (except the flour) together, in an electric mixing bowl (or by hand using a whisk). Once they are mixed well gradually add the flour. Pour the mix into a greased and lined tin/tray and bake for 40 minutes on 160 degrees. Once the cake is cooked take out and place on a cooling rack to cool.
Whilst the cake is cooling, mix the soft cheese, sugar and butter together in a mixing bowl. It is very important that the butter is at room temperature before mixing otherwise it will make the mixture very lumpy.
Once this is done, spread over the top of the carrot cake. That is pretty much it. Decorate with whatever your heart desires. Some ideas would be use a fork to comb over the top to leave a pattern. You could also pipe the topping on if you’re feeling adventurous or simply add some Easter eggs and chocolate bunnies.