1cupcrushed pineappleor 5 rings of canned pineapple and1/2 cup juice blended together
¾cupolive oil
Buttercream Frosting
250gsalted butter
3cupsicing sugar
2tablespoonsheavy whipping cream
½teaspoongreen food colouring
Mini speckled chocolate Easter eggs for decoration
Instructions
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
Notes
Store the cake in the fridge but take it out before serving to allow the buttercream to soften.
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