Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

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!
  • Cooking time
  • Preparation time
  • 12 portions
recipe image Easter Carrot Cake

Ingredients

  • 250 grams Flora 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
  • 40 grams Flora
  • 100 grams cheese
  • 175 grams icing sugar
  • 10g pistachios, chopped 10 gram pistachio, chopped
  • White and pink ready to roll icing
  • 1/2 orange
  • Small handful of chives small handful of chives

Nutrition Facts

Energy (kcal)295 kcal
Energy (kJ)1232 kJ
Protein (g)7.7 g
Carbohydrate incl. fibre (g)54.5 g
Carbohydrate excl. fibre (g)53.1 g
Sugar (g)33.5 g
Fibre (g)1.4 g
Fat (g)5.2 g
Saturated fat (g)2.5 g
Unsaturated fat (g)2.3 g
Monounsaturated fat (g)1.6 g
Polyunsaturated fat (g)0.6 g
Trans fat (g)0.0 g
Cholesterol (mg)93 mg
Sodium (mg)460 mg
Salt (g)1.15 g
Vitamin A (IU)3044 IU
Vitamin C (mg)5.4 mg
Calcium (mg)240 mg
Iron (mg)1.96 mg
Potassium (mg)164 mg

Instructions

  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, 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 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.