Carrot Cake is a timeless recipe that I believe to be quite underappreciated. It is the perfect cake to serve along side a cup of tea and really treat yourself on a fresh Autumn morning with its delicious flavours of cinnamon and nutmeg.
Since Easter is coming up in the next couple of weeks I felt it fitting to make a Carrot Cake. I also loved decorating it in pretty pastels that just screamed Easter for me.
This recipe is really easy to follow and makes a decent sized cake that would be perfect for an Easter Tea Party!
*Side Note* I absolutely love the flavour combination of coconut and cinnamon but if it doesn’t sound appealing to you it is really simple to substitute the coconut frosting for a plain vanilla frosting.
- 1 cup Caster Sugar
- 1 Cup Canola Oil (it may seem excessive but it’s needed to keep the cake moist)
- 3 eggs
- 1 ½ cups Plain Flour
- 1 tsp Bicarb Soda
- 2 tsp Cinnamon
- 1 ½ tsp Baking Powder
- 2 cups Carrot, grated
- ½ – 1 cup roughly chopped Walnuts / Pecans
- 1 cup Unsalted Butter, room temperature
- 1 tsp Vanilla Extract
- 3 cups Icing Sugar
- 6 Tbsp Coconut Milk
- Food Colouring, optional
- Shredded Coconut or Sprinkles, to decorate
For the Cake…
Preheat Oven to 150°c. Grease a 20cm round tin.
Beat the sugar, oil and eggs for 5 minutes.
Sift all dry cake ingredients and stir into the mixture.
Fold in the carrots and walnuts.
Bake for 45-50 minutes or until the surface springs back when touched.
Remove from oven and allow to cool.
For the Frosting…
*First it is important to shake the coconut can to combine the coconut fats and liquids that will have separated*
Combine the butter and vanilla in a large mixing bowl.
Using an electric mixer, whisk until combined and creamy.
Gradually beat in the icing sugar.
Slowly beat in the coconut one spoonful at a time. Continue mixing until the
frosting becomes thick and fluffy (approx. 5 minutes)
If you want to add food colouring substitute the final spoon of coconut milk for 1 teaspoon of food colouring.
Once the cake is cooled cover with the frosting using a spatula or a palette knife and decorate with coconut or sprinkles!
Happy Baking! – N.xx
*This frosting recipe is my adaptation of one I found on the blog bakedbyanintrovert.com go check her blog out!