Monday, 7 April 2014

Easter Carrot Cake

You will need
For the Cake
1 Cup Vegetable Oil
1 1/3 Cups Brown Sugar
3 Eggs
3 Cups Carrots
1 Cup Chocolate Chips
2 1/2 Cups Self Raising Flour
1/2 Teaspoon Bicarb
2 Teaspoons Mixed Spice
For the Icing
125 Grams Cream Cheese
30 Grams Butter
2 Cups Icing Sugar
Preheat oven to 180 degrees celsius and line a cake tin with baking paper.

Sift the flour, bicarb and mixed spice together.

Using an electric mixer, beat the oil, sugar and eggs together until thick. 

Stir in the carrots and chocolate chips. Then stir in the sifted dry ingredients until combined.
Spoon mixture into the prepared cake tin and place in the oven for 45-50 minutes or until a skewer inserted in the middle comes out clean. 

Once cake is cooked, allow to cool in pan, then turn out onto cooling rack to cool completely. 

Once cool, cut cake into two halves and spread half the cream cheese icing in the middle, reserving the other half for the top of the cake. 
Optional - top with cute fondant rabbit, walnuts and other Easter decorations

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