Carrot Cake Easter Brunch

Carrot Cake Carrot Cake

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.



  • 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


  • 100 g soft butter
  • 150 g cream cheese
  • 100 g icing sugar
  • Coconut flakes



  1. Preheat the oven to 180 degrees Celsius (356 °F).
  2. Use a whisk to beat well the sugar, butter, eggs, orange juice, orange zest and vanilla sugar in a bowl.
  3. Mix the flour, baking powder, salt, cinnamon, nutmeg & pepper and stir together with the orange-butter mixture.
  4. Fold in the carrots and walnuts. Grease a baking form with butter and sprinkle it with flour.
  5. 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.
  6. 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.