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Easter Carrot Cake

Nothing quite says Easter more than this Easter Carrot Cake recipe. One of the moreish delights of the season, it’s a guaranteed crowd-pleaser – just make sure your family dig in before the Easter bunny does!
  • 1 hour 40 minutes
  • Preparation time45 minutes
  • 12 portions
recipe image Easter Carrot Cake

Ingredients

Cake
  • 250 grams FLORA Block melted
  • 4 eggs large
  • 1 tsp vanilla extract
  • 225 grams light brown soft sugar
  • 200 grams carrots, coarsely grated
  • 300 grams self-raising flour
  • 2 tsp baking powder
  • 1 tsp mixed cake spice
  • 1 tsp ground ginger
Frosting
  • 40 grams FLORA Block
  • 100 grams dairy free cream cheese
  • 175 grams icing sugar
To Decorate
  • 10g pistachios, chopped 10 gram pistachio, chopped
  • White and pink ready to roll icing
  • 1/2 orange
  • small handful of chives

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      Steps
      1. Preheat heat the oven to 160°C.
      2. Grease and line the base of an 8” deep sided cake tin.
      3. In a large bowl combine the melted FLORA Block, eggs, vanilla and brown sugar. Stir in the grated carrot followed by the flour, baking powder and spices and mix until even.
      4. Transfer to the prepared tin and bake in the oven for 55 minutes until springy to the touch and a skewer when inserted comes away clean. Transfer to a wire rack and allow to cool completely.
      5. To make the frosting beat together the FLORA block and cream cheese, add the icing sugar and beat well. Spread over the top of the cake and scatter over the chopped pistachios.
      6. To make the bunny roll a large ball of white ready to roll icing for the body and set into the centre of the frosting. Shape and add 2 small bunny feet and a small ball for the tail. Add the pink pads to the balls of the feet with a little pink ready to roll icing.
      7. Remove the orange peel from ½ an orange and cut into small circles, approx. 1” in diameter. With scissors cut out ¼ of each circle. Add 3-4 chives to the centre of the circle and curve the orange back together to form the carrot top.
      8. Place the carrot tops around the bunny.
      9. Serve.

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