Catherine Fulvio’s Easter Carrot Cake



Carrot cake easter Sean ORourke RTE radio 1

A sure fire way to lure the Easter Bunny in – carrots and cake!


Easter Bunny Carrot Cake

Serves 8 to 10

For the cake

4 eggs

180g light golden caster sugar

1 tsp vanilla extract

100ml oil

300g plain flour

2 tsp baking powder

½ tsp ground cinnamon

½ tsp ground ginger

4 tbsp raisins, soaked in the juice of ½ an orange

200g grated carrots

½ orange, zest only

1 small apple, peeled and finely diced

3 tbsp natural yoghurt

60ml milk

For the icing

100g softened butter

3 tbsp cream cheese

300g icing sugar

½ tsp ground cinnamon

½ tsp orange zest

Ready roll fondant, to make carrots

Orange colouring

Sprigs of thyme, for the leaves

Preheat the oven to 180°C/fan 160°C/gas 4.  Line the base of 2 x 18cm loose base cake tins with parchment.  Brush melted butter on the sides.

To make the cake, whisk the eggs, sugar, vanilla and oil together until light and fluffy.

Sift the plain flour, baking powder, cinnamon and ginger together and fold into the egg mixture.

Drain the raisins and add into the mixture with the carrots, orange zest and apple.

Spoon in the yoghurt and add enough milk to make a soft cake batter.

Divide equally into the cake tins.

Bake in the preheated oven for about 35 minutes or until the cakes are cooked, insert a skewer and if it comes out clean then the cake is done.

Place on a cooling rack in the tin for about 20 minutes before removing.

To make the icing, combine all the ingredients into a bowl and whisk with an electric whisk until fluffy. (about 3 to 4 minutes).

To make the carrots, colour the fondant and shape into small carrots.

To decorate, spread some icing on one layer of cake, place the other layer on top.

Spread the icing over the top.

Arrange the carrots on top and the sprigs of thyme for the carrot tops.



Fine foodCatherine FulvioGood living