Easter Carrot Cake with Buttercream Frosting
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Easter Carrot Cake with Buttercream Frosting

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 24
Author The Consumption


Carrot Cake

  • 2 ½ cups gluten free or regular self-raising flour
  • 1 tsp baking powder
  • 1 ½ cups brown sugar
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ½ cup walnuts
  • ½ cup raisins
  • 2 cups grated carrot ~3 medium carrots
  • 4 free-range eggs
  • ½ tsp vanilla paste / essence
  • 1 cup crushed pineapple or 5 rings of canned pineapple and1/2 cup juice blended together
  • ¾ cup olive oil

Buttercream Frosting

  • 250 g salted butter
  • 3 cups icing sugar
  • 2 tablespoons heavy whipping cream
  • ½ teaspoon green food colouring
  • Mini speckled chocolate Easter eggs for decoration


Carrot Cake

  • Preheat the oven to 180 C / 356 F
  • Place all of the dry ingredients into a large bowl and mix together (flour, sugar, spices, nuts and raisins)
  • In another bowl, crack in the eggs, add the oil, vanilla and crushed pineapple and mix together with a fork / whisk
  • Grate the carrot and mix into the egg mixture
  • Make a well in the dry ingredients and add in the wet ingredients, mix well until everything is incorporated
  • Grease a large cake tin or glass dish (38x25 cm / 15x9 inches)
  • Pour the cake batter into the baking dish and smooth into each corner
  • Place into the oven on a low rack and bake for 30~40 minutes or until a skewer inserted comes out clean
  • Take out of the oven and leave to fully cool

Buttercream Frosting

  • Take the butter out of the fridge and allow for it to soften
  • Add the softened butter and vanilla into a large bowl and whip until pale and creamy
  • Start to add in the icing sugar a cup at a time and continue to whip
  • When half of the icing sugar is incorporated, add in the heavy whipping cream
  • Continue to whip and add in the remainder of the sugar
  • Finally, all in a few drops of green food colouring and whip through
  • Frost the cooled carrot cake with the green icing and use a fork to create texture on top to make the “grass”. Sprinkle over mini speckled chocolate Easter eggs


Store the cake in the fridge but take it out before serving to allow the buttercream to soften.
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