Sarah's Easter Carrot Cake
By Sarah Butler
8 people
50 minutes
20 minutes
Ingredients
- 1 tsp Bicarbonate of Soda
- 140 g Carrots grated
- 1 tsp Cinnamon
- 3 - Eggs beaten
- 0.5 tsp Ground Nutmeg
- 175 g Light Brown Sugar
- 100 g Raisins
- 175 g Self-Raising Flour
- 175 ml Sunflower Oil
- 1 zest SuperValu Signature Tastes ClemenGold Clementine
- 100 g Walnuts chopped
For the Buttercream Frosting:
-
100
g
Butter
softened
-
3
tbsp
Cream
-
200
g
Icing Sugar
To decorate:
-
1
-
Carrots
Sweet decorations
-
100
g
Walnuts
chopped
Method
- Preheat oven to 200°C.
- In a large bowl combine the sugar, oil and beaten eggs. Whisk ingredients together until combined.
- Add the carrots, raisins, walnuts and mandarin zest to the mixture and blend together.
- To the wet mixture, sieve in the flour, bicarbonate of soda, cinnamon and nutmeg and mix until all are combined.
- Pour the mixture into the pre-lined cake tin and bake for 45 minutes. I like to leave the cake in the oven with door open and heat off for 5 minutes to prevent any sinking. It should be golden brown and coming away from the edges of the tin, and springy to touch.
- Once baked, wrap in a clean tea towel until fully cooled.
- To make the buttercream: whisk the butter for 5 minutes with a handheld whisk or electric mixer until pale.
- Gradually add the icing sugar one tablespoon at a time and beat until it comes together.
- Add cream once all icing sugar is added & beat for a further 5-10 minutes until pale and fluffy.
- Once the cake is cooled completely, spoon the buttercream on top and spread with the back of a spoon. Can also halve cake and spread in middle if desired.
- Sprinkle some chopped walnuts on top or around the sides to decorate and add the carrot sweets if using
