Easter Carrot Cake
Celebrate the season with our Easter Carrot Cake
Recipe - SuperValu Online
Easter Carrot Cake
Prep Time20 Minutes
Servings8
Cook Time50 Minutes
Ingredients
175g Light brown sugar
175ml Sunflower oil
3 Eggs, beaten
140g Grated carrots
100g Raisins
100g Chopped walnuts
Zest of one mandarin
175g Self-raising flour
1 tsp Bicarbonate of soda
1 tsp Cinnamon
½ tsp Ground nutmeg
100g Butter, softened
200g Icing sugar
3 tbsp Cream
100g Chopped walnuts
Carrot sweet decorations
Directions
- Preheat oven to 180°C.
- In a large bowl combine the sugar, oil, and beaten eggs. Whisk ingredients together until combined.
- Add the carrots, raisins, walnuts, and mandarin zest to the mixture and blend together.
- To the wet mixture, sieve in the flour, bicarbonate of soda, cinnamon, and nutmeg and mix until all are combined.
- Pour the mixture into the pre-lined cake tin and bake for 45 minutes. Leave the cake in the oven with the door open and heat off for 5 minutes to prevent any sinking. It should be golden brown and coming away from the edges of the tin, and springy to touch.
- Once baked, wrap in a clean tea towel until fully cooled.
- To make the buttercream: whisk the butter for 5 minutes with a handheld whisk or electric mixer until pale.
- Gradually add the icing sugar one tablespoon at a time and beat until it comes together.
- Add cream once all icing sugar is added & beat for a further 5-10 minutes until pale and fluffy.
- Once the cake is cooled completely, spoon the buttercream on top and spread with the back of a spoon. Can also halve the cake and spread in the middle if desired.
- Sprinkle some chopped walnuts on top or around the sides to decorate and add the carrot sweets if using.
20 minutes
Prep Time
50 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
SuperValu Light Golden Brown Sugar (500 g)
€1.05€2.10/kg
SuperValu Sunflower Oil (1 L)
€1.95€1.95/l
SuperValu Free Range Large Eggs (6 Piece)
€2.25€0.38 each
SuperValu Organic Irish Carrots (750 g)
€1.29€1.72/kg
SuperValu Raisins (375 g)
€1.49€3.97/kg
SuperValu Walnuts (200 g)
€2.49€12.45/kg
Signature Tastes ClemenGold Mandarins (750 g)
€2.99€3.99/kg
SuperValu Self Raising Flour (2 kg)
€2.55€1.28/kg
Dr. Oetker Bicarbonate Of Soda (200 g)
€2.05€10.25/kg
Funky Soul Ground Cinnamon (32 g)
€0.85€26.56/kg
Funky Soul Ground Nutmeg (40 g)
€2.99€74.75/kg
SuperValu Irish Creamery Butter (227 g)
€1.85€8.15/kg
SuperValu Icing Sugar (500 g)
€0.95€1.90/kg
SuperValu Fresh Cream (250 ml)
€1.39€5.56/l
SuperValu Walnuts (200 g)
€2.49€12.45/kg
Not Available
Directions
- Preheat oven to 180°C.
- In a large bowl combine the sugar, oil, and beaten eggs. Whisk ingredients together until combined.
- Add the carrots, raisins, walnuts, and mandarin zest to the mixture and blend together.
- To the wet mixture, sieve in the flour, bicarbonate of soda, cinnamon, and nutmeg and mix until all are combined.
- Pour the mixture into the pre-lined cake tin and bake for 45 minutes. Leave the cake in the oven with the door open and heat off for 5 minutes to prevent any sinking. It should be golden brown and coming away from the edges of the tin, and springy to touch.
- Once baked, wrap in a clean tea towel until fully cooled.
- To make the buttercream: whisk the butter for 5 minutes with a handheld whisk or electric mixer until pale.
- Gradually add the icing sugar one tablespoon at a time and beat until it comes together.
- Add cream once all icing sugar is added & beat for a further 5-10 minutes until pale and fluffy.
- Once the cake is cooled completely, spoon the buttercream on top and spread with the back of a spoon. Can also halve the cake and spread in the middle if desired.
- Sprinkle some chopped walnuts on top or around the sides to decorate and add the carrot sweets if using.