Embrace the spirit of Easter and the freshness of spring with this delightful Carrot Cake recipe. Perfect for Easter gatherings, this cake combines the moistness of freshly grated carrots and the crunchiness of crushed walnuts, all wrapped up in a sweet and creamy frosting. Topped with adorable icing carrots, this cake is not only delicious but also a charming centerpiece for your Easter dessert table. Follow this easy recipe to create a memorable treat that your family and friends will love.
Why You’ll Love This: This Carrot Cake is the epitome of Easter celebration desserts. It’s a soft, moist cake with a gentle hint of cinnamon and the added texture of walnuts, making every bite a perfect balance of flavors and textures. The creamy mascarpone frosting adds a layer of decadence, while the decorative icing carrots bring a playful touch to the cake. It’s a recipe that combines traditional tastes with a festive flair, ensuring it will be a hit with guests of all ages.
Perfect Occasion: This Carrot Cake is ideal for Easter celebrations, spring brunches, or any occasion that calls for a special dessert. It’s a fantastic way to welcome the season of renewal and joy, serving as a delicious symbol of Easter’s promise. Whether you’re hosting a large family gathering or a small get-together, this cake will be the highlight of your dessert table.
Decoration Tips: To make your Carrot Cake truly stand out, use a piping bag with a fine tip to create detailed icing carrots and leaves. For an extra festive touch, sprinkle the top with a little edible glitter or arrange a ring of mini chocolate eggs around the base of the cake. You can also use real carrot greens to add a touch of authenticity to your icing carrots, ensuring your cake is as beautiful as it is delicious.
Ingredients for the Cake:
- 3 eggs
- 6.3 oz (180g) flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 3.5 oz (100g) crushed walnuts
- 5.3 oz (150g) grated carrots
- 5.3 oz (150g) brown sugar
- 3.4 fl oz (100ml) sunflower oil
Instructions:
- Whisk the eggs with the brown sugar until well combined.
- Gradually add the sunflower oil, stirring continuously.
- Mix in the flour, baking powder, and cinnamon.
- Fold in the grated carrots and crushed walnuts until the batter is evenly mixed.
- Pour the batter into a baking pan lined with parchment paper or greased and floured.
- Bake at 356°F (180°C) for 30 to 35 minutes, or until a knife inserted comes out clean. Allow the cake to cool completely.
- For the frosting, blend 7 oz (200g) of mascarpone with 7 tsp of icing sugar until smooth. Spread over the cooled cake, reserving two small portions for the carrot decorations.
- Color one portion of the reserved frosting with orange food coloring for the carrots. Pipe onto the cake using a piping bag.
- Color the second portion with light green food coloring for the carrot leaves, and add them to the carrots.
Enjoy this festive Easter Carrot Cake, a delightful treat that brings the joy of spring to your dessert table with its rich flavors and playful presentation.
