Easter Carrot Cake | Pastry Recipes

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  • A beautifully fruity carrot cake with layers of tangy lemon curd inside.

    This Easter carrot cake doesn’t stop at carrots. It also has pineapple and coconut among the ingredients, and a layer of rich mascarpone cheese separating the lemon curd lines. It’s a real treat, filled with sunny flavors and summer promise. It’s also easier than you might think to prepare – the pineapple and carrots keep the sponge nice and moist, but you should still get a good rise. Because it’s made up of four layers, it’s a big cake, which will feed up to 16 people at Easter Sunday tea. To be served with large cups of tea… or piña coladas matched with the ingredients if you want to party.

    Ingredients

    • 300 g (10 oz) golden caster sugar

    • 3 medium eggs

    • 300 ml (½ pint) sunflower oil

    • 1 teaspoon vanilla extract

    • 300 g (10 oz) self-rising flour, sifted

    • 2 teaspoons ground cinnamon

    • 60g (2oz) shredded coconut

    • 150 g (5 oz) carrots, peeled and grated

    • 225g can of pineapple in juice, drained and crushed in a blender

    • Filling and decoration:

    • 500g jar mascarpone cheese

    • 1 tablespoon of vanilla extract

    • 60g (2oz) powdered sugar

    • 8 tablespoons lemon curd

    • A good handful of sweet mini eggs

    • You will need:

    • 2 round cake pans 20 cm (8 in), lined with parchment paper

    Method

    • Set the oven to 190°C/375°F/Gas Mark 5. Put the sugar, eggs, sunflower oil and vanilla in a bowl and beat with an electric mixer for a few minutes, until the everything is pale and well mixed.

    • Sift the flour and cinnamon. Add coconut, carrot and pineapple. Gently fold everything together. Divide the mixture between the molds. Bake for 30 minutes, until well puffed, golden brown and coming off the sides of the pan. Turn out onto a wire rack to cool.

    • To make the filling: Place the mascarpone, vanilla and sugar in a bowl and mix until smooth.

    • Cut each cake in half horizontally. Put the base of 1 cake on a cake stand or serving plate, spread with 4 tablespoons of lemon curd. Cover with another cake and spread with half of the flavored mascarpone. Repeat the operation with the other 2 layers of cake and place the sugared eggs on top.

    Tip for making this Easter carrot cake

    Sweet Easter eggs tend to go soft and the colors run, so place them on the cake just before serving.

    You might also like…
    Easter cake ideas
    Cake in the oven
    Easter nests

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