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Easter Bunny's carrot cake
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Festive Easter carrot cake with cinnamon, marzipan, and real carrot decorations.
Ingredients:
  • 150.00 gm self-raising flour
  • 125.00 ml plain flour
  • 2.50 gm bicarbonate of soda
  • 1.25 gm ground cinnamon
  • 90.00 gm brown sugar
  • 172.50 gm rice bran oil or vegetable oil
  • 167.50 gm golden syrup
  • 4.40 gm vanilla essence
  • 2 medium carrots, peeled and grated
  • 125g cream cheese, at room temperature
  • 37.50 gm icing sugar mixture
  • 2.20 gm vanilla essence
  • 85g marzipan
  • 3 eggs
  • Red and yellow food colouring
  • Dill sprigs
Instructions:
  • Preheat your oven to 170C (or 150C fan-forced) and lightly brush a 20cm round cake tin with oil or melted butter. Line the base with non-stick baking paper and sift the flours, bicarbonate, and cinnamon into a large bowl.
  • Combine brown sugar, oil, golden syrup, eggs, and vanilla in a large jug, mixing with a fork until fully incorporated. Pour mixture onto dry ingredients and stir until just combined. Fold in grated carrot. Transfer mixture to a cake tin and bake for 1 hour. Allow to cool in the tin for 5 minutes before turning out onto a wire rack.
  • Prepare the topping by combining cream cheese, icing sugar, and vanilla essence using electric beaters until smooth and creamy. Spread the mixture evenly over the cake.
  • Shape marzipan pieces into small carrot shapes using your hands. Score lines across the carrots with a knife. In a small bowl, combine yellow food coloring with a few drops of red to create orange. Use a paintbrush to color the carrots. Insert a toothpick into one end of the carrot, then press in a sprig of dill.

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