Easter Bunny Carrot Cake
If you want a cake to grace your Easter table, look no further than this light Easter bunny carrot cake. Not only will it fill your home with the scent of cinnamon spice, but the hand-made carrots on top will make it fun for the kids (and adults) to eat… as long as the Easter bunny doesn't sniff them out first, of course.
Ingredients - Serves 10-12
For the cake:
275g self-raising flour
200ml sunflower oil (or an alternative)
200g carrots (around 3), grated
1tsp bicarbonate of soda
2tsp ground cinnamon
1 ½ tsp baking powder
4 large eggs
330g granulated sugar
2tsp vanilla extract
100g raisins or sultanas
¼ fresh nutmeg, grated
For the icing:
150g icing sugar
128g unsalted butter
450g cream cheese
100g fondant icing
Orange food colouring
- Preheat the oven to 180C, and grease two 20cm cake tins.
- Mix the carrots and oil together and then set aside in a bowl.
- Combine the flour, bicarbonate of soda, cinnamon and nutmeg together.
- In another bowl, whisk the eggs and vanilla extract. Gradually add in the granulated sugar.
- Pour your flour mixture into your egg mixture, and stir well.
- Fold in the carrots and oil and stir.
- Divide the mixture into two and pour into the two cake tins.
- Bake for 25-30 minutes until a skewer comes out clean.
- To make the icing, whisk the butter and icing sugar together until it forms a smooth mixture.
- Fold in around half of the cream cheese, and gradually add in the rest.
- Remove the cakes from the tins and cool for 30 minutes. Once cooled, spread half of your icing over one sponge, before placing the other on top.
- Spread the other half of the icing over the second sponge.
- Carefully cut carrot shapes out of the fondant icing, before adding a drop of orange food colouring onto it to form a carrot, before placing a few on top of your cake. Serve.