Today is Easter Sunday! But unfortunately, we will not be having our usual big family gathering. However, I still wanted to spread some Easter cheer by making a delicious on-theme cake. What is more on-theme than carrot cake? Probably a lot of things, but I thought this was the most simple and fitting thing 🙂

Happy Easter everyone, stay safe and enjoy the cake!

Ingredients for Cake: 

• 2 Cups – Flour
• 2 Teaspoons – Baking Powder
• 1 + 1/2 Teaspoons – Baking Soda
• 1 Teaspoon – Salt
• 2 Teaspoons – Cinnamon
• 1/2 Cup – Chopped Walnuts
• 2 Cups – Caster Sugar
• 4 Eggs
• 1 + 1/2 Cups – Vegetable Oil (I used sunflower oil)
• 2 Cups – Grated Carrots
• 1 Can (roughly 240 g) – Crushed & Drained Pineapple

Ingredients for Frosting:

• 1/2 Cup – Softened Butter (I leave it out at least 24h before)
• 1 Pack (Roughly 220 g) – Cream Cheese
• 1 Teaspoon – Vanilla Essence
• 1 Box (Roughly 450 g) – Powdered Sugar
• Cooking Cream for consistency – subject to preference / texture
• Roughly 1/4 Cup – Walnut for decoration purposes

**Note: I eyeball frosting ingredients to taste, but use the above as a guideline.

Preparation:

• Preheat the oven to 180 Degrees C.
• Grease 3 cake pans with butter. Make sure they are the same size.
• In a bowl, mix together flour, baking powder, baking soda, salt and cinnamon. Set Aside.
• In a separate mixing bowl, beat eggs, oil & sugar until well combined.
• Add in the carrots, pineapple and walnuts. Mix well.
• Pour in your dry ingredients & mix well.
• Divide the batter evenly into your 3 cake pans (I used an ice cream scooper).
• Bake in the oven for 30-35 min until you stick in a toothpick and it comes out clean.
• Set the cakes aside until cool.
• Once at room temperature, place them in the fridge; this will help with the frosting.
• The next day, or an hour to two later, combine ingredients for the frosting in a mixing bowl and mix until fluffy and the consistency / taste is to your liking.
• To later the cake, gently cut off the tops of 2 of the cakes to ensure they are leveled. These will serve your bottom and middle layer.
• Place Frosting in between each layer, and finally on the top of the cake.
• Decorate with walnuts.

PRO-TIPS:

Instead of throwing away the tops I cut off, I use little muffin liners or shot glasses to layer cake & icing. This way I can send these off to friends & family as individual little cake pieces. How cool 🙂 Pictures of this are at the end of the slideshow below.

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