Sarah's Easter Carrot Cake
By Sarah Butler
8 people
50 minutes
40 minutes
Ingredients
- 0.5 tsp Baking Powder sieved
- 200 g Butter melted
- 100 g Caster Sugar
- 100 1/4 head Easter Eggs leftovers - milk or white
- 2 - Egg
- 150 g Light Brown Sugar
- 150 g Mini Chocolate Eggs to decorate
- 80 g Pecans roughly chopped (optional)
- 1 tsp Salt
- 250 g Self-Raising Flour sieved
- 1 tsp Vanilla Essence
- 100 g White Chocolate Chips
Method
Method:
1. Preheat oven to 200°C.
2. Line the baking tray with parchment paper, then whisk the melted butter with the two sugars using an electric mixer for three minutes.
3. Beat in the eggs and vanilla essence, and once combined, set aside.
4. In another bowl, sieve the flour and baking powder and add the salt.
5. Add the flour mixture to the butter and sugar and combine, then fold in the chocolate chips and pecan nuts.
6. Pour the mixture into the prepared tin and bake for 20-25 minutes until golden brown.
7. Allow to cool in the tray before removing.
8. Cool in the fridge before cutting into squares, then melt the white chocolate and drizzle it over the top. Sprinkle with Mini Eggs to finish
