Easter Egg Hunt Carrot Cake RecipeOrigin: Britain Period: Traditional |
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This cake is delicious and beautiful whether you tint the coconut green to make an egg studded lawn or leave it white like the Easter Bunny?s tail Ingredients:
350g granulated sugar
Easter Egg Hunt Carrot Cake Preparation:Method:Cream together the sugar and oil until smooth then add the eggs and beat until thoroughly combined. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt directly into the mixture and stir to combine. Now add the carrots and walnuts, stirring to form an even batter. Butter and flour either two 20cm sandwich pans or a single 22cm cake tin and pour in the batter. Transfer to an oven pre-heated to 175°C and bake for about 60 minutes (large cake) or 35 minutes (small cakes) until the tops are golden brown and springy and a skewer inserted into the centre of the cake emerges cleanly. When done, run a knife around the edges of the pan(s) and turn the cakes onto a wire rack to cool completely. Whilst the cakes are cooling, prepare the icing. Cream the butter in a bowl then add the cream cheese and vanilla, whisking until smooth. Now add the sugar a little at a time, beating until the mixture is smooth and fluffy. If you have a single cake split it horizontally with a bread knife then spread the bottom layer with 1/3 of the icing and sandwich the other half on top. Use the remaining icing cover the top and sides of the cake. If you have two cakes repeat the process, but sandwich the two cakes together. Combine the coconut with a few drops of the green food colouring and stir until evenly coloured. Cover the cake with the coconut then scatter the sweets (candies) over the top to resemble hidden Easter eggs. Slice and serve. Find more Easter Recipes Here |
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