Easter is around the corner! Prep your Easter brunch with this succulent carrot cake. Nourishing walnuts, carrots & a homemade frosting with coconut flakes make a wonderful dessert that not only Easter bunnies are going to love.
CARROT CAKE
Ingredients
- 130 g butter
- 130 g brown sugar
- 4 eggs
- 3 tbsp. orange juice
- Grated zest from 1 organic orange
- 1 package of vanilla sugar
- 3 tbsp. chopped walnuts
- 200 g grated carrots
- 240 g flour
- 2 tsp. baking powder
- Pinch of salt
- Pinch of nutmeg
- Pinch of fresh black pepper
- 2 tsp. cinnamon
Frosting
- 100 g soft butter
- 150 g cream cheese
- 100 g icing sugar
- Coconut flakes
HAPPY EASTER!
Instructions
- Preheat the oven to 180 degrees Celsius (356 °F).
- Use a whisk to beat well the sugar, butter, eggs, orange juice, orange zest and vanilla sugar in a bowl.
- Mix the flour, baking powder, salt, cinnamon, nutmeg & pepper and stir together with the orange-butter mixture.
- Fold in the carrots and walnuts. Grease a baking form with butter and sprinkle it with flour.
- Fill the dough into the form and bake in the oven for about 45 minutes until a toothpick inserted in the center comes out clean.
- Frosting: Use a fork or mixer to blend well the butter with cream cheese & sifted icing sugar. Spread the icing on the cake and sprinkle coconut flakes as a finish.
