Easter Carrot Cake (Print Version)
# Ingredients:
→ Cake
01 -
250 g freshly grated carrots
02 -
175 g all-purpose flour
03 -
150 g white sugar
04 -
150 g brown sugar
05 -
1 packet baking powder
06 -
1 teaspoon ground cinnamon
07 -
1/2 teaspoon salt
08 -
2 tablespoons hot water
09 -
10 cl veggie oil (sunflower, grapeseed, canola...)
10 -
3 eggs
→ Topping
11 -
2 tablespoons powdered sugar
12 -
1 teaspoon lemon juice
13 -
200 g cream cheese (Philadelphia or St Môret)
→ Garnish
14 -
Orange fondant
15 -
Green fondant
# Instructions:
01 -
Clean, peel and coarsely grate your carrots. Put them aside in bowl #1.
02 -
In bowl #2, combine your flour, baking powder, salt and cinnamon.
03 -
In bowl #3, use an electric mixer to whip the eggs with both sugars until you get a fluffy mixture.
04 -
Pour the hot water and oil into bowl #3 while still mixing. Keep going until everything's smooth, then turn off the mixer.
05 -
Using a rubber spatula, gradually fold the flour mix from bowl #2 into bowl #3, then add the carrots from bowl #1.
06 -
Grease a cake pan. Pour in your cake batter.
07 -
Stick it in the oven for 1 hour at 160 °C. Check if it's done, then let it cool for 15 minutes in the pan before turning it out onto a cooling rack. Let it cool completely.
08 -
Roll a small ball of orange fondant into a cone shape. Flatten some green fondant, cut out a star, smooth the edges and stick it on with a drop of water. Set aside to dry.
09 -
Beat the cream cheese with powdered sugar and lemon juice. Make it thinner or thicker as needed for a nice creamy texture.
10 -
Flip the cake onto a serving plate. Spread the frosting gently and add your decorations. Keep in the fridge.
# Notes:
01 -
Feel free to throw in some walnuts, dried raisins or a teaspoon of nutmeg to make this cake your own.