Easter Cake Recipe

 

Easter Carrot Cake

I still can’t believe that Easter is in March this year, I always think of March as the month of Women’s day in Italy (8th of March) and it’s a way too early for Easter eggs and bunnies! So I decided to decorate my traditional carrot Easter cake with mimosas (typical flowers women are given on the 8th of March in Italy) to bring together the two celebrations! This cake is extra light and moist and it’s perfect for family parties. The frosting is very simple but blood orange juice pairs really well with the carrots, I also don’t add any butter because I like my frosting light, but you can use your usual cream cheese frosting recipe if you wish to. I used two 6 inch round pans  (plus a 7 inches square pan for the extra batter) but I think it can be baked in two 8 inches round pans.

Easter carrot cake

Easter carrot cake

Blissfully Delicious Easter Cake Recipe:

For the cake

  • ½ cup 60 g oat flour
  • 1 ¼ 200g all-purpose flour
  • 1 ½ tsp baking powder
  • 1 cup 180 g packed light brown sugar
  • 1 cup 240 g cane sugar
  • 1 ¼ cup 240 grated carrots
  • 1 ¼ cup 260 g vegetable oil

Instructions

  1. Grease two 6 inches round pan and one 8 inches square pan, preheat the oven to 180 C (350 F)
  2. Stir together the dry ingredients in a medium bowl
  3. In the bowl of a stand mixer whisk the eggs and sugar for 3 full minutes (or until pale)
  4. Mix in the carrots and oil with a rubber spatula
  5. Add the sifted dry ingredients and stir until fully combined
  6. Pour the batter into the prepared pans and bake for 20/30 minutes or until a toothpick inserted in the centre comes out clean

 

For the frosting

  • 500 g cream cheese frosting
  • ½ cup 60 g icing sugar
  • 3 tbsp blood orange juice (or lemon)
  1. Whisk the cream cheese and sugar, gradually add the juice.
  2. Let the cakes cool down completely then pour ¼ of the frosting on the square cake (if you are doing one), spread evenly and refrigerate.
  3. Remove the two round cakes from the pan, and place one of them on a round piece of cardboard or a cake bottom.
  4. Spoon 1/3 of the remaining frosting on the cake spread evenly.
  5. Place the second cake on top ( the smoothest side facing up) and spoon another third of the frosting on top of the second cake.
  6. Spread the frosting with a spatula and use the rest of the frosting to frost the sides of the cake.
  7. Decorate with flowers and refrigerate

More great recipes for Easter from BlissfullyDomestic, including Bird’s Nest Cake, Lemon Cake, Ideas for Peeps, and more.

Related Post

About Margherita Tonolini

Hi I'm Margherita, I'm a baker and a food science student! My favourite things in life include: dark chocolate, flaky salt, pistachios and rainy afternoons spent baking in a cosy kitchen! I share delicious healthy recipes on my blog edible imagination!

What do you think?

*